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1
Fill a huge stockpot, preferably fitted with a basket insert, with about 4 quarts of water.
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2
Keep in mind that when you add the solid ingredients the water level will rise, so don't fill the pot up more than halfway.
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3
Squeeze the lemons into the water, tossing in the halves too.
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4
Add the bay leaves, salt, seasoning, thyme, onions, chiles and garlic; bring the broth to a boil over medium-high heat and simmer for 10 minutes.
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5
You want a very aromatic broth with plenty of salt and spices.
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6
Taste it; don't be afraid to make it strong so some of the flavor can penetrate and get absorbed by the potatoes and other ingredients.
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7
Adjust seasoning with salt.
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8
Add the potatoes to the pot to give them a head start; simmer for 20 minutes.
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9
Now add the corn and sausage; cook another 5 minutes, making sure everything stays covered with the liquid.
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10
Add the clams and boil for 8 to 10 minutes until they open.
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11
Then toss in the shrimp and shut off the heat.
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12
Cover the pot and let the shrimp steep in the flavor for 15 minutes.
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13
Drain and spread the shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table.
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14
Serve with lemons and plenty of napkins.
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15
Reserve the broth to make Shrimp Cocktail Shots.
