• prep: 20 min
• cook: 45 min
• total: 1 hr 5 min

servings:

You'll need your favorite seafood seasoning and your biggest pot for this boil (also called Frogmore Stew, One-Pot, or Farmer's Seafood Boil) brimming with plump shrimp, sweet corn, smoky sausage, and tender potatoes. Call all your friends and spread out some newspaper for a fun, roll-up-your-sleeves meal that will feed a crowd.

• 2 lemons, quartered
• 2 bay leaves
• 3 tablespoons kosher salt
• 2 tablespoons whole black peppercorns
• 1/2-3/4 cup crab and shrimp boil seasoning, such as Old Bay, plus more, or 4 (3-ounce) bags Zatarain's Crawfish, Shrimp, and Crab Boil (See Cooks' Note)
• 4 pounds small new potatoes (about 1 1/2" in diameter)
• 2 pounds smoked pork sausage (about 4 links), such as kielbasa, cut into 2" pieces
• 2 sweet or yellow onions, peeled, quartered
• 8 ears of corn, shucked, cut in half
• 4 pounds fresh large shrimp (31–35 count; preferably wild-caught), unpeeled
• 1 cup ketchup
• 2 tablespoons plus 2 teaspoons prepared horseradish
• 2 tablespoons plus 2 teaspoons Worcestershire sauce
• 1 tablespoon fresh lemon juice
• Louisiana-style hot sauce, such as Crystal (to taste; optional)
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 tablespoons (or more) fresh lemon juice
• A large (at least 12-quart) stockpot, preferably with a perforated insert, or 2 large (at least 6-quart) pots

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