The best part about this Low-Country Boil (other than taste) is the cleanup factor. One pot to use, one pot to clean.
1 3-ounce package Zatarains Crab Boil in Bag (available at most supermarkets)
2 medium white onions, cut into eighths
1 head garlic, halved
1 1/2 pounds kielbasa sausage, cut into 1-inch pieces
2 medium green peppers, cut into strips
6 ears corn, cut into thirds
1 1/2 pounds shrimp, shelled and deveined
How to Make It
Fill a stockpot halfway with water. Add the Zatarains, onions, and garlic and bring to a boil. Add the sausage and simmer over medium-high heat for 5 minutes. Add the peppers and corn, bring back to a boil, and add the shrimp. Cook until the shrimp are pink, about 3 to 4 minutes. Strain. Serve with cocktail sauce, saltines, bread, and salad.
I doubled the seasoning amount, added 10 very small red potatoes with the onion, skipped the sausage (vegetarians in the crowd), added one king crab leg broken into 3 pieces, some clams with the shrimp. I assume the onion & peppers are seasoning only because they were mush by serving time. I served with Baked Cheese Grits (cheddar, monterey jack), green salad & garlic bread. Everyone loved it - spice was just right for the diverse group we had (some spice lovers, some spice wimps.