Ingredients
Equipment
Method
- Fill a large pot (ideally one with a strainer basket) with about 10 quarts of water and bring it to a rolling boil. Once boiling, add the bag of shrimp boil seasoning so that the spices can infuse the water.
- Add the 15 medium red potatoes with their skins on to the boiling water. Let them cook for about 15 minutes until they start softening.
- Next, add the 15 ears of corn (halved for easier serving) along with the 5 pounds of smoked sausage chunks. Continue cooking for an additional 15 minutes, allowing the flavors to meld.
- Finally, gently add 5 pounds of large, shell-on shrimp to the same pot. Cook for another 8-10 minutes until the shrimp turn pink and are perfectly cooked – avoid overcooking to keep them tender.
- Drain the contents and serve immediately. For a traditional touch, spread newspaper over the table for a communal feast, or serve in a large bowl if preferred.
Notes
This recipe is highly adaptable—if red potatoes aren’t available, russet potatoes work in a pinch. For a seafood twist, experiment by adding crab legs, crawfish, or even lobster. Additional seasonings like Old Bay, garlic cloves, or fresh herbs can further customize the flavor profile. The dish is best enjoyed fresh, shared around a table with loved ones, and makes a great centerpiece for any casual gathering.