This recipe is a staple of coastal South Carolina and Georgia. Recipe courtesy of Mike Lata.
Created for the 12 qt. stockpot
Serves: 4 - 6Ingredients:
- 1/2 cup Old Bay seasoning
- 3/4 pound small new potatoes, about 1 inch in diameter, rinsed but not peeled (about 16)
- 1/2 pound smoked sausage, cut into (16) 1/2-inch-thick coins
- 2 medium sweet onions, peeled but not trimmed, quartered lengthwise
- 3 ears fresh corn, shucked and cut into thirds
- 16 largest available fresh shrimp, more if you prefer
- 2 pounds stone crab claws (about 8)
Fill stockpot 2/3 full with water. Bring to a simmer. Add Old Bay seasoning and simmer to infuse. The water should be abundantly seasoned and aromatic.
Add potatoes, sausage and sweet onions, and return to simmering. Simmer until potatoes are fork tender, about 15 to 18 minutes.
Keeping water at a simmer, add corn and cook until kernels are slightly softened, about 3 minutes. Add shrimp and crab claws. Cook until the shrimp become white and opaque, about 5 minutes. Strain ingredients from the cooking liquid, and transfer to an oversize platter.
Serve with your choice of accompaniments: softened butter, olive oil, sea salt, hot sauce, cocktail sauce, lemon wedges or chopped hot peppers.