CONTEST MAIN DISH: Beaufort Sausage Stew

BEAUFORT SAUSAGE STEW
Adapted by BumbleBeeBoogie

1 tablespoon vegetable oil
1 pound smoked pork or turkey sausage, cut into 3/4-inch rounds
5 garlic cloves, peeled and thinly sliced
3 quarts canned or home-made 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
3 pounds jumbo shrimp, shelled, washed and deveined
4 scallions (green onions), thinly sliced

In a 6-quart pot over high heat, heat the vegetable oil for one minute. Add the sausage and cook on all sides to brown. Add the garlic and cook for one 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. Add the corn and simmer for one minute to heat through. Adjust the seasoning to taste.

Add the tomatoes and shrimp and cook for 4 to 5 minutes or until the shrimp is just cooked pink. Ladle the vegetables, meat and shrimp into deep soup bowls and garnish with sliced scallions and spoonfuls of the broth. Makes 4 Servings