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10 – 12 med new or red potatoes

2 large sweet onions, quartered

2 lbs smoked kielbasa, sliced in thick pieces

3 oz box shrimp/crab boil seasoning pouch

8 – 10 ears fresh corn on the cob, halved

2 – 16 oz bags frozen raw, unpeeled shrimp 16 oz sour cream

(Cocktail sauce, butter)

2 – 8.5 oz boxes cornbread mix

4 eggs

(½ c oil, ⅔ c milk, butter)


Allow shrimp to completely thaw. Place potatoes, onion and kielbasa in large pot with enough water to cover, with 2” extra water above. Add shrimp/crab boil pouch. Bring to boil. Reduce to med for 10 min. Add corn. Simmer 10 min. Add shrimp for 5 min. Drain all in colander; serve all on large platter. Peel shrimp; eat with cocktail sauce. Eat potatoes with sour cream & butter.

Combine cornbread mix with eggs, oil & milk. Bake as directed. Serve with butter, if desired.


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