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1 (3 oz.) bag shrimp boil spices
2 tbsp. salt
1 ring light Kielbasa
8 ears of corn on the cob
4 handfuls of pea pods
2 lbs. unshelled uncooked shrimp
French bread
butter, softened
Cocktail sauce

Cover the table with multiple thicknesses of newspaper, with extra newspapers at the center. In an enormous cooking pot bring half a potful of water to the boil. Add the shrimp boil spices and salt and boil for 5 minutes, or longer if you want to make the house fragrant. Cut the Kielbasa pieces to the boiling water. Boil for 20 minutes. Add the corn to the cook pot. Boil for four minutes, then add the pea pods. As soon as the pea pods are in the pot, add the shrimp. Cook for three minutes, or until all shrimp have turned pink. Drain the meats and vegetables in a large colander, remove the spice bags and dump the food into a heap in the middle of the table. Eat with gusto. Clean up by rolling up the newspapers. Serves 4.
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