1/4 c. Seafood Boil (recipe follows) or commercial Shrimp Boil
2 lbs. hot smoked sausage or Kielbasa
1/2 tsp. crushed hot red pepper per serving
12 ears freshly shucked corn, broken into 3-4 inch pieces
4 lbs. lg. fresh shrimp, unpeeled

In a stock pot, combine seafood boil with 6 quarts water and bring to a boil. Add sausage and boil 5 minutes. Add corn and boil 5 minutes longer. Add shrimp and cook until pink and firm (about 3 minutes). Drain immediately and serve with salad and fresh bread. Serves 10-12.

SEAFOOD BOIL:

1/4 c. mustard seeds
2 tbsp. whole black peppercorns
2 tbsp. crushed hot red pepper
6 bay leaves
1 tbsp. coriander seeds
1 tbsp. ground ginger
A few blades of mace

Combine all ingredients in a blender until evenly ground. Transfer to a well-sealed jar.