This Shrimp And Sausage Boil Recipe Is A Buttery, Cajun-inspired Feast

1 3 ounce bag shrimp or crab boil

3 tablespoon Old Bay Seasoning

2.25 - 3 pound small new potatoes

5 corn, husked and cut in 1-½- to 3-inch pieces

2 pound spicy smoked link sausage (kielbasa or andouille), diagonally sliced in 1-inch pieces

4 pound medium to large unpeeled shrimp (preferably heads on)

4 lemons, halved

Snipped fresh Italian (flat-leaf) parsley

In a 12- to 16-quart pot bring 2 gallons water to boiling. Add shrimp and crab boil and seafood 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. Add lemon halves and sprinkle parsley over top. Serve hot or within 1 hour of cooking. Pass Garlic Mayonnaise and Cocktail Sauce. Makes 6 to 8 servings.