Low Country Boil

The secret to a perfect boil is adding the ingredients in order so nothing gets mushy or overcooked.

Season the Water In a very large pot, bring the 5 quarts of water and the Old Bay to a rolling boil.
The Potatoes (20 Minutes) Add the potatoes. Cover and boil for about 15 to 20 minutes until they are just starting to get fork-tender.
The Sausage and Corn (10 Minutes) Add the sausage chunks and the corn pieces. Continue boiling for 10 more minutes.
The Shrimp (3 Minutes) Add the shrimp. Stir them in and cook for only 2 to 3 minutes. As soon as they turn pink and opaque, they are done. Do not overcook them or they will be hard to peel!
Drain and Serve Drain the water immediately. Dump the whole mix onto a large platter (or a newspaper-lined table).

The Shrimp: Use “easy-peel” shrimp (already deveined but with the shell on). The shells protect the meat and soak up the seasoning.
The “Boil” Flavor: If you want it even more authentic, add a whole onion (halved) and a head of garlic (top sliced off) to the water at the very beginning.
The Finish: Squeeze the lemon wedges over everything while it’s steaming hot and serve with individual bowls of melted butter for dipping.

Don’t Skimp on Spice: If the water doesn’t look dark orange from the seasoning, add more. The food only spends a few minutes in the water, so it needs to be punchy.
Potatoes First: Always start with the potatoes. They take the longest.
Ice Cold Beer: This is the traditional drink to serve alongside a spicy boil.