This is one of the easiest, yet most impressive, meals you can serve on a holiday weekend. With very little labor and prep, you can feed a number of people a healthy portion of shrimp, sausage, corn and potatoes. The key is really have it all ready to add to the pot at the right time and standing ready so you don’t overcook the shrimp. I use the standard recipe from OLD BAY as my guide, but I add more or less of various ingredients to suit our personal tastes. Yum!


4 quarts (16 cups) water
1/2 cup Old Bay Seasoning
2 tablespoons salt
8 medium red potatoes, quartered
2 large onions, cut into wedges
2 pounds lean smoked sausage, cut into 2-inch pieces
8 ears fresh corn, shucked and halved crosswise
4 pounds jumbo (21 to 25 count) shrimp, shells on
Cocktail Sauce and lemon wedges for serving


Bring water, Old Bay Seasoning and salt to boil in 12-quart stockpot on high heat. Add the potatoes and onions and cook about 8 minutes. Add smoked sausage and cook for 5 minutes. Add corn and cook for 7 minutes. Add in shrimp and cook for 4 minutes or just until shrimp turn pink.

Scoop the shrimp, sausage and fixings out of the liquid and onto a large platter or serving dish. Serve it with lemon wedges and cocktail sauce.

You can use whatever type of smoked sausage you like. I use Cajun Andouille sausage because we like a little extra spice.


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