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Ingredients
  • 3 (3-ounce) Louisiana or Zatarain’s brand seafood-boil seasoning pouches
  • ¼ cup cayenne-pepper powder
  • 1½ cups kosher salt (or ⅔ cup fine sea salt)
  • 2 yellow onions, peeled and halved through root
  • 3 celery ribs, cut into 3-inch pieces
  • 2 lemons, quartered
  • 4 heads garlic
  • 6 ears corn, shucked and cut into 3-inch pieces
  • 2½ pounds small (2-inch) red potatoes
  • 2 12-ounce kielbasi, cut into 3-inch pieces
  • 6 pounds shrimp, preferably with shells on
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