Low Country Boil

I feel silly posting this since Aunt Carolyn, the progenitor of this dish at least in my memory, recently made a superb version. At least according to Ken Kinman's facebook page. But she doesn't have video!

These proportions serves 8 exactly with only 1 piece of corn left:

1 U shaped spicy cooked Andouille sausage cut into about 3/4 inch rounds

10 red bliss potatoes cut into haves and then halves again

1 1/2 lb med shrimp shells on

8 ears corn, broken in half

whole 8 oz box of Old Bay Seasoning!

large stock pot, filled with water

Sauces: I gave ketchup, lemon butter, and cocktail sauce in little dishes

This is the simplest thing you cold ever do:

Bring water to boil (45 minutes), add potatoes and box of old bay seasoning

when potatoes are getting soft, add corn and sausage, let boil return, add shrimp.

When shrimp are pink, drain directly from pot with someone holding the lid for you. You will both receive old bay steam facials which are extremely good for the skin.

Scoot down to your table lined with newspaper and simply dump out your boil!

(I like especially to make this for non Americans, last night I had three Russians, a Greek, an Italian, and perhaps most bewildered of all, a Californian.)