<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=1HrXIN_1DbPAHzg00" alt="https://img.particlenews.com/image.php?url=1HrXIN_1DbPAHzg00" width="1200" height="600" ><p>WATERTOWN, New York (WWNY) - Bringing a little kick to our day, Chef Manning shows us how to make a mouth-watering Beaufort Stew.</p><p>It’s a famous low country boil recipe originating in Beaufort, South Carolina, also known as Frogmore Stew.</p><p><b>Beaufort Stew</b></p><ul><li>1 lb. Smoked sausage links, sliced</li><li>10 frozen small corn cobs</li><li>10 small red potatoes</li><li>1 (3 oz.) package dry crab boil</li><li>1 ½ lbs. Unpeeled, large fresh shrimp</li><li>Salt to taste</li><li>Crawfish, Clams, and Crab Cluster can also be used</li></ul><ol><li>Place the sausage, corn, potatoes, and dry crab boil seasoning mix in a large pot filled with enough water to cover. Bring to a boil over high heat.</li><li>Reduce the heat to low and simmer until potatoes are tender, about 15 minutes. Mix in the shrimp, and continue cooking until opaque, 2 to 3 minutes. Drain, season with salt, and serve hot.</li></ol></div></body>

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WATERTOWN, New York (WWNY) - Bringing a little kick to our day, Chef Manning shows us how to make a mouth-watering Beaufort Stew. It’s a famous low country boil recipe originating in Beaufort, South Carolina, also known as Frogmore Stew. Beaufort Stew. 1 lb. Smoked sausage links, sliced. 10...

Chef Manning: Beaufort Stew

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WATERTOWN, New York (WWNY) - Bringing a little kick to our day, Chef Manning shows us how to make a mouth-watering Beaufort Stew. It’s a famous low country

Chef Manning: Beaufort Stew

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