Smoky Shrimp and Sausage Boil

• 1 beer (12 ounces)
• 1/2 cup Old Bay seasoning
• 2 tablespoons kosher salt
• 1/4 cup bottled smoke
• 2 to 3 celery ribs with leaves, cut into 2- to 3-inch pieces
• 2 lemons, quartered
• 1 pound fully cooked smoked sausage (mild or hot), cut into 1/2-inch pieces
• 2 pounds large shrimp (16 to 20 count), peeled and deveined
• Boiled new potatoes and corn on the cob

1. COMBINE a gallon of water, the beer, Old Bay, salt, bottled smoke, and celery in a large stockpot.
2. Squeeze the lemon quarters over the broth and add the pieces to the pot.
3. BRING the broth to a boil.
4. Add the sausage and reduce the heat to keep the pot at a steady low boil.
5. Simmer about 5 minutes.
6. INCREASE the heat to return the liquid to a rolling boil.
7. Add the shrimp and cook until pink and opaque throughout, 4 to 5 minutes.
8. DRAIN the shrimp and sausage into a colander and discard the broth.
9. SERVE the shrimp and sausage in a large bowl with boiled new potatoes and corn on the cob.

beer, bay seasoning, kosher salt, bottled smoke, celery, lemons, sausage, shrimp, potatoes

Taken from www.epicurious.com/recipes/food/views/smoky-shrimp-and-sausage-boil-391343 (may not work)