3 tablespoons Old Bay seasoning (or Zatarain’s or your favorite crab boil mix) 3 lemons, quartered 2 tablespoons kosher salt 2 bay leaves 1 can or bottle of beer* 1 onion, quartered 1 head of garlic, sliced in half horizontally Cayenne pepper Hot sauce 2 pounds small red potatoes 2 pounds Andouille sausage, sliced on the bias into thirds 6 ears corn, shucked and halved 2 to 3 pounds large raw shrimp, unpeeled

Fill a large stockpot with about 5 quarts of water. Add Old Bay, lemons, salt, bay leaves and any of the optional broth ingredients. Bring to a rolling boil. Add potatoes, lower the heat to medium-high, and simmer, uncovered, 15 minutes. Add sausage, and cook for another 5 minutes. Add corn, and cook for another 7 minutes. Add shrimp, stir, and cook for about 3 minutes or until shrimp turn pink. Drain. Dump everything onto a table lined with newspapers. Serve with melted butter, hot sauce, salt and pepper, and ice cold beer.