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Beaufort Stew by Millie Peartree

9
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
8
Difficulty
Easy
Packaged dry seasoning mix gives this one-pot stew super-easy, delicious flavor. Swap in frozen corn on the cob if you don't have fresh.

Ingredients

Turkey kielbasa

1 pound(s), smoked, sliced

Uncooked red potato

16 small

Crawfish, shrimp & crab boil dry seasoning

3 oz

Corn on the cob

4 ear(s), medium, broken in half

Uncooked shrimp

2 pound(s), unpeeled, large

Seafood seasoning

½ tsp, or to taste

Lemon

1 item(s), large, cut into 8 wedges

Instructions

  1. Place the sausage, potatoes, and seasoning mix in a large pot filled with enough water to cover. Bring to a boil over high heat.
  2. Reduce the heat to low and simmer until the potatoes are fork tender, about 15 to 20 minutes. Add the corn and cook for 5 minutes.
  3. Add the shrimp and continue cooking until opaque, about 2 to 3 minutes.
  4. Drain the mixture, place the boiled ingredients in a large serving bowl, and season to taste with seafood seasoning (or salt). Serve hot with lemon wedges.
  5. Serving size: 1/8th of ingredients

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.

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