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Bring 5 quarts of water and Zataran’s seasoning to a rolling boil in a large covered stockpot. Add the potatoes and return to a boil. Cook the potatoes and seasoning uncovered for 10 minutes.
Add the sausage and corn and return to a boil. Cook another 10 minutes or until the potatoes are tender. Add the shrimp to the stockpot. Cook 3 to 4 minutes or until shrimp turn pink. Drain in a large colander, then dump the entire pot onto a very large serving platter on onto butcher paper. Serve with cocktail sauce.
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