Recipe: Sweet Magnolias Backyard Low-Country Seafood Boil (using smoked sausage and shrimp)

BACKYARD LOW-COUNTRY SEAFOOD BOIL

"Traditionally, this one-dish meal is dumped onto a newspaper-lined table set with paper plates and lots of paper towels. Serve with butter and loaves of warm, crunchy French bread."

3 tablespoons shrimp and crab boil (such as OLD BAY Seasoning)
3 tablespoons salt
1 1/2 gallons water
2 pounds quartered medium red potatoes
2 pounds smoked sausage, cut into 2-inch pieces
12 ears freshly shucked corn, broken into 3-4-inch pieces
4 pounds fresh shrimp

In a large stockpot, add shrimp boil and salt to 1 1/2 gallons water. Bring to a boil. Add potatoes. Return to boil, and cook 10 minutes.

Add sausage, and cook 5 minutes. (Do not wait for the liquid to come to a boil when timing the sausage, corn and shrimp.) Add corn, and cook 5 minutes. Stir in shrimp, and cook 3 minutes. Drain immediately and serve.

Makes 8 servings
Source: The Sweet Magnolias Cookbook by Sherryl Woods