CHARLESTON PLACE HOTEL BEAUFORT STEW
Source of Recipe
Charleston, SC
List of Ingredients
1 T. vegetable oil
1 lb. smoked pork or turkey sausage, cut into 3/4" rounds
5 cloves garlic, thinly sliced
2-3 T. Old Bay Seasoning
Salt to taste
2 bay leaves
6 new red potatoes, unpeeled, cut in 1" chunks
1 can (14 oz.) baby corn, drained
1 c. cherry tomatoes or chopped fresh tomatoes
2 lbs. live crayfish and 8 freshwater prawns or, 3 pounds
jumbo shrimp, in the shell
4 scallions, thinly sliced
Recipe
TO MAKE THE BROTH: In a 6-qt pot over high heat, heat the
vegetable oil for a minute. Add the sausage; cook on all
sides, for a couple of minutes to brown. Add the garlic; cook for a minute, then add the broth, Old Bay Seasoning, salt and bay leaves. Bring the broth to a simmer; cook, uncovered, for10 min.
TO MAKE THE STEW: Add the potatoes and simmer for 15 min, or
until almost tender, then add the corn; simmer for a minute
to heat through. Adjust the seasoning to taste. Add the
tomatoes and live crayfish with the freshwater prawns (or
shrimp); cook for 4 -5 min or until the shellfish is just
cooked through.
TO FINISH THE STEW: Strain the solids out of the liquid and
transfer them to deep soup bowls and garnish with sliced
scallions and spoonfuls of the broth. (Eat the broth as is or freeze it for another day to use as fish stock in a seafood stew or soup).
Source: Exec.Chef: Bob Waggoner - Charleston Place Hotel, Charleston, SC
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