Beaufort Stew - Edisto Style - cooking recipe

Ingredients

Generous Serving per person
12 ounces large shrimp, unpeeled
2 -3 frozen niblet ears of corn or 1 1/2 ears fresh corn, shucked
4 -5 ounces kielbasa or 4 -5 ounces smoked sausage, cut in 2 inch pieces
1 teaspoon Old Bay Seasoning, more to taste
OPTIONAL
2 small red potatoes, unpeeled (optional)
1 frozen snow crab legs, cluster (if used, reduce shrimp to 6-8 ounces per person) (optional)
crushed red pepper flakes, if you like it hot (optional)

Preparation

Fill a large pot half-full of water.
Bring it to a boil and add Old Bay seasoning and the sausage.
Bring back to boil and cook about 10 minutes.
Add ears of corn and bring to boil again.
If adding potatoes, add them with the corn.
Cook about 10 minutes.
If adding frozen crab legs, add them next.
Bring mixture back to a boil and immediately add the shrimp, cooking just until the shrimp turn pink.
Remove pot from burner.
Immediately drain pot and spoon mixture into large serving bowls.
Serve with cocktail sauce, saltine crackers and plenty of napkins, hand towels or paper towels.
This is always served as a casual meal because each person peels his own shrimp and it can get messy, but everyone enjoys it.
For large groups, we usually cook it outside in a huge pot over an open gas burner, like a King Kooker.