Combine the water, Old Bay and hot sauce in a large pot. Bring to a boil over high heat. Add the potatoes and cook until soft when pierced with a fork, 10 to 15 minutes. Reduce the heat to medium-high, add the kielbasa and corn and cook for another 5 minutes. Increase the heat to high. Once the pot has returned to a boil, add the shrimp and then remove from the heat. Stir gently to mix, and keep watching until the shrimp start to turn pink. Drain in a large colander and return to the pot. Serve immediately.
The precise amount of water depends on the size of the pot; you should have enough space inside to let the ingredients breathe and move, and enough water to just barely cover them.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Bowens Island Restaurant