When you’re cooking for a crowd, this is an easy – and fun – meal to do. We served this recently at our annual church campout and it was a hit. While folks were finishing up a corn hole tournament, this food was cooking away in a kettle.
We added homemade bread with peanut butter and jelly in case someone didn’t care for the menu. The adults loved it – and so did the kids. For this gang, everyone signed up for one or two items and brought it with them. Half an hour before we were ready to eat, we started adding ingredients to the boiling water.
You’ll need potatoes, shrimp, kielbasa sausage, corn, chicken stock, salt and Old Bay seasoning. Cook this over an outdoor fire or on top of a grill if you’d like.
Roll some plain white paper on your table, drain the liquid, and dump the rest of the food out onto the table.
We ended up using paper plates, but you can just eat right off the table if you’d like.
- 5 lb. potatoes, cut into pieces
- 2-quart chicken stock plus water to cover ingredients
- 4 lbs. shrimp (deveined)
- 4 lb. kielbasa sausage - cut into pieces
- 15 ears corn
- Old Bay seasoning
- Boil water
- Add potatoes and sausage and cook for 13 minutes
- Add corn and cook for 5 minutes
- Add shrimp and cook for 2-3 minutes
- Add salt and Old Bay seasoning to taste
- Drain liquid (save it for broth if you'd like)
- Put ingredients out onto a paper-covered table
- Serve with additional butter, salt, and pepper