Shrimp Low Country Boil a.k.a. Frogmore Stew


Serves 4-6
2 whole lemons (just cut them in half and drop 'em in) [or about 3 TB juice for each lemon]
2 pounds new [red, small] potatoes, halved
1 LB turkey Kielbasa , Boudin, or Andouille sausage, cut into 2 inch pieces
3 ears fresh corn, husks and silks removed, sliced into 2 or 3 inch pieces
2 pounds fresh shrimp, peeled and deveined
Cajun seasoning blend of choice [I went with 1/4 cup of Old Bay, and it was flavorful without being painfully hot and spicy]
2 bay leaves
5 or 6 cloves garlic, mashed or whole
1 large onion, quartered

Heat 8 cups of water in a large pot of water [my pot was half full of water before I added anything to it], add cajun seasoning blend of preference to taste, juice of 2 lemons [1/3 cup], onion, bay leaves, and garlic,  and bring to a boil.
Add potatoes, and sausage, and cook for about 10 minutes.
Add the corn, cook for another 7 minutes,
Then add the shrimp and cook for another 1 or 2 minutes [just till shrimp are pink].

Serve with slotted spoon into individual bowls. Serve with sour cream, butter, and or cocktail sauce according to you preference.

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