Prepared by Chef Andarrio Johnson, Cuzzos Cuisine Food Truck
4 pounds small red potatoes 5 quarts water 1/2 cup chicken bouillon 4 Tbsp Old Bay seasoning 2 pounds kielbasa or hot smoked link sausage, cut into 1-1/2 inch pieces 6 ears of corn, halved 4 pounds large, fresh shrimp (peeled & deveined optional)
Add potatoes to large pot, then add water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, return to a boil. Cook 10 minutes or until potatoes are tender. Add shrimp to stockpot; cook 3 or 4 minutes longer, or until shrimp turn pink.