Smoky Shrimp and Sausage Boil

Name: Smoky Shrimp and Sausage Boil
Yield: makes 6 servings
Ingredients: 1 beer (12 ounces); 1/2 cup Old Bay seasoning; 2 tablespoons kosher salt; 1/4 cup bottled smoke; 2 to 3 celery ribs with leaves, cut into 2- to 3-inch pieces; 2 lemons, quartered; 1 pound fully cooked smoked sausage (mild or hot), cut into 1/2-inch pieces; 2 pounds large shrimp (16 to 20 count), peeled and deveined; Boiled new potatoes and corn on the cob

January 24, 2012

A traditional low-country boil is a whole lot easier in a kitchen than on a deck with all that huge pot, outdoor burner, and propane tank business. Usually, the corn on the cob and the new potatoes are cooked right in the boil with everything else, but in a regular kitchen stockpot, we think it’s easier to cook the vegetables separately. We like the extra depth that a little bottled smoke adds to the shrimp boil.

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