Granny'S Frogmore Stew

• 1 pound smoked pork sausage, Cajun Andouille, or Kielbasa, cut into 2-inch-thick pieces
• 2 quarts (8 cups) water
• 2 Tbs. Old Bay seasoning
• 1 pound baby red potatoes (about 12 potatoes)
• 6 ears fresh corn, shucked and halved
• 3 pounds large headless shrimp (26 - 30 per pound), shells on
• 1 medium lemon, quartered

1. Fill large (8 quart) stockpot or dutch oven with 2 quarts water. Bring to a boil over high heat. Add lemon and Old Bay seasoning.
2. Reduce heat to medium; add the potatoes and sausage, continue to cook until the potatoes have softened a bit but are not yet fork-tender, about 10 minutes.
3. Add the corn; cook until almost tender, about 8 minutes. Add shrimp; cook until opaque and cooked through, about 2-3 minutes. Drain
4. Serve with warm bread, garlic butter and iced tea (or beer)

pork sausage, water, bay seasoning, red potatoes, corn, headless shrimp, lemon

Taken from www.epicurious.com/recipes/member/views/grannys-frogmore-stew-1279137 (may not work)