1/4 c. Old Bay seafood boil
3 tbsp. kosher salt
2 lbs. Italian sausage, cut in 2 inch pieces
12 ears of corn, broken up
4 lbs. unpeeled shrimp (Rock Shrimp if available)

In 20 quart stockpot, boil Old Bay and 6 quarts water and salt. Add sausage. Boil 5 minutes. Add corn. Boil five minutes more. Add shrimp. Cook approximately 3 minutes. Drain and serve. Serves 12.