Them’s good eatin’.
First, get a drink. I recommend sweet tea, a Coke, or an ice-cold beer. Tai’s favorite beer is whatever you have on tap, even if it’s PBR, but my favorite summer beer is Athens-based Creature Comforts Classic City lager. It’s the perfect complement to the salty, spicy goodness that is to come, plus you’ll need a bottle for the recipe, so win-win. If you’re tee-totaling, a crisp clear non-alcoholic brew works just as well.
Second, gather your ingredients. You’re going to need:
2 quarts water
1 12-oz bottle of beer (non-alcoholic works great)
2 tablespoons seafood seasoning (such as Old Bay®)
1 ½ teaspoons salt
2-3 pounds small new potatoes
2 medium sweet onions (like Vidalias), peeled and cut into halves
1 1/2 pounds cooked smoked sausage, cut into 1-inch pieces (Conecuh is our fav)
8 ears fresh sweet corn, husks and silks removed and cut in halves
2 pounds whole blue crabs
4 pounds fresh shrimp, unpeeled
Third, get your BIG pot and get to cooking.
Instructions:
1. In a large stockpot, combine the water, beer, seafood seasoning, and salt.
2. Add potatoes, onion, and sausage and bring to a boil. Reduce heat and simmer, uncovered, until the potatoes are tender (about ten to fifteen minutes).
3. Add corn and shrimp; cover and simmer ten to fifteen minutes longer or until seafood is fully cooked. Remove from heat.
Fourth, enjoy!