LOW COUNTRY BOIL with cocktail sauce (Adapted from all recipes)

This recipe serves a lot of people!  Easily can be halved for a smaller crowd.
5 lbs of frozen Snow Crab legs (if desired)
3 lbs of large shrimp, unpeeled
3lbs of crawfish or conch (if desired)
3 lbs of andouille sausage, cut into 2-3 inch pieces and browned in a skillet
8 ears of corn, cut in half
5 lbs new potatoes, cut in half
2 boil-in-a-bags (Spicy optional) such as Zatarains
6 lemons (4 cut in half for the boil, 2 sliced into wedges for garnish)
1-2 light beers
Hot sauce to taste
Cocktail sauce and lemon butter for dipping

Add the boil bags, lemon halves, beer, and hot sauce to a large pot of water, filled to about half way, and bring to a boil.

Once boiling, add the sausage and potatoes and cook for roughly 10 minutes. Next, add the corn and crab and cook for another 5-7 minutes.

Finally, add the shrimp, crab legs (if using) and crawfish (if using), and cook for no more than 3-4 additional minutes.
Remove contents from the pot and lay out on a newspaper-covered picnic table. Serve with cocktail sauce and lemon butter.  Gorgeous AND delicious meal!!!

Cocktail Sauce
1 cup ketchup
1 cup Heinz chili sauce
1/3 cup prepared horseradish
Zest and juice of 1 lemon
1-1/2 tablespoons Worcestershire sauce
A few drops of hot sauce, such as Tabasco
1 teaspoon freshly ground black pepper

In a medium bowl combine the ketchup, chili sauce, horseradish, lemon zest and juice, Worcestershire sauce, hot sauce and pepper. Whisk together and let sit for at least an hour before serving.

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