1 bag seafood boil
3 tbsp. coarse (Kosher) salt
2 lbs. hot smoked sausage links, cut into 2 pieces
12 ears freshly shucked corn on the cob, broken into 3-4 pieces
4 lbs. lg. fresh shrimp, unpeeled

In a stock pot 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 and tender, about 3 minutes. Drain immediately and serve. 8 servings.

NOTE: If you can't fine hot smoked sausage, use a smoked kielbasa and add 1/2 teaspoon crushed red pepper per serving to the pot.