Paula Deen Low-Country Boil

• 1 lemon, quartered
• Old Bay Seasoning
• 1 lb baby red potato, about 12
• 1 (12 ounce) package smoked sausage, such as andouille, cut into 4-inch-long pieces
• 6 ears fresh corn, shucked, cut in half
• 3 lbs large unpeeled shrimp (extra large or jumbo)
• 1/4 cup butter
• 1 garlic clove, minced
• 2 tablespoons fresh parsley, chopped
• 1 garlic clove, minced
• warm bread (optional)

1. Fill large pot with enough water to cover ingredients. Over high heat bring to a boil; add lemon and 1 Tbs. Old Bay seasoning for each quart of water. Reduce heat to medium; add potatoes and sausage. Cook until potatoes start to soften, about 10 minutes.
2. Add corn; cook until almost tender, about 7 minutes. Add shrimp; cook until opaque and just cooked through, 2-3 minutes. Drain.
3. Meanwhile, in microwave-safe bowl, combine butter and garlic; microwave on High in 15 second intervals until melted. Stir in parsley. Serve Low-Country Boil with Butter mixture and warm bread, if desired. (I pour butter mixture over corn).

lemon, bay seasoning, baby red potato, sausage, corn, shrimp, butter, garlic, fresh parsley, garlic, bread

Taken from www.food.com/recipe/paula-deen-low-country-boil-322568 (may not work)