Low-Country Boil

Kath Younger (Charlottesville, Virginia)

Serves 4

For Kath, nothing says beach vacation more than a low-country boil—and it pairs well with cold beer.

4 lemons, sliced

½ bag (1½-ounce) Zatarain’s^® Crab Boil mix

¼ cup Old Bay^® seasoning

5 red potatoes, cut into quarters

1 pound kielbasa, chopped into 1-inch pieces (may substitute turkey kielbasa)

3 ears corn, halved

1 pound each rock shrimp and Gulf shrimp

Fill an extra-large pot with water, sliced lemons, Zatarain’s® mix, and Old Bay^® seasoning. Bring to a boil. Add potatoes and kielbasa. Cook for 20 minutes. Add corn. Cook for 2 minutes. Add shrimp. Cook until pink (3 to 5 minutes; be careful not to overcook). Drain and eat.