Ingredients:

  • 1 gallon water (or 3 litres water plus 1 litre light lager/pilsner)
  • ½ cup Old Bay Seasoning (or proprietary seafood seasoning blend)
  • 2 Tbsp Kosher Salt
  • 2 large Lemons, halved
  • 1 large Yellow Onion, quartered
  • 1 head Garlic, cut horizontally across the cloves
  • 4 Bay Leaves
  • 2 lbs Small Red Potatoes (New Potatoes), halved
  • 5 lbs Smoked Andouille Sausage, cut into 1-inch thick slices
  • 8 ears Corn on the Cob, shucked and broken into 3-inch segments
  • 2 lbs Large Shrimp (16/20 count), shell-on, deveined
  • 1 cup Unsalted Butter, melted, for dipping
  • ¼ cup Fresh Parsley, chopped, for garnish
  • Extra Lemon wedges, to serve

Instructions:

  1. Prepare the Broth Base: Place the water (and beer, if using), Old Bay seasoning, salt, lemon halves, quartered onion, garlic head, and bay leaves into the stockpot. Cover and bring the liquid to a robust, rolling boil over high heat. Allow it to boil uncovered for 5 minutes to fully infuse the seasonings. Taste the broth and adjust seasoning if necessary.
  2. Cook the Potatoes: Add the prepared red potatoes to the boiling liquid first. Cook for 15 minutes, or until they are nearly fork-tender but still offer slight resistance.
  3. Add Sausage: Introduce the sliced Andouille sausage. Cook for an additional 5 minutes.
  4. Add the Corn: Add the segmented corn cobs to the pot. Cook for 5 to 7 minutes, until the corn is tender and vibrant yellow.
  5. Flash-Cook the Shrimp: Drop the shell-on shrimp into the vigorously boiling liquid. Cover the pot immediately and turn off the heat. Allow the shrimp to steep for exactly 3 to 4 minutes until they are bright pink and opaque.
  6. Drain: Carefully drain the entire contents of the pot immediately into a large colander to stop the cooking process. Discard the spent onion, garlic, and lemon halves.
  7. Serve and Garnish: Transfer the boil onto a large serving platter or a newspaper-covered table. Toss the boiled ingredients with a generous sprinkle of chopped fresh parsley. Serve immediately with melted butter and extra lemon wedges for squeezing.