1 pound smoked link sausage, cut into 1/2-inch pieces
4 ears fresh corn, husks removed
2 pounds peeled and deveined, jumbo raw shrimp with tails (2 6/30 count)
1/2 cup fresh lemon juice
1/3 cup olive oil
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons Creole mustard
4 green onions, sliced
1 garlic clove, pressed
1 teaspoon paprika
1 teaspoon prepared horseradish
How to Make It
Bring 10 cups water to a boil in a Dutch oven over high heat; add crab boil, potatoes, and sausage; return to a boil, and cook 10 minutes. Add corn, and return to a boil. Cook 3 minutes or until potatoes are tender. Add shrimp; cover, remove from heat, and let stand 5 minutes or just until shrimp turn pink.
Meanwhile, whisk together lemon juice and next 7 ingredients in a medium bowl.
Drain shrimp mixture. Cut kernels from cobs. Discard cobs. Stir together corn kernels, shrimp mixture, and lemon juice mixture in a large bowl. Serve immediately, or cover and chill up to 24 hours.
Note: We tested with Conecuh Original Smoked Sausage.
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