Lowcountry Boil aka Beaufort Stew


1 beer

Old Bay Seasoning to taste, generaly 1-2 tbsp per gallon of water depending on how spicy you want it

4 cloves of garlic, mashed

2 tbsp Kosher salt

4-5 pounds new potatoes or red potatoes scrubbed/quartered (baby potatoes would be great)

2 large onions cut into wedges

3 (16 oz each) kielbasa sausage, cut into 1 1/2 inch pieces (chorizo or andoulle can be used too)

8 ears fresh corn shucked and cleaned cut into 3 inch pieces

4 pound fresh unpeeled shrimp (can substitute crab)

Heat a large pot of water and beer over an outdoor cooker (turkey fryer works great); add salt, Old Bay and garlic; bring to a boil.  Add potatoes, sausage and onions; cook about 10 minutes.  Add corn and cook another 10 minutes.  Add shrimp and cook 3 minutes or just until shrimp turn pink.  Drain liquid and pour contents of pot onto a large serving bowl, platter or picnic table covered with butcher paper.  Dig in.  Sprinkle with additional Old Bay if desired.  Serve with cocktail sauce and melted butter if desired.


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