We usually cook ours outdoors in a turkey fryer that has a basket and a lid. If you’re going to cook inside on the stovetop, you’ll need a 12 quart stock pot with a basket and a lid. Other than that, you just need a good timer, and a hearty appetite.
4 quarts water
1 12 ounce beer (this is optional, and when I use a beer, I usually use a Texas beer like Shiner Bock)
½ cup of Old Bay seasoning OR a Zatarain’s Crawfish, Shrimp & Crab Boil in a Bag (Zatarain’s is a little spicier)—pick one or the other to your taste. Both are really good.
2 tablespoons of salt
8 medium size red potatoes
2 pounds of smoked sausage, the spicier the better—cut in 2 inch sections
2 large onions. Vidalias are great to use, but yellow onions work when Vidalias are out of season
8 ears of corn, cleaned, cut in half
4 pounds of UNPEELED shrimp (21 to 25)—make sure and use unpeeled, because peeled will be mushy
Bring a the water, beer, seasoning, and salt to a fast boil (high heat)—either in the turkey fryer or in the stock pot. Add potatoes and onions. Cover. Cook for 8 minutes. Add smoked sausage. Cover. Cook for 5 minutes. Add corn. Cover. Cook for 7 minutes. Add Shrimp. Cover. Cook for 4 minutes.
Drain liquid, and pour contents on a newspaper-covered table. Sprinkle with Old Bay or Tony’s Creole Seasoning.
Makes 8 servings
Prep time: 15 minutes
Cook time: 30 minutes