Ingredients
1 pound smoked pork sausage, Cajun Andouille, or Kielbasa, cut into 2-inch-thick pieces
2 quarts (8 cups) water
2 Tbs. Old Bay seasoning
1 pound baby red potatoes (about 12 potatoes)
6 ears fresh corn, shucked and halved
3 pounds large headless shrimp (26 - 30 per pound), shells on
1 medium lemon, quartered
Preparation
Fill large (8 quart) stockpot or dutch oven with 2 quarts water. Bring to a boil over high heat. Add lemon and Old Bay seasoning. Reduce heat to medium; add the potatoes and sausage, continue to cook until the potatoes have softened a bit but are not yet fork-tender, about 10 minutes.
Add the corn; cook until almost tender, about 8 minutes. Add shrimp; cook until opaque and cooked through, about 2-3 minutes. Drain
Serve with warm bread, garlic butter and iced tea (or beer)
