When I host cooking school weekends at my place, I often do a Lowcountry Boil on Friday nights for my usual “meet and greet” session, where the folks attending can get to know one another—and me—a little bit. This is a specialty of the Lowcountry areas like Charleston and Savannah, where the people live near the water and have access to plenty of fresh shrimp. But of course you don’t need to live near the water to enjoy it. The traditional way to serve this is to basically dump it—spread it, if you will—across a large picnic table that has been covered with newspaper. You may want to fancy up the serving situation, but it’s fine to keep it casual, too. You can just tell your guests that’s how they do it down South.

　　

Ingredients

serves 8 to 10

　　2 to 2 1/2 pounds fully cooked smoked sausage, cut into 1-inch pieces

　　1/4 cup Old Bay Seasoning, or more to taste

　　16 to 20 small new potatoes

　　8 to 10 ears corn, shucked, silk removed, ears broken in half

　　4 to 5 pounds large fresh shrimp (16-to-20-count size), shell on

　　3 tablespoons salt

　　

For Serving

Tartar sauce

　　Cocktail sauce

　　3 lemons, quartered

　　

Step 1

Fill a large pot with enough water to cover all the ingredients, and bring to a boil.

　　

Step 2

Add the sausage and Old Bay Seasoning, and boil for about 20 minutes so the sausage can flavor the water. Carefully taste for seasoning; add more Old Bay if desired.

　　

Step 3

Add the potatoes and boil for about 15 minutes, until nearly tender. Add the corn and boil for about 10 minutes.

　　

Step 4

Finally, add the shrimp and cook for 3 minutes or until they are cooked through. Drain immediately and serve on an oversize platter or on a table covered with newspaper. Serve tartar and cocktail sauces, lemon wedges, and a small bowl of salt alongside.

　　Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.