Reviewed: May 2, 2012

i love this i live in alberta canada and wanted to serve something i havent seen before ....this is a big hit at my household i usually add an onion to mine at the same time i add the sausage just adds a little something extra and i dont use smoked sausage i just use regular old mild sausage ...its fantastic mmmm will make again and again :) thanx for the great recipe

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Reviewer:

amanda

Reviewed: Apr. 28, 2012

The kids always love this one! I start with the potatoes and corn, then add the sausage for 5 minutes. I turn off the stove, add the shrimp for a few minutes as they cook pretty quickly. I serve it in bowl, crusty sourdough bread and old bay, sour cream and cocktail sauce on the side. Use the bread to soak up the broth - so good! Enjoy!

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Reviewer:

hs in so cal

Cooking Level: Expert

Reviewed: Mar. 22, 2012

I've been making this for yrs. I lay out a ton of newspaper on table & just pour it all down middle of the table. Use your hands to eat! Or place toothpicks out for ppl. Along with some spray butter, salt & pepper. People are always impressed with presentation

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Reviewer:

Raven

Reviewed: Mar. 18, 2012

This recipe is the perfect camping recipe; even when we do it at home, my kids love it. Throwing it all out on the table is just kind of an added bonus. They love all the food included, they're totally okay with the spicy version, and I'm totally okay with the ease of it. Where we live, shrimp is not the cheapest thing but other than planning budgetwise, I make this whenever I can.

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Reviewer:

pandaface

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Feb. 27, 2012

We really enjoyed this. I scaled it down to four servings and added some crab legs and it was amazing and in fact, we each ate two servings. Added some beer and some bay leaves as suggested, otherwise made exactly as directed and served with butter for dipping. I also served with some wonderful crusty bread and we completely forgot about the bread until we were already stuffed to the gills--it is unnecessary! Thanks for the great and unique (to the Pac NW at least) recipe.

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Reviewer:

ELLENEJ22

Reviewed: Jan. 10, 2012

I had never heard of this until I moved to Charleston and a friend in Moncks Corner made it for me during a summer cookout. I would prefer more seasoning, but it's the easiest most unique yummy meals I have ever eaten! It is most certainly a dish that I am going to carry with us when my husband and I move on to our next base and share it with new friends!

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Reviewer:

erinrhare

Reviewed: Jan. 8, 2012

Made this just like it said and it was amazing!

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Reviewer:

Tanda

Reviewed: Dec. 29, 2011

We all LOVE this! Made it for my neice's rehearsal dinner/picnic and it was a big hit. The seafood and sausage will disappear long before the potatoes and corn when other side dishes are offered, so if there are a few other potato/pasta/veggie offerings it would be best to cut the potatoes and corn by 1/3 to 1/2 to avoid lots of leftovers. Also, this allows more space for some crab legs, which make a deicious addition. Note to self: use smoked beef sausage and replace part of the water with 2 beers.

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