Low-Country Boil with Shrimp, Corn, and Sausage

Ingredients

• •2 whole lemons, quartered
• •2 whole bay leaves
• •3 tablespoons kosher salt
• •2 tablespoons whole black peppercorns
• •¾ cup crab and shrimp boil seasoning
• •2 pounds smoked pork sausage
• •2 whole sweet or yellow onions
• •8 ears corn
• •4 pounds fresh large shrimp
• •1 cup ketchup
• •2⅔ tablespoons prepared horseradish
• •2⅔ tablespoons Worcestershire sauce
• •1 tablespoon fresh lemon juice
• •to taste Louisiana-style hot sauce
• •¼ cup unsalted butter
• •2 tablespoons fresh lemon juice
• •to taste Louisiana-style hot sauce
• •1 whole stockpot
• •1 whole perforated insert
• •2 whole large pots

Cooking Instructions

1. 1.

   Fill stockpot with 6 qt. water (if using 2 pots, divide ingredients and water between them). Add lemons, bay leaves, salt, peppercorns, and 1/2 cup seasoning, cover, and bring to a rolling boil. Add potatoes, return to a boil, and cook 7 minutes. Add sausage and onions, return to a boil, and cook 5 minutes. Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.

   17 min

2. 2.

   Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove insert or drain through a very large colander.

   3 min

3. 3.

   Stir ketchup, horseradish, Worcestershire, lemon juice, and hot sauce, if using, in a medium bowl.

   2 min

4. 4.

   Melt butter in a small saucepan over medium-high heat. Transfer to a medium bowl and stir in lemon juice and hot sauce, if using. Taste and add more lemon juice, if needed. Cover and let sit in a warm place.

   5 min

5. 5.

   Serve shrimp boil on a newspaper-lined table or large platters. Dust with additional Old Bay, if using. Serve with sauces alongside, if desired.

   5 min

6. 6.

   Cocktail sauce can be made 1 week ahead. Transfer to an airtight container and chill.