A hearty, one-pot Lowcountry classic that has nothing to do with frogs
Serves 8
3 tablespoons Old Bay Seasoning
3 tablespoons sea salt
1 1/2 gallons water
2 pounds kielbasa or smoked sausage
12 ears shucked corn broken into 3 to 4 inch pieces
4 pounds fresh shrimp in their shells
Combine the seasonings and water in a large stock pot and bring to a rolling boil. Add the sausage and boil, uncovered, for 5 minutes. Add the corn and continue boiling for 5 more minutes. Start you timing as soon as you add the corn, do not wait for it to begin boiling again. Add the shrimp and boil for an additional 3 minutes. Drain immediately and serve with a fresh leaf salad and Carolina golden rice.
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