Ingredients:

  • 5 quarts Water
  • 1 cup Coarse Salt (Kosher or Sea)
  • 1/2 cup Old Bay Seasoning (or similar seafood spice mix)
  • 2 Tbsp Hot Sauce (e.g., Tabasco or Louisiana style)
  • 2 large Yellow Onions, quartered
  • 3 whole Fresh Lemons, halved
  • 2 lbs Small Red Potatoes (New Potatoes)
  • 5 lbs Smoked Sausage (Andouille or quality Kielbasa), sliced into 1-inch rounds
  • 6 ears Corn on the Cob, husked and broken in half
  • 3 lbs Raw Shrimp (21/25 count), large, shell-on, head-off

Instructions:

  1. Start the Boil: Place the large stockpot over high heat. Add the 5 litres of water, coarse salt, Old Bay seasoning, hot sauce, quartered onions, and halved lemons.
  2. Bring to a Rolling Boil: Ensure all ingredients are submerged. Bring the liquid to a vigorous, rolling boil. Reduce heat slightly to maintain a high, steady boil.
  3. Add Potatoes and Sausage: Carefully add the whole red potatoes and the sliced smoked sausage to the boiling liquid.
  4. Initial Cook: Boil for 15 minutes. The potatoes should be tender but still slightly firm (test with a fork).
  5. Add Corn: Once the 15 minutes is up, add the halved ears of corn.
  6. Continue Boiling: Boil for an additional 5 minutes.
  7. Add Shrimp: Increase the heat back to high, ensuring the water is boiling aggressively. Add the raw shrimp (shells on).
  8. The Quick Cook: Cook for only 3 to 5 minutes. The shrimp is done when it turns pink, opaque, and curls slightly into a C-shape. Do not overcook.
  9. Immediate Drain: As soon as the shrimp is ready, turn off the heat immediately. This step is critical to prevent overcooking.
  10. Drain Thoroughly: Carefully pour the entire contents of the pot into a large, sturdy colander. Allow the water to drain completely.
  11. The Classic Serve: Transfer the drained contents directly to a large platter, or dump the contents onto a table covered with newspaper or butcher paper. Serve hot.