Found this recipe in an old cookbook. Sounds good. Has anyone ever made it?
• ¼ cup (at least) Old Bay Seasoning
• 8 small new potatoes, about 1-inch diameter, rinsed but not peeled (about ½ lb.)
• ¼ lb. smoked sausage (kielbasa), cut into 8 ½-inch thick coins
• 1 medium sweet onions, peeled, quartered lengthwise from stem to root
• 2 ears fresh corn, shucked and cut into thirds
• 8 largest available fresh shrimp, preferably white Carolina shrimp with head on
• 4 stone crab claws (about 1 lb.)
1. Bring a large stockpot (12-quart in original recipe. this recipe is half batch) of water (filled 2/3 of the way, about 9 quarts) to a simmer. Add Old Bay and simmer to infuse. (The water should be abundantly seasoned and aromatic.)
2. Add potatoes, sausage coins, and sweet onions, and bring to a lazy simmer until potatoes are fork tender, about 15 to 18 minutes.
3. Keeping water at a lazy simmer, add corn, and cook until kernels are slightly softened, about 3 minutes. Add shrimp and crab claws, and cook until the shrimp becomes pink and white (instead of opaque), about 5 or 6 minutes. Strain solids from cooking liquid, and transfer them to an oversize platter.
4. Serve with soft butter and olive oil (for potatoes and corn), sea salt, Tabasco, and cocktail sauce. Lemon wedges and chopped hot peppers (like jalapeño) are also sometimes served as accompaniments.
On average, your heart beats 100,000 times a day. One day, one of those heartbeats will be your last. Then what?
The answer is found in Jesus Christ who said "I am come that they might have life, and that they might have it more abundantly." John 10:10
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