4 pounds small red potatoes

6 quarts

1/4 cup Old Bay seasoning

2 pounds kielbasa or hot smoked link sausage, cut into 1½-inch pieces

6 ears of corn, halved

4 pounds large fresh shrimp, deveined

1 lemon, cut into quarters

Cocktail sauce or tartar sauce


Add potatoes to large pot, then add 6 quarts water, lemon and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.

Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Pour out onto a butcher paper lined table. Make sure and place a beach towel down first to avoid hurting counter/table. Serve with cocktail sauce, tartar sauce and lemon wedges.