2 lbs. large unpeeled shrimp 2 lbs. link sausage
4 lbs. fresh or frozen corn on the cob Box of Zatarain’s crab boil
Fill large pot with enough water to cover ingredients. Add crab boil per the instructions on the package. Slice sausage into 1/2-1″ pieces. Add sausage to water and boil for 10 minutes. Add corn and continue to boil for an additional 10 minutes. Add shrimp and bring to boil again. Cook for one more minute and remove from heat. Let sit for 5 minutes.
Dinner is Served! Serve with melted butter or cocktail sauce.
Note: Named after a small town on a beautiful barrier island, St. Helena, in South Carolina, we were introduced to this recipe by dear friends,the Wilsons. Always served at the beach, it has become a beach tradition!
From Carol's Kitchen 