Low-Country Boil With Shrimp, Corn, And Sausage

• 2 lemons, quartered
• 2 bay leaves
• 3 tablespoons kosher salt
• 2 tablespoons whole black peppercorns
• 1/2-3/4 cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain's Crawfish, Shrimp, and Crab Boil (See Cooks' Note)
• 4 pounds small new potatoes (about 1 1/2" in diameter)
• 2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2" pieces
• 2 sweet or yellow onions, peeled, quartered
• 8 ears of corn, shucked, cut in half
• 4 pounds fresh large shrimp (31-35 count; preferably wild-caught), unpeeled
• 1 cup ketchup
• 2 tablespoons plus 2 teaspoons prepared horseradish
• 2 tablespoons plus 2 teaspoons Worcestershire sauce
• 1 tablespoon fresh lemon juice
• Louisiana-style hot sauce, such as
• (to taste; optional)
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 tablespoons (or more) fresh lemon juice
• Louisiana-style hot sauce, such as Crystal (to taste; optional)
• , preferably with a perforated insert, or 2 large (at least 6-quart) pots

1. Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and 1/2 cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
2. Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.
3. Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.
4. Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.
5. Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.
6. Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.

lemons, bay leaves, kosher salt, whole black peppercorns, crab, potatoes, pork sausage, sweet, corn, shrimp, ketchup, horseradish, worcestershire sauce, lemon juice, hot sauce, unsalted butter, lemon juice, hot sauce, pots

Taken from www.epicurious.com/recipes/food/views/low-country-boil-with-shrimp-corn-and-sausage (may not work)