1/4 cup Seafood Boil

2 pounds hot smoked sausage links, cut into 2-inch pieces (see Note)

12 ears freshly shucked corn on the cob, broken into 3- to 4-inch pieces

4 pounds fresh shrimp, unpeeled

In a stockpot, combine the Seafood Boil with 6 quarts of water and bring to a boil. Add the sausage and boil for 5 minutes. Add the corn and cook for 5 minutes longer. Add the shrimp to the pot and cook until pink and firm and the corn is crisp-tender, about 3 minutes. Drain immediately and serve.

NOTE: If you can't find hot smoked sausage, use another smoked sausage such as kielbasa and add ½ teaspoon crushed hot red pepper serving to the pot.