Savannah Shrimp Boil
Makes 8 to 10 servings
  • 6 (6-inch) squares cheesecloth
  • 4 bay leaves
  • 2 tablespoons crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seeds
  • 4 lemons, halved
  • 2 heads garlic, halved
  • 1 pound smoked sausage,* cut into 2-inch pieces
  • 2 pounds small red and white potatoes
  • 4 artichokes, stemmed
  • 4 ears fresh corn, shucked and halved crosswise
  • 4 pounds unpeeled large fresh shrimp
  • Fresh lemon wedges
  • Old Bay seasoning
  1. Layer cheesecloth squares on top of each other; add bay leaves, red pepper, salt, peppercorns, and mustard seeds to center. Bring edges of cheesecloth together to completely enclose spices; secure tightly with kitchen string.
  2. Fill a 21½-quart stockpot halfway full with water. Add cheesecloth bundle, lemon halves, garlic, and sausage, and bring to a boil over high heat. Reduce heat to medium-high, and boil for 30 minutes.
  3. Add potatoes; cook for 10 minutes. Add artichokes; cook for 15 minutes. Add corn and shrimp; cover, remove from heat, and let stand for 30 minutes. Drain and serve immediately with lemon wedges and Old Bay.
*We used Conecuh Hickory Smoked Sausage.
Recipe by Paula Deen Magazine at