12 or more baby red potatoes (one quart dry measure)
3 to 6 ears fresh corn on the cob
2 large onions, cut into wedges
1 lb. smoked Kielbasa or smoked beef sausage cut into 1/2 inch width diagonal pieces
2 lbs. shrimp, shells on (optional-shells off if you desire)
3 quarts water
2 (12 oz.) bottles beer (your choice)
1/2 cup Old Bay seasoning or Zatarain's Crawfish, Shrimp & Crab Boil in bag (3oz.)
2 tablespoons sea salt

Fill a large stock pot with enough water to cover all of the ingredients.  Add the crab boil seasoning and salt bringing to a boil.  When the water boils, add all the ingredients except the shrimp.  Cook on medium heat for 20 minutes.  Add shrimp and cook for no longer than 3 minutes until shrimp are pink.  Do not overcook shrimp.  Using a large slotted spoon, remove shrimp mixture from pot or drain using a colander and plate and serve with slaw,  hushpuppies and/or garlic bread and shrimp cocktail sauce.  A glass of chilled white wine complements this Eastern NC low country boil meal!

Recipe from Joye Waddell of Polkton, NC March 2009 and prepared by Bill aka Mickey Porter on 04-19-09.

OPTIONAL SEASONING RECIPE

INGREDIENTS:

1/4 cup pickling spices
1/4 cup sea salt
2 tablespoons mustard seeds
2 tablespoons whole black peppercorns
2 tablespoons hot red pepper flakes
1 tablespoon celery seeds
1 tablespoon minced dried chives
2 teaspoons ground ginger
2 teaspoons dried oregano
5 bay leaves

Add all of the ingredients to the bowl of a food processor fitted with the metal blade.  Pulsing, process until the mixture forms a coarse powder.

YIELDS: 1 cup

For cooking shrimp, add 1/4 cup of the spices, along with 2 teaspoons salt, to a large saucepan of boiling water or half water and half beer.  For lobster or crab, use 1 part distilled white wine to 3 parts water.  Add the seafood and cook for 2 minutes, or until just cooked through. Remove the seafood and serve or chill.