Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes. Drain off the water, and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and enjoy!
Autumn Chopped Salad
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination
Bon Appetit Y'all!!