Servings/Yield:  4 servings


1 3 oz bag shrimp-boil spices (3-4 people)


2 tablespoons salt (3-4 people)

½ ring light Kielbasa (per person)

2 ears corn-on-the-cob (per person)

1 handful pea pods (per person)

½ lb. unshelled uncooked shrimp (per person)

1 chunk French bread (per person)

1 stick butter or margarine, softened

4 sm dishes cocktail sauce


Cover the table with multiple thicknesses of newspaper, with extra newspapers at the center. (Optional: cover newspapers with waxed paper and tape down to edge of table).

In an enormous cook pot--or two large ones--bring half a potful of water to the boil. Add the shrimp-boil spices and salt and boil for 5 minutes--or longer if you want to make the house fragrant. Cut the Kielbasa into chunks; cut the ears of corn on the cob in half--four pieces per person.

Add the Kielbasa pieces to the boiling water. (If using more than one pot, put some of each ingredient in each pot). Boil for 20 minutes.

Warm the French bread, if you like, in a 350° oven for 5 minutes.

Add the corn to the cook pot. Boil for four minutes, then add the pea pods. As soon as the pea pods are in the pot, add the shrimp. Cook for three minutes, or until all shrimp have turned pink.

Drain the meats and vegetables in a large colander (in more than one batch), remove the spice bags and dump the food into a heap in the middle of the table.

Put some French bread and 1 stick of butter at each corner of the table, along with a dish of cocktail sauce if you like.

Eat with gusto. Clean up by rolling up the newspapers.

© Barbara Deitch 2020