(makes 4 servings)

• Water
• 1 (12-ounce) bottle of beer (optional)
• 2 ears of corn, shucked and each broken into 4 pieces
• 1 pound smoked sausage, cut crosswise into 2-inch pieces
• 8 small red potatoes, scrubbed
• 1 large onion, quartered
• 2 large lemons, quartered
• 1/4 cup salt
• 1 tablespoon cayenne pepper
• 1 tablespoon Zatarain’s Concentrated Shrimp & Crab Boil
• 2 bay leaves
• 5 pounds large head-on shrimp

Fill a large, heavy pot about three-quarters full with water and add the beer if using. Add the corn, sausage, potatoes, onion, lemons, salt, pepper, Zatarain's boil seasoning and bay leaves and bring the mixture to a boil. Cook until the potatoes are tender, about 10 minutes. With a large slotted spoon, remove the corn, potatoes and sausage and set aside. Add the shrimp and boil until they turn pink, about 3 minutes. Remove from the heat and let stand for 2 to 3 minutes in the seasoned water. Drain and serve immediately with the corn, potatoes and sausage. DIP FOR SEAFOOD

• 2 cups mayonnaise
• 1/2 cup ketchup
• 2 teaspoons prepared horseradish
• 2 teaspoons Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon hot sauce

Combine all of the ingredients in a mixing bowl and whisk well. Store in an airtight container in the refrigerator until ready to serve.