Southern Low Country Boil

• 1- 1/2 pound New Potatoes
• 16 ounces, weight Package Andouille Sausage (kielbasa Works Too)
• 3 ears Fresh Corn, Husked Removed And Cut Into Bite Size Disks
• 4 whole Lemons, Quartered
• 1 whole Old Bay Shrimp/crab Boil Seasoning Packet
• 2 pounds Medium To Large Shrimp, Deveined And Peeled

1. Bring the potatoes, sausage, corn, lemons, and Old Bay Crab Boil packet to a boil and keep on a rolling boil for 2530 minutes or until the potatoes and corn are tender (boil them longer the larger the batch).
2. Bring the boil to a very low simmer and add the shrimp and cook for the last 5 minutes or until they are pink.
3. Once the shrimp are pink, remove from heat and drain the water.
4. This dish is great for an outdoor party where you can line a picnic table with newspapers, throw the boil on the table, and tell everyone to dig in!
5. Keep butter, hot sauce, and more Old Bay or your favorite bayou seasoning at hand for additional flavor.
6. I like to serve mine with additional Old Bay style seasoning.
7. My new favorite is Todds Crabby Dirt Seasoning.
8. It has a more pungent and fresh tasting flavor than Old Bay or Zattarains and has NO MSG!

potatoes, sausage, fresh corn, lemons, crab boil, shrimp

Taken from tastykitchen.com/recipes/main-courses/southern-low-country-boil/ (may not work)