Low Country Boil

• 1 (3-ounce) package extra-spicy boil-in-bag shrimp-and-crab boil
• 1 (12-ounce) bottle pale ale beer
• 1 lemon, cut in half
• 3 pounds baby red potatoes
• 2 pounds mild or hot smoked sausage, cut into 2-inch pieces
• 6 ears fresh corn, cut in half
• 2 pounds unpeeled, medium-size raw shrimp
• 2 pounds fresh crawfish
• Cocktail sauce, tartar sauce, and hot sauce, for serving

1. Combine first 3 ingredients and 5 quarts water in a 12-quart covered
2. . Bring to a rolling boil over medium heat. Add potatoes and sausage; cover and cook 10 minutes. Add corn; cover and cook 5 minutes.
3. Add shrimp and crawfish; cover and cook 2 minutes. Remove from heat. Let stand, covered, 10 minutes. Drain. Serve with cocktail sauce, tartar sauce, and hot sauce.

boil, lemon, baby red potatoes, sausage, corn, shrimp, fresh crawfish, cocktail sauce

Taken from www.seriouseats.com/recipes/2013/03/lowcountry-boil-from-around-the-southern-tabl.html (may not work)