Nawlin’S Low Country Boil

• 27 ounces Johnsonville(R) Andouille Sausage 2 packages, cut into 2 inch pieces
• 4 pounds Klondike Gourmet(R) mini potatoes scrubbed
• 5 quarts water
• 3 ounces shrimp and crab boil seasoning 1 bag
• 5 tablespoons Old Bay Seasoning
• 1 lemon cut in half
• 6 ears sweet corn husks removed and cut in half
• 4 pounds jumbo shrimp 16-20 count per pound, peeled, deveined and tails intact

1. In a large stock pot, bring water and seasonings to a boil over high heat.
2. Squeeze the juice of the lemon into the boiling liquid.
3. Add the squeezed lemon rinds to the cooking liquid.
4. Carefully add potatoes to the pot and cook 6-8 or until almost tender.
5. Add corn and return to boil.
6. Reduce heat, add sausage and simmer 3 to 4 longer.
7. Add shrimp and boil until shrimp are opaque and pink, 3 to 4 minutes.
8. With a slotted spoon or tongs, remove potatoes, corn, sausage and shrimp to a large platter.
9. Ladle cooking liquid over the platter to moisten all the ingredients.
10. Serve with additional Louisiana Hot Sauce, Old Bay Seasoning, and lemon wedges.

sausage, potatoes, water, shrimp, bay seasoning, lemon, jumbo shrimp

Taken from www.yummly.com/recipe/Nawlins-Low-Country-Boil-514773 (may not work)