1 (one) 3-oz bag shrimp or crab boil (you find this near the seafood, usually)
3 Tbspns Old Bay Seasoning
2-1/4 to 3 lbs. small new potatoes (red potatoes work well too)
4 or 5 ears corn, husked and cut in 1-1/2 to 3 inch pieces
1 2-lb spicy smoked link sausage (kielbasa or andouille), diagonally sliced in 1-inch pieces
3 to 4 lb. medium to large unpeeled shrimp (preferable heads on)
3 to 4 lemons, halved (actually, the more lemon the better!)
Snipped fresh Italian (flat leaf) parsley
Garlic Mayonnaise and Cocktail sauce for dipping (recipes below)
In a 12 to 16 quart pot bring 2 gallons water to boiling. Add shrimp or crab boil and Old Bay Seasoning; reduce heat. Simmer, uncovered, 10 minutes. Add potatoes, a few at a time, allowing water to continue simmering. Simmer 7 to 10 minutes, until nearly tender. Add corn; simmer, uncovered, 5 minutes. Add sausage and shrimp. Simmer 3 to 5 minutes., until shrimp are opaque (do not overcook shrimp) and sausage is heated through; drain.
Transfer to large platter. Squeeze lemon all over the top and sprinkle with parsley. Add lots of lemon wedges for garnish. Serve hot or within 1 hour of cooking. Serve the Garlic mayonnaise and the Cocktail Sauce on the side. Makes 6 to 8 servings.
1 cup bottled chili sauce (This is usually where the catsup is)
1/4 cup prepared horseradish
1 Tbspn fresh lemon juice
1 tspn bottled hot pepper sauce (optional)
In small bowl combine chili sauce, horseradish, lemon juice and hot pepper sauce. Season to taste with salt and black pepper. Can be refrigerated and stored up to 1 week. Makes about 1 and 1/4 cups.
It's been 2 years since I made this, but I'm quite sure I did NOT make my own mayonnaise like their recipe says. It was way too time consuming. I used regular mayo and added some already diced garlic that you can buy in a jar in the produce section. I just added to taste and it was delicious.