3/8 Shrimp, Corn, 1 Potato, 1 Sausage Recipe

Prepare shrimp and sausage

Rinse the shrimp under cold water and pat dry with paper towels. If not already peeled and deveined, peel and devein the shrimp leaving tails on or off as preferred. Slice the smoked sausage into 1/2-inch rounds and set aside.

After the vegetables and liquid start cooking (see next section), add the sliced sausage to the pot and simmer for 5 minutes to warm and release flavor before adding the shrimp.

Add the shrimp in the final 3-4 minutes of cooking. Cook until shrimp are opaque, pink, and curl into a loose C (about 3-4 minutes). Do not overcook. Once cooked, remove shrimp and sausage with a slotted spoon and place on a large serving tray or a sheet of foil/newspaper if doing a traditional boil.

Prep corn, potato, and onion

Husk the corn, rinse, and cut each ear in half. Scrub the potato and cut into 1-inch chunks. Peel and quarter the onion. Keep the pieces reasonably uniform so they cook evenly.

In a large stockpot, bring 10 cups of water to a rolling boil over high heat. Add the bay leaves, crushed garlic, and 2 tablespoons of the seafood boil seasoning, then taste the broth and add kosher salt and pepper.

Carefully add the potato chunks to the boiling seasoned water. Return to a boil and cook for 8-10 minutes, until potato pieces are just tender when pierced with a fork (not falling apart).

Add the halved corn and quartered onion to the pot with the potatoes. Continue boiling for an additional 6-8 minutes until corn is cooked through and onion is softened.

Finish and serve

After the corn and onion have been cooking for 6-8 minutes, add the sliced sausage (see Seafood & Protein). Simmer 5 minutes, then add the shrimp and remaining 1 tablespoon of seafood boil seasoning. Cook shrimp 3-4 minutes until done. Meanwhile, melt the butter and stir in the chopped parsley and a squeeze of half the lemon; reserve lemon wedges for serving.

Use a slotted spoon or strainer to lift shrimp, sausage, corn, potatoes, and onion from the pot and drain well. Transfer to a large serving tray, bowl, or spread on a table lined with foil/newspaper for a casual 'trap meal.'

Drizzle the melted herb butter over the hot seafood and vegetables, sprinkle the remaining 1 teaspoon black pepper if desired, and serve immediately with lemon wedges on the side for squeezing. Offer additional seafood seasoning or hot sauce at the table.