Low Country Shrimp Boil

• 3 bags shrimp/crab boil
• 2 cans beer
• 1 lemon
• 1 lime
• 1 lb. Italian sausage or your favorite sausage (links)
• 1 lb. Little Smokies (2-inch pieces)
• 8 ears corn, halved
• 5 lb. large fresh shrimp (20/26 count)
• Old Bay seafood seasoning
• 16 to 23 small new red potatoes (unpeeled)
• 1 stick salted butter
• 1 small tub margarine, melted
• Tony Chachere's Creole seasoning

1. Fill large pot one-half full of water with 3 bags of shrimp/crab boil, 2 beers, squeeze lemon and lime in and throw in rinds.
2. Bring to hard boil and let boil 10 to 15 minutes.
3. Add sausage and cook 12 minutes.
4. Then add corn to sausage and cook another 8 minutes.then add shrimp to corn and sausage and cook 6 minutes.
5. DO NOT OVERCOOK THE SHRIMP.

crab boil, beer, lemon, lime, italian sausage, corn, fresh shrimp, bay seafood seasoning, new red potatoes, butter, margarine, chachere

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8706 (may not work)