Low-Country Boil

• 1/2 cup concentrated Louisiana-style shrimp and crab boil seasoning (such as Zatarain's)
• 4 pounds medium red potatoes
• 2 to 3 medium sweet onions, such as Vidalia, peeled and quartered if large
• 2 1/2 pounds cured, smoked pork sausage links, cut into 3-inch pieces
• 8 ears of corn, cut in half
• 4 pounds medium shrimp

1. Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them).
2. Add the seasoning and bring to a rolling boil.
3. Add the whole potatoes to the pot.
4. Allow the water to return to a boil and cook 5 minutes.
5. Add the onions and sausage.
6. Bring the water back to a boil and cook 15 minutes.
7. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.
8. Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes.
9. Drain through a colander; discard the liquid.
10. Serve on newspaper or a platter.
11. Photograph by Anna Williams

shrimp, red potatoes, sweet onions, cured, corn, shrimp

Taken from www.foodnetwork.com/recipes/trisha-yearwood/low-country-boil-recipe.html (may not work)