Shrimp & Sauage Boil

Shrimp & Sauage Boil

1/2 cup Old Bay Seasoning
2 tablespoons salt
4 quarts water
2 bottles (12 ounces) beer
16 to 24 baby red potatoes, washed well (if they are bigger, cut in half)
16 small boiling onions
2 pounds smoked sausage, cut in 2 to 3 inch pieces
8 ears corn on the cob, cut in half
4 pounds medium to large shrimp, in shells
2 to 3 pounds melted butter
2 to 3 lemons, cut in wedges

In a really big stock pot, bring Old Bay Seasoning, salt, water and beer to a boil. Add potatoes and onions. Cook over high heat for 8 minutes. Add smoked sausage and corn and continue to cook for another 3 to 4 minutes. Add shrimp in shells and cook until shrimp turns pink, about 4 minutes. Drain cooking liquid.

Serve everything or even pepper pour it all in the center of a picnic table covered with butcher paper. Serve it with warm, melted butter, lemon wedges and lots and lots of napkins or a few rolls of papper towels. This makes enough for 8 people.

A turkey deep frier can also be used for cooking and keeps any mess outside!

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