Low Country Boil (AKA Beaufort Stew) is perfect and a quick meal for a cold winter lunch or dinner. I first enjoyed it during my time in South Carolina working for the National Wild Turkey Federation.
For 5 or 6 folks, here are the amounts:
2 to 2.5 pounds of red potatoes
2 thingies of Polish Sausage
2 pounds of 16-20 Count Shrimp (uncooked; I leave the shells on)
6 or so 2" to 3" chunks of corn on the cob (WAY better with fresh in the summer; pretty hard to find in Vermont in February!)
Old Bay Seasoning (I use half the large can for this size batch)
Cut the sausage and potatoes thusly:
Bring water with Old Bay in it to rolling boil, hopefully in something with a strainer like this set-up:
(BTW, that's the Batten Kill way down in the background; we're at my friend Wally's house for some cigars, beer and fly tying)
Add the potatoes. Count 5 minutes from when the broth boils again. Add sausage...count 5 more minutes. Add the corn...go 5 more minutes. Add the shrimp, and continue boiling 'til they're done (usually 2-3 minutes)
Pull out the strainer full of goodies, lay on a platter for everyone to pick away at...maybe have some broth that can be poured on as well. Enjoy!