2 lbs shrimp (approx 30-40 count)
2 lbs andouille sausage
2 lbs Petite Gold Potatoes
1 Sweet Onion, quartered
5 cloves of garlic, pealed
2 Lemons, cut into wedges
1.5 Tbsp Kosher Salt
1 Tbsp Black Peppercorns, cracked (not ground)
1/2 Cup Old Bay Seasoning
2 Bay Leaves
6 Ears of Corn, halved
5 Qts Water

Serves 6 Adults

You’ll need a large pot (2 gal or larger) and a high heat source.  I like to use by homebrew burner, a turkey burner would work as well, or in a pinch on the stove top.

In each step, continue to stir and turn over contents to ensure nothing gets scorched at the bottom of the pot.

With the pot covered, bring the water to boil.  Add the Lemons, Bay Leaves, Slat, Pepper and Old Bay seasoning.  Bring back to a boil.  Cover.

Add Potatoes.  Bring back to a boil. Cover.  Boil for 7 minutes.

Add Sausage, Onions and Garlic. Cover.  Bring back to a boil for 5 minutes.

Add Corn.  Bring back to a boil. Cover.  Boil for 5 minutes.

Add Shrimp.  Shrimp will turn pink when fully cooked, approx 3-5 minutes.  No need to bring to boil.

Remove the contents of the pot using a basket strainer, colander, or scoop it out of the pot.  Tradition is to pour the contents out on a table covered in newspaper.  I prefer to use two cookie pans lined with paper towel.

Dust with additional Old Bay Seasoning.  Serve.

Goes great with Cocktail Sauce and lemon butter (1/2 stick of melted butter, 2 Tbsp lemon juice).