Reviewed: Aug. 21, 2009

This is a favorite at our house, too, and a staple meal for anyone from the SC Lowcountry! My son has been requesting it for dinner since before he could even say "sausage" and it's always been his favorite. I agree with others who suggest waiting to add the corn until just before the shrimp, otherwise it will overcook while you wait for the potatoes to cook thoroughly. And a tablespoon or two of Old Bay really does give it just the right taste! Another option is to brown the smoked sausage slices before adding them in with the potatoes. We prefer it that way. A great meal to serve outdoors, and with lots of napkins, as you eat the shrimp and corn with your hands!

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Trina

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Reviewed: Apr. 20, 2009

Excellent! My sister-in=law does this every new year. I did as suggested and waited to put in corn with shrimp. 3 T of old bay was perfect!

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Ramona

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Reviewed: Feb. 24, 2009

This is a great SC recipe, a staple at our house! Couple of pointers -- add the corn just before the shrimp so it doesn't overcook. This is typically served on a picnic table covered with newspaper and eaten with your hands. When finished, roll up the mess and toss!

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Leslie

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Reviewed: Jan. 23, 2009

My husband really liked this recipe. It is kind of like gumbo. I used a few different items because of what was on hand. The and shrimp seasoning mix.....I used Old Bay. Instead of corn on the cob....I used whole kernal corn from a can. I also had to use previously frozen shrimp from the prepackaged stuff at the store. I don't eat seafood, but again, my husband thought it was great.

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aliann11

Cooking Level: Intermediate

Living In: Lawton, Oklahoma, USA

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Reviewed: Nov. 18, 2007

Instead of water we substituted cheap beer for that added taste! And Old Bay seasoning. Nice touch!

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LisaJ

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Reviewed: Jan. 15, 2007

Excellent! Even my picky husband liked it! I was trying pieces as it cooked (I have no patience) and wasn't sure how good it was going to be. But, in the end it was fantastic. The whole was better than the sum of the parts. We used corn off the cob, because that's what I had, which broke tradition, but turned out pretty nicely.

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Mellie B.

Cooking Level: Intermediate

Home Town: Germantown, Maryland, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jan. 4, 2007

I used about 3 quarts of water, 1/4 cup of Old Bay seasoning and 5-6 dashes of hot sauce. Then boiled the onion, potatoes, corn until done, then added shrimp and boiled for about 3 more minutes. Absolutely perfect!!!

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Dec. 15, 2005

This was a good recipe, but I should have read the other reviews and added the corn at the end. The corn in mine was overdone. Other than that it was very good. I put about 2 T Old Bay seasoning in - not the 3 oz that the recipe called for. That seemed like too much to me. I might add 3 T next time, but it was still good. Super easy!

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Aug. 28, 2005

We started cooking the potatoes first because we knew they would take more than ten minutes and then added the sausage. The shrimp and corn went in together along with the little neck clams we decided to include in this amazing dinner. We fed a crowd of thirteen people while on vacation last week and everyone raved about this great summer dish. A salad and a loaf of crusty bread rounded out this authentic southern meal. Give it a try, there's nothing not to like. Thanks so much Kim!!!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 9, 2004

I used this recipe and another for chicken bog for a catering for 100 and both were terrific! I used "Old Bay" (our regional favorite) for the seasoning and it could not have been better. Thanks Kim!

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