This is one of my family’s tried and true recipes and an absolute favorite for large gatherings! You can scale down the volume and adjust accordingly for smaller gatherings, but what the heck, go ahead and order 10 pounds have some friends and family over!
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Servings |
Servings
|
Ingredients
- 1 Cup Iodized Salt
- 2 Bags Old Bay seasoning
- 1 Jar Zatarain’s concentrate liquid seasoning
- 4-6 lemons Cut in half
- 2 bulbs garlic Cut in half
- 5 large white onions Cut in Quarters
- 20 small new potatoes
- 2-3 pounds mild conecuh sausage cut into 1/2 - inch pieces
- 20 small ears of corn
- 10-12 pounds Marithyme 21/25 count Gulf Shrimp Headless, shell-on
Ingredients
|
|
Instructions
- Place potatoes and corn inside basket. Place inside pot and begin to fill with water. Once the water is 1-2 inches above the potatoes and corn, stop filling the pot. Remove the basket from the water.
- Light the burner and place pot on burner
- Add Old Bay, Zatarains concentrate, Salt, Garlic and lemons to water
- Once the water is boiling, add the potatoes. Cook for 10 minutes
- Add the corn, onion, and sausage. Cover, and cook for 5 minutes
- Add the shrimp. Turn off the flame and cover pot with the lid. Let shrimp cook 2-3 minutes. Stir and recover for 2 minutes.
- Remove strainer basket from liquid and allow to drain before dumping low country contents on table lined with newspaper or craft paper. Sprinkle with Old Bay seasoning to taste
Recipe Notes
29-quart pot (minimum) with basket, iron stand, and a propane tank
Short paddle or stick to stir
Recent Comments