Frogmore Stew

• 6 ears fresh corn on the cob, or 12 3-inch frozen cobettes
• 1 1/2 cups Old Bay or other commercial shrimp boil seasoning
• 2 pounds kielbasa or similar sausage (about 5 ounces per person)
• 2 1/2 pounds fresh 36- to 40-count shrimp in the shell, heads removed (about 6 ounces per person)

1. If using fresh corn, shuck and remove silks.
2. Trim ends and break into halves.
3. If using cobettes, keep frozen until cooking.
4. Fill a pot with water; it should be large enough to hold twice the volume of water as of ingredients.
5. Add 1 cup of the seasoning and bring to a boil.
6. Add the sausage and corn, stir and bring back to a boil.
7. Cook for 8 minutes.
8. Add the shrimp and cook for 2 1/2 minutes, whether the water is boiling or not.
9. Drain and then pour the shrimp, corn and sausage into a large bowl or onto an outdoor table covered with newspaper, sprinkling evenly with the remaining seasoning.

corn, boil seasoning, kielbasa, shrimp

Taken from cooking.nytimes.com/recipes/1017498 (may not work)