A traditional low-country boil is a whole lot easier in a kitchen than on a deck with all that huge pot, outdoor burner, and propane tank business. Usually, the corn on the cob and the new potatoes are cooked right in the boil with everything else, but in a regular kitchen stockpot, we think it’s easier to cook the vegetables separately. We like the extra depth that a little bottled smoke adds to the shrimp boil.

　　

Ingredients

makes 6 servings

　　1 beer (12 ounces)

　　1/2 cup Old Bay seasoning

　　2 tablespoons kosher salt

　　1/4 cup bottled smoke

　　2 to 3 celery ribs with leaves, cut into 2- to 3-inch pieces

　　2 lemons, quartered

　　1 pound fully cooked smoked sausage (mild or hot), cut into 1/2-inch pieces

　　2 pounds large shrimp (16 to 20 count), peeled and deveined

　　Boiled new potatoes and corn on the cob

　　

Step 1

COMBINE a gallon of water, the beer, Old Bay, salt, bottled smoke, and celery in a large stockpot. Squeeze the lemon quarters over the broth and add the pieces to the pot.

　　

Step 2

BRING the broth to a boil. Add the sausage and reduce the heat to keep the pot at a steady low boil. Simmer about 5 minutes.

　　

Step 3

INCREASE the heat to return the liquid to a rolling boil. Add the shrimp and cook until pink and opaque throughout, 4 to 5 minutes.

　　

Step 4

DRAIN the shrimp and sausage into a colander and discard the broth.

　　

Step 5

SERVE the shrimp and sausage in a large bowl with boiled new potatoes and corn on the cob.

　　Cheater BBQ