Dirty Down-Home Cajun Shrimp Boil - cooking recipe

Ingredients

6 quarts water
3 cups beer
4 tablespoons whole black peppercorns
4 tablespoons dried parsley
1/4 cup yellow mustard seeds
2 tablespoons celery seeds
15 bay leaves
1/4 cup cayenne
5 tablespoons coriander seeds
3 tablespoons dill seeds
2 tablespoons whole cloves
1 tablespoon ground allspice
1 tablespoon crushed red pepper flakes
5 tablespoons Worcestershire sauce
5 teaspoons Tabasco sauce
2/3 cup seasoning salt
1/3 cup salt
6 large garlic cloves, smashed
3 lemons, quartered
2 large jalapeno peppers, quartered
2 large onions, quartered
18 new potatoes (or 6 medium potatoes, cut into thirds)
6 ears fresh corn, shucked and broken in half
3 lbs large shrimp, in shell
Dipping sauce
3 tablespoons ketchup
1 tablespoon mayonnaise
2 teaspoons prepared horseradish
2 teaspoons chili sauce (Heinz)
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 teaspoon brown mustard
1 teaspoon lemon juice

Preparation

To make dipping sauce: mix all ingredients together in a bowl; chill until ready to use.
To boil the shrimp: Bring water and beer to a boil in a very large, heavy pot.
While the mixture is heating, add in the next 19 ingredients.
Boil rapidly for 15 minutes.
Add in the potatoes; boil for 5 minutes.
Add in the corn; boil for 10 minutes.
Add in the shrimp and immediately turn off the heat.
Let pot stand, covered, for about 3-5 minutes or until the shrimp are just cooked.
Pour the contents of the pot into a huge colander (or two colanders).
Let the liquid drain away; remove lemons and reserve.
Pour the contents of the colander out onto serving platters.
Squeeze reserved lemons over all (if desired).
Serve hot with dipping sauce.