Low Country Boil

On one of my trips to visit the kids in Georgia we took a fun trip over to Savannah. That is a beautiful, very old, historic town with architecture to make you drool, hanging Spanish moss in abundance, Paula Deen's Mother and Son's restaurant, horse drawn buggy's, ghost stories and food to make you drool more. Do I have a drool thing going here? I was looking at some picture postcard to buy and found one with a picture of a yummy looking dish and the recipe. Later that afternoon we went to a restaurant Jesse's friend recommended and don't you just know what was on the menu.. .the same dish on the postcard I just bought; the dish is called Low Country Boil (I've since learned it's also called Frogmore Stew but I'm sticking with the original name). It was delicious, unique to me and I've since made it several times. I've learned I needed to spice it up more-wasn't using all the recommended seasoning- so if you were one that ate it and it was too bland, sorry, I've gotten better at fixing it. This is traditionally cooked in one pot, drained then just dumped out on big picnic tables covered with several layers of newspaper. After dinner you just roll up the newspaper and cleanups just about done. At the restaurant, it was served with plenty of melted butter and I highly recommend that....worth watching your calories or points for a few days so you can splurge on this.

INGREDIENTS:
6 quarts water
3/4 cup Old Bay Seasoning
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces (I prefer low-fat kielbasa)
12 ears corn - husked, cleaned & quartered
4 pounds large fresh shrimp, unpeeled & deveined

DIRECTIONS:
1. Bring water and Old Bay Seasoning to boil in a large stockpot.
2. Add potatoes and cook for 15 minutes.

3. Add sausage and cook for 5 minutes more.

4. Add corn and cook for another 5 minutes.

5. Stir in the shrimp and cook until shrimp are pink, about 5 minutes.

Drain immediately and serve with melted butter.