Fresh shrimp, 60 count (i.e. 60 to the lb.), beheaded but not peeled
1 lb. hot (i.e. with chili) smoked sausage
4 tsp. crab boil spices
Salt to taste
4 ears corn, husked and halved

Cut the sausage into 3/4 inch pieces and put them with the spices in the bottom of a large pot, with water to cover. Boil for 20 minutes. Add the corn and boil for 5 more minutes. Then add the shrimp, well washed, and bring back to the boil. The dish is then ready. Remove, drain and serve. Serves 4.