Low Country Boil

1/2 C. concentrated Louisiana-style shrimp and crab boil seasoning (such as Zatarain's)

4 lb. medium red potatoes

2 to 3 medium sweet onions, such as Vidalia, peeled and quartered, if large

2 1/2 lbs. andouille sausage, cut into 3-inch pieces

8 ears of corn, cut in half

4 lb. 21-25 shrimp

Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.

Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.

Serves 10

Adapted from Food Network