Beaufort Steam Basket (with a side of slaw)

November 1, 2012

 By William Thrift

Photography by John Wrightenberry

The Oyster Bar’s finished Beaufort Steam Basket.

The Oyster Bar’s finished Beaufort Steam Basket.


For the home chef, owner John Sparrow passes down one of his simply prepared fare featured  at the Oyster Bar, enjoyed, of course, with a complement of Mother Shucker’s Original Cocktail Sauce.



½ Lb Red potatoes (cut into approx. 1” pieces)

½ Ear of corn (thawed if previously frozen)

¼ Lb Smoked sausage (¼” to ½” slices)

¼ Lb Raw shrimp

4 Whole crawfish


 Seasoning – season all ingredients prior to cooking

1 Tbsp Old Bay Seasoning

1 Tbsp Roasted garlic pepper

1 Tbsp Cajun seasoning powder



Place all ingredients into a steamer basket.  Steam for 5-10 minutes until the center of the corn is hot to the touch, and the shrimp is firm and white.  Garnish with lemon and parsley.  Enjoy with a side dish of gently warmed Mother Shucker’s Cocktail Sauce!

Serves 1 or 2


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