Recipe by Jeremiah Bacon of the Indigo Road Restaurant Group, Charleston, South Carolina
4 celery stalks, chopped into thirds
1 head garlic, halved crosswise
⅓ -½ cup Old Bay Seasoning
⅓ cup black peppercorns
3 tablespoons kosher salt
1 bay leaf
Juice of 1 lemon
1 pound young potatoes
4 ears corn, shucked and cut into thirds
4 shallots, peeled and halved lengthwise
1 pound sausage*
3 blue crabs
1½ pounds fresh local shrimp
*Jeremiah Bacon suggests a robustly flavored sausage like kielbasa or andouille in this recipe. Anything milder will get lost in the other flavors.
To a large stockpot filled with 1 gallon water, add celery, garlic, Old Bay, peppercorns, salt, bay leaf, and lemon juice. Bring to a simmer and let cook 5 minutes.
Add potatoes and cook for 2 minutes, then add corn, shallots, and sausage. Let simmer for 5 minutes. Add crab and cook 3 minutes. Add shrimp and cook until pink, about 2 to 3 minutes, depending on size.
Drain and serve with melted butter, cocktail sauce, sea salt, lemon wedges, and espelette or extra Old Bay.