Bro you got any low country boil secrets to share?
1/2 Cup Old Bay, or to taste
2 Bay Leaves
2 tablespoons of minced garlic
2 tablespoons of salt
5 pounds new potatoes - DO NOT Quarter
5-6 white onions quartered
3 (16 ounce) packages cooked kielbasa/Mild/Hot (to taste) sausage and cut into 1 inch chunks (my choice Johnsonville Andouille Smoked Sausage mild)
10-12 ears of corn, halves are the best (can be frozen - just thaw)
5 pounds whole crab and broken into pieces (optional)
4 pounds fresh shrimp, peeled and de-veined (jumbo is the best and you can go to 3 pounds - 4 lbs if medium or small)
Mushrooms, celery and okra by choice of like (Mushroom soak up the seasoning and taste freaking awesome)
2 - lemons or 1 - grapefruit (helps for the shrimp to peel and adds acid to break down everything
Directions
Heat large pot of water over medium-high heat. Add all seasoning and bring to a hard boil.
Put shrimp on cookie sheet lined with parchment paper and sprinkle Old Bay on both sides and let sit until ready to add.
Add potatoes, mushrooms, celery, onion, okra and sausage and cook for 10 minutes. Break corn ears in half if you bought whole; add corn and crab and cook for another 5 minutes. After 5 minutes, squeeze acid into boil then chunk in the lemons/grapefruit
Add shrimp last once potatoes are almost fork-tender and everything else is almost done; cook until shrimp are just cooked through, 3 to 4 minutes longer. ( I usually turn off the fire, and when the water quits boiling, add the shrimp and and stir in... they will cook but add 2 minutes while stirring)
Drain out pot and discard the water. Pour the food out onto a picnic table covered with newspaper.
Sprinkle more Old Bay to taste (if your guests can handle it) and serve with cocktail sauce......
ENJOY - never have any left when I do this...
