Low Country Boil

• Quarter of 8-ounce bottle concentrated Louisiana-style shrimp and crab boil seasoning, such as Zatarain's Liquid
• 3 pounds medium red potatoes
• 1 1/2 medium sweet onions, such as Vidalia, peeled
• 1 1/4 pounds cured, smoked pork sausage links, cut into 3-inch pieces
• Four 8-inch ears corn, shucked and cut in half
• 1 1/2 pounds raw medium shrimp, peel on

1. Fill a 2 1/2- to 3-gallon stockpot half full with water and bring to a boil.
2. Add the seasoning and potatoes to the pot.
3. Allow the water to return to a boil and cook for 5 minutes.
4. Add the onions and sausage.
5. Bring the water back to a boil and cook for 15 minutes.
6. Add the corn, bring the water back to a boil and cook for 10 minutes, or until the potatoes are done.
7. Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes.
8. Remove with a slotted spoon or drain in a large colander and serve on a large platter or on newspaper.

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

Taken from www.foodnetwork.com/recipes/trisha-yearwood/low-country-boil-recipe2.html (may not work)