Over the years, I often serve this dish for summer suppers. Everyone seems to love all the ingredients, which are very easy to prepare and serve. This year, I added some turkey sausage, as many recipes feature some type of andouille sausage in their dishes.
This recipe is a bit different from the one I had posted on the blog several years ago, but just another interpretation of a family favorite. The technique is the same and everything comes together quite quickly on the stove top. This dish can also be made on an outdoor grill or even an extra burner of a grill. The most important step is keeping the water boiling until every item is cooked.
For this dish, I used white onions, shrimp and crab boil seasoning, lemon, Kosher salt, small red potatoes, turkey ring sausage, large shrimp and corn on the cob. The amount can be based on the size of your cooking pot. For this recipe, I added the seasonings directly into the pot of water, instead of in a pouch. Either way is delicious. The pouch is removed prior to serving if that technique is chosen.
I used 16 cups water and 1 beer or ale, and added one seasoning packet, lemon, onions, and the salt to the water. Bring up to a boil. Boil for 10 minutes to infuse the flavors into the water. Next add the potatoes and boil for 15-18 minutes. Add the sausage and continue to boil during this step.
Next, add the corn on the cob sliced into thirds. Cook for 5-7 minutes. And then add the shrimp and cook for 2-4 minutes until fully pink. Serve on a large platter with crusty bread and a summer salad. Each guest can serve themselves into a large bowl. Top with butter or margarine as desired.