1/4 c. seafood boil or commercial shrimp boil and 3 tablespoons coarse salt
2 lbs. hot smoked sausage Kielbasa, cut 2 inches
12 ears corn, broken 3-4 pieces
4 lbs. lg. unpeeled shrimp

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. Add the shrimp to the pot and cook until pink and firm and the corn is crisp tender about 3 minutes. Drain immediately and serve.