Recipe courtesy of Bowens Island Restaurant
1 hr
1 hr
4 to 8 servings


  • 6 to 8 cups cold water (see Cook's Note)
  • 3 tablespoons Old Bay Seasoning 
  • Dash hot sauce, such as Tabasco 
  • 1 1/2 pounds new red potatoes 
  • 2 pounds kielbasa, cut into 1- to 2-inch lengths 
  • 6 ears corn, shucked and broken in half 
  • 2 pounds shell-on shrimp (36/40 count) 


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.

Cook's Note

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.

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