1/4 c. Seafood Boil or commercial shrimp, boil with 3 tbsp. coarse salt added
2 lbs. hot smoked sausage, cut into 2 inch pieces
12 ears corn on cob, broken into 3-4 inch pieces
4 lbs. lg. shrimp

(Kielbasa can be substituted with 1/2 teaspoon crushed hot red pepper added to 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 and cook until pink and firm, about 3 minutes. Drain and serve.

SEAFOOD BOIL:

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

Combine all of the ingredients except the salt and blend in a blender until evenly ground. Add the salt and blend to incorporate. Store in a well sealed jar in a cool, dark place for up to 2 months.