Crab Boil- Georgia Style - Lakeland via Sgt. Raney's House

Southern Style Shrimp and Crab Boil

8 andouille sausages, sliced

8 red potatoes

2 ears fresh corn, cut into halves

4 onions, quartered

1/2 cup seafood seasoning

4 whole Dungeness crabs

Shrimp

Southern Style Shrimp and Crab Boil

Ingredients

6 gallons of water
2 cups salt
4 (3 ounce each) packages dry crab boil
2 tablespoons hot sauce
4 bottles concentrated shrimp and crab boil (liquid crab boil)
16 red-skinned potatoes
8 ears of corn, shucked
12 bratwurst sausages
5 lemons, cut in half
4 medium-sized yellow onions, peeled and quartered
4 heads garlic, halved horizontally
24 scallions, trimmed
5 pounds fresh whole shrimp
5 pounds crab legs
Preparation
Set the kettle with basket insert on high heat, cover, and bring to a rolling boil. Add seasonings.

With the cooking stock at full boil, start by adding the vegetables that will take the longest to cook: the potatoes and artichokes (optional). Cover the pot, bring to boil again, and cook for 7 minutes.

Add the corn, bratwursts, lemons, onions, garlic, and scallions to the pot. Cover and boil again for another 7 minutes. NOTE: It's best to precook the brats ahead of time for a lovely caramelized appearance--and to reduce grease in the boiling pot.

Add the crab legs and shrimp. Tuck the ingredients down into the stock with a wooden paddle and stir. Cover the kettle, and when the stock returns to a rolling boil and the shrimp turn pink, turn off the heat. (If the shrimp and crab boil any longer, they will be challenging to peel.) Remove all ingredients from the pot and serve immediately.