Step by step

Method

4 steps

1. 1

   Fill a large pot with about 4–5 quarts water. Add ¼–⅓ cup Old Bay or crab boil seasoning, 1 tablespoon salt, 1 lemon halved and squeezed in (drop the halves in), optional smashed garlic cloves, and a bay leaf. Bring to a hard boil.

2. 2

   Add 1½ pounds small red potatoes (halved if large) and cook 10–12 minutes until just starting to tender. Add 12–14 oz smoked sausage cut into 2-inch chunks and 2–3 ears corn cut into thirds; boil 5–7 minutes more.

3. 3

   Add 1½–2 pounds shell-on shrimp (or a mix of shrimp and frozen crawfish). Boil just 2–4 minutes until shrimp are pink and opaque — pull them the second they curl and turn pink or they go rubbery. Optional: dump in a bag of ice or turn off heat and rest 2 minutes so seasoning soaks in.

4. 4

   Drain well (save a cup of the spicy broth if you like dunking). Dump onto newspaper or a big tray; toss with another shake of Old Bay and lemon wedges. Serve with melted butter, cocktail sauce, and plenty of napkins. You want a spicy lowcountry boil with tender potatoes, snappy shrimp, and seasoned corn — not mushy potatoes or rubbery overcooked shrimp.