Ingredients

The following ingredients have 11 Servings
  • 8 quarts of water (or beer or stock - I use a combination of light lager, chicken stock and fish stock)
  • 1/2 cup Old Bay Seasoning (or more to taste - I usually double it)
  • Hot Sauce (to taste)
  • 1 pound red potatoes (whole or quartered)
  • 2-3 sweet onions (quartered (vidalia onions are great here))
  • 1 pound smoked sausage (cut into half inch pieces - use andouille, kielbasa, or your favorite)
  • 4 ears corn (cut into thirds)
  • 2 pounds shrimp (peeled or unpeeled - use head-on for bigger flavor!)
  • 2 pounds stone crab claws (optional, or use more shrimp - blue crab is more commonly used)
  • For Garnish: Red pepper flakes, fresh chopped parsley, lemon slices or wedges

Instruction

  • Fill a very large pot with your water/beer/stock combination and add Old Bay Seasoning and hot sauce to taste. Bring to a rolling boil over medium-high heat.
  • Add the potatoes and cook for 5 minutes to slightly soften.
  • Add the onions and smoked sausage. Bring to a boil and cook for 10 minutes.
  • Add the corn. Return to a boil and cook for 10 minutes, or until the corn becomes golden.
  • When the potatoes and corn are done to your liking, add the shrimp and crab claws (if using). Cook for 3 minutes, or until the shrimp turns pink and cooks through. Remove from heat.
  • Strain out the liquid and discard it. Serve on a large platter with red chili flakes, fresh chopped parsley and lemon slices for garnish.