3 bags shrimp/crab boil
2 cans beer
1 lemon
1 lime
1 lb. Italian sausage or your favorite sausage (links)
1 lb. Little Smokies (2-inch pieces)
8 ears corn, halved
5 lb. large fresh shrimp (20/26 count)
Old Bay seafood seasoning
16 to 23 small new red potatoes (unpeeled)
1 stick salted butter
1 small tub margarine, melted
Tony Chachere's Creole seasoning

Fill large pot one-half full of water with 3 bags of shrimp/crab boil, 2 beers, squeeze lemon and lime in and throw in rinds. Bring to hard boil and let boil 10 to 15 minutes. Add sausage and cook 12 minutes. Then add corn to sausage and cook another 8 minutes. Then add shrimp to corn and sausage and cook 6 minutes. DO NOT OVERCOOK THE SHRIMP.

After the shrimp have been in the water 6 minutes, IMMEDIATELY REMOVE SHRIMP and arrange on a platter and sprinkle with lots of Old Bay seafood seasoning. Check to see if corn is tender. If not, cook until corn is tender (but not soggy) and then remove corn and sausage from boiling water.

Cut red potatoes in half and boil them in the water until tender. Remove potatoes from water and spoon butter and margarine over corn and potatoes. Sprinkle corn and potatoes with Tony Chachere's Creole seasoning and place them on the platter with the sausage and shrimp.