In a large stockpot, pour enough water that will cover all the ingredients.
1 lemon, cut into quarters
2-4oz s.a.l.t. sisters Savannah Low Country Boil (1/2 to 1 bag)
3 tablespoons s.a.l.t. sisters Tuscan Farmhouse Blend
6 slices of bacon (you could also use ham hocks but you need fat)
Now, I know that seems like a lot of seasoning. But in the south they say you’ve got to have dirty water to have a good shrimp boil. Add the lemon, Savannah Low Country Boil, Tuscan Farmhouse Blend and the bacon. Bring to a boil.
12 baby red potatoes
1 medium-size white onion, quartered
1-1 lb. bag baby carrots
Add the potatoes, onions and carrots. Reduce the heat and simmer for 20 minutes. Or until the potatoes and carrots fork tender.
1 ½ lb. smoked sausage, cut into-inch pieces
Add the smoked sausage. Cook about 5 minutes more.
6 ears of corn, shucked and silk removed cut in half
Add the corn and cook an additional 7 minutes.
2 pounds any size raw shrimp, in the shell (the bigger the better!)
Lastly, add the shrimp and cook about 3 minutes or until the shrimp turn pink. Drain the liquid into the sink and pour the boil onto a big serving platter or bowl. Sprinkle with extra crab boil seasoning.
This is some good eating!!!