3 Tbs. shrimp boil seasoning, such as Old Bay, plus 3 Tbs. salt
1½ gal. water
2 lbs. hot smoked link sausage, cut into two-inch pieces
12 ears freshly shucked corn, broken into three- to four-inch pieces
4 lbs. shrimp (headed, shell on)
In a large stockpot, add the seasonings to the water and bring to a boil. Add the sausage and boil, uncovered, for five minutes. Add the corn and count five minutes. Add the shrimp and count three minutes. (Don’t wait for the liquid to return to a boil before timing the corn and shrimp.) Drain immediately and serve.