Ingredients:

  • 7.6 Liters Water
  • 355ml Amber Ale or Lager
  • 120g Old Bay seafood seasoning
  • 2 tbsp Kosher salt
  • 1 large yellow onion, quartered
  • 1 head garlic, halved crosswise
  • 2 lemons, halved
  • 900g red bliss potatoes
  • 900g smoked Andouille sausage
  • 6 ears corn on-the cob, shucked and snapped into thirds
  • 1.36kg jumbo shrimp (21/25 count), shell on and deveined
  • 115g unsalted butter
  • 2 tbsp fresh parsley
  • 1 tbsp extra seafood seasoning

Instructions:

  1. Fill your large stockpot with 7.6 Liters of water and add the 355ml of beer. Squeeze the lemons into the water and drop the halves right in, followed by the onion, garlic, 120g of seafood seasoning, and salt. Bring this to a rolling boil. Note: Let this base boil for about 10 minutes before adding food to let the aromatics fully marry.
  2. Carefully drop the 900g of potatoes into the boiling liquor. Maintain a steady boil for 15 minutes until a knife easily slides into the center of the largest potato.
  3. Add the 900g of cut sausage to the pot. Boil for 5 minutes until the sausage chunks look plump and slightly darkened.
  4. Tumble in the corn pieces. Continue boiling for another 5 minutes until the kernels are bright yellow and tender.
  5. Finally, add the 1.36kg of shrimp. Stir them once to ensure they are submerged. Cook for 2 to 3 minutes until the shells turn opaque pink and the meat curls into a 'C' shape.
  6. Immediately drain the entire contents of the pot through a colander. Note: Don't let it sit in the water or the shrimp will become rubbery.
  7. Transfer everything to a large bowl (or right onto your paper covered table) and drizzle with 115g of melted butter.
  8. Toss gently to coat, then sprinkle with the remaining seafood seasoning and fresh parsley. Serve while the steam is still rising and the butter is glistening.