Low Country Boil

5 quarts Water

1/2 cup Old Bay Seasoning (or your preferred coastal spice blend)

2 lbs Baby New Potatoes, whole

1 lb Smoked Sausage, cut into 1-inch slices (Kielbasa or Andouille)

4 ears of Corn, husked and snapped into 3-inch pieces

2 lbs Fresh Wild-Caught Shrimp, shell-on

1 Lemon, halved (plus extra wedges for serving)

2 tbsp Salt

Melted Butter, for dipping

Season the Pot: Fill a large stockpot with 5 quarts of water. Add the seasoning, salt, and the juice of one lemon (drop the halves into the water afterward). Bring to a rolling boil.

Boil Potatoes: Add the potatoes to the pot. Cook for 15 minutes, or until they just start to become fork-tender.

Add Sausage: Add the sliced sausage to the pot and continue boiling for 5 minutes.

Add Corn: Add the corn pieces. Boil for another 5 to 7 minutes until the corn is bright yellow and tender.

The Shrimp Finish: Add the shrimp and cook for only 2 to 3 minutes, or just until they turn pink and opaque.

Drain and Serve: Immediately drain the water. Traditionally, the contents are poured out onto a table covered in brown paper or newspaper.

Enjoy: Serve with plenty of melted butter, extra lemon wedges, and a sprinkle of fresh seasoning on top.