Ricks Louisiana Shrimp Boil

This is great for weekend get-togethers, camping trips or a good family sit down dinner. This is usually done in a large pot (60 to 80 quarts) with a propane burner. But not to worry any large pot over the stove will be just fine.
So grab a cold beer and lets get started. Feeds 4-6

 Ingredients:

• 3 gallons water
• Salt to taste (around 3 ounces)
• 4 lemons
• Zatarain's seafood boil (1 package)
• 20 small red potatoes
• 12 frozen corn (1/2 ear)
• 2 pounds andouille sausage or any beef sausage (cut in 3/4 inch pieces)
• 3 pounds shrimp, 26-30 count washed with heads on or off

Preparation:
Bring water to a rapid boil and add lemons (quartered), zatariain's seafood boil and if you like it real spicy add a tablespoon of cayenne pepper. Boil for 15 minutes to create a rich seafood stock. Add potatoes and sausage and boil for 10 minutes or until potatoes start to soften. Add corn and cook for 5 minutes. Finally add shrimp to boiling water and turn off burner. Put lid on pot and let stand for 15 to 20 minutes.Strain water out of pot and you are ready to go. Grab some seafood dipping sauce and spread out the newspapers. Enjoy!