Low Country Boil

 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.