Beaufort Stew Edisto Style
Dive into the mouthwatering flavors of the Lowcountry with this Beaufort Stew Edisto Style, a Southern classic that’s perfect for gatherings and summer soirées. This one-pot wonder features tender red potatoes, smoky sausage, sweet corn on the cob, and fresh shell-on shrimp, all simmered in a rich, aromatic broth infused with Old Bay seasoning, garlic, bay leaves, and lemon. The simple yet flavorful cooking process ensures each ingredient is perfectly cooked, resulting in a rustic, crowd-pleasing dish that’s as easy to serve as it is to enjoy. Traditionally presented over newspaper or on a platter for a communal feast, this stew pairs beautifully with melted butter, a splash of hot sauce, and an extra squeeze of lemon. With its hearty ingredients and bold coastal character, this recipe is summer entertaining at its finest.
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Recipe Information
Ingredients
- 2 pounds Small red potatoes
- 1.5 pounds Smoked sausage
- 6 ears Fresh corn on the cob
- 0.25 cup Old Bay seasoning
- 2 pounds Fresh shrimp, shell-on and deveined
- 2 Lemons
- 6 Garlic cloves
- 3 Bay leaves
- 3 tablespoons Kosher salt
- 10 quarts Water
- 1 stick Butter (optional, for serving)
- 1 bottle Hot sauce (optional, for serving)
Instructions
Fill a large stockpot with the water and place it over high heat. Add the kosher salt, Old Bay seasoning, garlic cloves (lightly smashed), bay leaves, and the juice of two lemons (then add the lemon halves to the pot). Bring to a rolling boil.
While the water is heating, slice the smoked sausage into 1-inch rounds. Shuck and clean the corn, then cut each ear into 3-4 pieces.
Once the water is boiling, add the potatoes. Reduce the heat slightly to maintain a steady boil and cook for 10-12 minutes, or until the potatoes are just beginning to soften.
Add the sausage slices to the pot and boil for another 5 minutes.
Next, add the corn pieces. Continue to cook for about 5-7 minutes or until the corn is tender.
Finally, add the fresh shrimp to the pot. Cook for 3-5 minutes, just until the shrimp turn pink and are fully cooked. Do not overcook.
Remove the pot from heat and let it sit for 2-3 minutes. Use a large slotted spoon to transfer the Beaufort Stew to a large serving platter or spread it over a newspaper-covered table for a casual presentation.
Serve hot with melted butter, hot sauce, and more lemon wedges on the side. Enjoy!
Nutrition Facts
Calories |
3433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2248 mg | 749% | |
| Sodium | 9580 mg | 416% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 45.2 g | ||
| Protein | 327.4 g | 655% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1110 mg | 85% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 5257 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
