To make Low-Country Boil, ready 1/2 cup of Zatarain's concentrated shrimp and crab boil seasoning, 4 pounds of medium shrimp and 4 pounds of medium red potatoes. Peel and cut two or three medium sweet onions into quarters. Cut 2 1/2 pounds of cured, smoked pork sausage links into 3-inch segments. Cut eight corn ears in half. Choose a 7-gallon stockpot or two large pots to make this recipe.
Fill the stockpot halfway with water, or fill two large pots with water. Add the Zatarain's seasoning, and bring to a boil. Add the red potatoes without cutting them, and bring to a boil again. Cook the potatoes for five minutes, and add the sausage and onions. Allow the water to boil, and cook for 15 minutes. Add the corn, bring to a boil and cook for 10 minutes or until the potatoes are ready.
Add the shrimp to the mix, bring to a boil, and cook until the shrimp turns pink. Drain the water and serve warm.
Alternatively, use one to two bags of Zatarain's Crawfish, Shrimp and Crab Boil In a Bag per pot. Ready one to two red potatoes, 1/2 pound of smoked or polish sausage, one ear of corn cut into 2-inch segments and 1/2 pound deveined shrimp, per person. Include 1/4 pound of crawfish per person if necessary.
Pour cold water into a large pot until it is two-thirds full. Add the Zatarain's Boil In a Bag content, bring to a boil and reduce heat to maintain a consistent medium boil. Cook the sausage and the potatoes in the water for 20 to 25 minutes, and add the corn. Once the potatoes are soft, add the rest of the ingredients and cook until the shrimp are pink. Drain the water, and serve.