In an extra large stockpot, pour enough water that will cover all the ingredients.
1 lemon, cut into quarters
½ cup s.a.l.t. sisters Savannah Seafood Rub & Seasoning3 tablespoons Tuscan Farmhouse Blend
6 slices of bacon or ½ cup bacon fat (you could also use ham hocks but you need fat)
Now, I know that seems like a lot of seasoning. But in the south they say you’ve got to have dirty water to have a good shrimp boil. Add all of the above ingredients to the pot and bring the water to a boil.
12 baby red potatoes
1 medium-size white onion, quartered
1-1 lb. bag baby carrots
Add the potatoes, onions and carrots. Reduce the heat and simmer for 15 minutes or until the potatoes and carrots are almost fork tender.
1 ½ lb. smoked sausage, cut into-inch pieces
Add the smoked sausage. Cook about 5 minutes more.
4-6 ears corn, shucked and silk removed cut into 11/2 inch sections
Add the corn and cook an additional 5-7 minutes.
1-2 pounds any size raw shrimp, in the shell
Lastly, add the shrimp and cook about 3 minutes or until the shrimp turn pink. Check the potatoes and carrots to make sure they are done. Drain the liquid into the sink and pour the boil onto a big serving platter or bowl. Sprinkle with extra Savannah Low Country Boil Seasoning.