• 2 lbs of Large Peel and Eat Shrimp
  • 3 12oz Packs of Kielbasa, cut into 3inch pieces on a bias 5 Ears of Corn, shucked, cut in half
  • 2 lbs Red Potatoes, quartered
  • 2 yellow onion, quartered
  • 1 cup of Old Bay seasoning
  • 1 3oz Zatarain’s Crab boil box
  • 2 bay leaves
  • 2 garlic bulbs cut in half
  • 4 lemons cut in half
  • 1 stick of butter Hot sauce
  • 5 25oz beer cans, Budweiser, Bud Light


  1. ● Fill a stockpot with 6 qt. of water, add lemons, bay leaves, old bay seasoning, and crab boil bag, cover and bring to a rolling boil.
  2. ● Add potatoes, return to a boil, and cook for 7 minutes.
  3. ● Add sausage and onions, return to a boil, and cook for 5 minutes.
  4. ● Add corn, return to a boil, and cook until corn is cooked and potatoes are tender when pierced with a knife, about 5 minutes more.
  5. ● Add shrimp and cook (no need to return to a boil), stirring gently, until shrimp turn pink, about 3 minutes. Remove stockpot insert or drain through a very large colander.
  6. ● Serve shrimp boil on a newspaper-lined table or large foil pans. Sprinkle with additional Old Bay, Serve with sauces alongside.
  7. ● lemon-butter sauce:
  8. ● Melt butter in a small saucepan over medium-high heat.
  9. ● Transfer to a medium bowl and stir in lemon juice and hot sauce. Taste and add more lemon juice, if needed. Cover and keep warm on the stove until ready to serve.