• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Clean and remove any imperfections from 3 pounds small red potatoes. If some potatoes are overly large, go ahead and cut them in half.
• Slice 1 1/2 pounds beef kielbasa into 1″ pieces.
• If you are using fresh corn, husk, silk, and halve 4 whole ears of corn. Wash them off and place in a bowl.

Make the Seafood Seasoning Mix

• To make Seafood Seasoning Mix, in a small bowl combine 1 tablespoon celery seed, 1 tablespoon sea saltt, 2 teaspoons freshly ground peppercorn melange, 2 teaspoons paprika, 2 teaspoons lemon pepper, 1 teaspoon ground allspice, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon oregano.
• Whisk together and place in an airtight jar. Shake to mix thoroughly. Keep sealed until ready to use. This will make 5 tablespoons.

Start the Shrimp Boil

• In large stockpot, bring 6-10 quarts of water to a roiling boil. Add potatoes, kielbasa, and 5 tablespoons seafood seasoning. Cover and bring to a boil. Once boiling, cook for five minutes.
Depending on the size of your stockpot, you will want to heat enough water to cover the ingredients.
• Add corn and 1 cup large green olives. Return to a boil and cook for another 10 minutes. Stir in 6 pounds extra-large shrimp and 1/4 cup coarsely chopped fresh parsley (or 2 tablespoons dried parsley). Once the pot returns to a boil, cook for an additional 2 minutes until shrimp turns pink.
Always allow your water to return to a boil before you start timing. This may take 1-2 extra minutes.
• Remove insert or transfer vegetables and meat with a strainer to a large serving bowl or platter. Or dump out on a table lined with newspaper, freezer paper, or heavy brown paper roll. Sprinkle with additional seasoning and fresh parsley if desired. Serves 6-8.