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Beaufort Stew
Makes 4 Servings

1 tablespoon vegetable oil
1 pound smoked pork or turkey sausage, cut into 3/4-inch rounds
5 cloves garlic, thinly sliced
3 quarts chicken or vegetable broth
2 to 3 tablespoons Old Bay Seasoning
Salt to taste
2 bay leaves
6 new red potatoes, unpeeled, cut in 1-inch chunks
1 can (14 ounces) baby corn, drained
1 cup cherry tomatoes or chopped fresh tomatoes
2 pounds live crayfish and 8 freshwater prawns or 3 lbs jumbo shrimp
4 scallions, thinly sliced

In a 6-quart pot over high heat, heat the vegetable oil for a
minute. Add the sausage and cook on all sides, for a couple of
minutes to brown. Add the garlic and cook for a minute, then add
the broth, Old Bay Seasoning, salt and bay leaves. Bring the broth
to a simmer and cook, uncovered, for 10 minutes.

Add the potatoes and simmer for 15 minutes, or until almost tender,
then add the corn and simmer for a minute to heat through. Adjust
the seasoning to taste. Add the tomatoes and live crayfish with
the freshwater prawns (or shrimp) and cook for 4 to 5 minutes or
until the shellfish is just cooked through.

Strain the solids out of the liquid and transfer them to deep soup
bowls and garnish with sliced scallions and spoonfuls of the broth.


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