Shrimp : Seafood Boil

• 1 gallon water
  
• 2 (3-ounce) packages crab boil
  
• 1/2 cup salt
  
• 1/4 cup Original TABASCO® brand Pepper Sauce
  
• 1 large lemon, cut into quarters
  
• 8 medium-size white onions, peeled
  
• 4 artichokes, cut in half
  
• 3 carrots, peeled and cut into 2-inch pieces
  
• 1 1/2 pounds small red potatoes
  
• 4 ears corn-on-the-cob, broken in half
  
• 3 pounds live crawfish*
  
• 1 pound large shrimp, unpeeled
  
• 1 pound andouille sausage or kielbasa, cut into 2-inch pieces
  

Combine water, crab boil, salt, TABASCO^® Sauce, and lemon in a very large saucepot with removable wire basket and bring to a boil. Add onions, artichokes, carrots and potatoes and return to boiling. Reduce heat to low, cover, and simmer 20 minutes or until vegetables are tender. Carefully remove vegetables.

Add corn, crawfish, shrimp and sausage to basket in pot and return to boiling. Reduce heat to low, cover, and simmer 5 to 8 minutes, just until crawfish are done. Carefully remove basket from pot.

To serve, arrange vegetables, seafood and sausage on a large platter or place on newspaper or brown paper. Serve with plenty of cold beer and French bread.

*Or, substitute other shellfish for crawfish. Cook blue crabs 20 minutes, dungeness crabs 25 to 30 minutes; cook lobsters 25 minutes per pound.

Makes 8 servings.