Simple, tasty, and fun. Finally, a good way to use up a lot of the big container of Old Bay that I bought oh-so-long ago to make crab cakes. I stuck with the original recipe, but changed a few of the cooking times. Many people on All Recipes (where the original recipe can also be found) thought the potatoes ended up overdone. I started with the onions, then added sausage, then a few minutes later added the potatoes and corn. The onions were ALMOST too soft, so maybe I won’t boil them for the full 8 minutes. The potatoes actually could have been cooked a little bit longer, so I’ll add them with the sausage. The shrimp only took about 2 minutes. I threw in a lemon at the beginning, and about 1/2 bottle of beer.
I’ve included the quantities to serve 2, with enough for leftovers the next day.
4 quarts water (16 cups) (10 cups)
1 can (12 ounces) beer (1/2 bottle)
1 lemon half
1/2 cup OLD BAY® Seasoning (1/4 cup – no more!)
2 tablespoons salt (1 tbsp)
8 medium red potatoes, quartered (4 little-ish ones)
2 large onions, cut into wedges (1 onion)
2 pounds lean smoked sausage, cut into 2-inch pieces (1/2 lb andouille, I didn’t read and cut it into smaller pieces)
8 ears fresh corn, shucked and halved crosswise (2 ears)
4 pounds unpeeled jumbo shrimp (21 to 25 count) (1 lb)
Bring water, beer, OLD BAY Seasoning and salt to boil in 12-quart stockpot on high heat. Add potatoes and onions. Cook 8 minutes. Add smoked sausage. Cook 5 minutes. Add corn. Cook 7 minutes.
Stir in shrimp. Cook 4 minutes or just until shrimp turn pink.
Drain cooking liquid. Pour contents of pot into large serving bowl or platter. Or, mound on paper-covered table. Sprinkle with additional OLD BAY Seasoning, if desired.