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.
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.
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.
Notes
*We used Conecuh Hickory Smoked Sausage.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/savannah-shrimp-boil-recipe/