Ingredients:

  • 6 quarts Water
  • 3 large Lemons, halved and squeezed, then dropped into the pot
  • 2 whole heads Garlic, halved horizontally, unpeeled
  • 1/2 cup Kosher or Coarse Sea Salt
  • 1/2 cup Old Bay or Cajun Seasoning Blend
  • 8 dried Bay Leaves
  • 12 fl oz Lager Beer (optional)
  • 5 lbs Small Red or Yellow Potatoes, halved if larger than 1.5 inches
  • 1 lb Smoked Sausage (Andouille or Kielbasa), cut into 1-inch thick rounds
  • 4 ears Corn on the Cob, husked and broken into 3-inch pieces
  • 2 lbs Jumbo Shrimp (head-on preferred, shell-on mandatory), raw, deveined, rinsed
  • 1/2 cup Unsalted Butter, melted
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Prepare the Liquid: Fill the stockpot with water (or water and beer). Add the salt, seasoning blend, bay leaves, the halved garlic, and the juiced lemon halves.
  2. Bring to a Roaring Boil: Cover the pot and bring the liquid to a rolling, aggressive boil over high heat. Allow it to boil vigorously for 5 minutes to fully infuse the water with seasoning.
  3. Add Potatoes: Drop the potatoes into the boiling liquid. Reduce the heat slightly to maintain a rolling boil.
  4. Cook Potatoes: Boil the potatoes for 15 minutes, or until they are nearly fork-tender but still slightly firm in the center (al dente).
  5. Add Sausage and Corn: Add the sliced sausage and the corn pieces to the pot.
  6. Continue Boiling: Cook for another 5 to 7 minutes. The corn should be tender, and the sausage warmed through.
  7. Add Shrimp: Increase the heat to ensure the liquid is back to a rapid boil. Drop in the raw, shell-on shrimp.
  8. Cook Briefly: Boil the shrimp for exactly 2 minutes. The shrimp should turn pink and curl slightly.
  9. The Flavour Soak: Turn off the heat immediately. Cover the pot and let the entire feast sit and soak in the spiced liquid for 5 to 10 minutes. This is crucial for infusing maximum flavor.
  10. Drain: Using a spider strainer or carefully tilting the pot, drain all ingredients, ensuring the liquid is entirely removed.
  11. Serve: Transfer the mixture directly onto a large platter. Drizzle generously with melted butter and sprinkle with fresh parsley. Serve immediately.