3 tablespoons Old Bay seasoning (or Zatarain’s or your favorite crab boil mix)
3 lemons, quartered
2 tablespoons kosher salt
2 bay leaves
1 can or bottle of beer*
1 onion, quartered
1 head of garlic, sliced in half horizontally
Cayenne pepper
Hot sauce

2 pounds small red potatoes
2 pounds Andouille sausage, sliced on the bias into thirds
6 ears corn, shucked and halved
2 to 3 pounds large raw shrimp, unpeeled

3 tablespoons Old Bay seasoning (or Zatarain’s or your favorite crab boil mix)

Fill a large stockpot with about 5 quarts of water. Add Old Bay, lemons, salt, bay leaves and any of the optional broth ingredients. Bring to a rolling boil.
Add potatoes, lower the heat to medium-high, and simmer, uncovered, 15 minutes.
Add sausage, and cook for another 5 minutes.
Add corn, and cook for another 7 minutes.
Add shrimp, stir, and cook for about 3 minutes or until shrimp turn pink. Drain. Dump everything onto a table lined with newspapers.
Serve with melted butter, hot sauce, salt and pepper, and ice cold beer.