2 lb. hot smoked link sausage, cut into 1½-inch pieces
6 ears fresh corn, halved
4 lb. unpeeled, large raw shrimp (16/20 count)
Old Bay seasoning
Bring 5 quarts water, ¼ cup Old Bay seasoning, and bay leaves to a rolling boil in a large Dutch oven. Add potatoes; return to a boil, and cook, uncovered, 10 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
Add shrimp to Dutch oven; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce.
Recipe by How to Decorate at https://www.ballarddesigns.com/howtodecorate/2012/05/frogmore-stew/