Florida Gulf Coast Newspaper Shrimp Dinner - cooking recipe

Ingredients

1 1/2 lbs raw medium pink gulf shrimp (shell on)
1 1/2 - 2 lbs smoked sausage (Andouille also works well)
6 new potatoes
6 chicken drumsticks or 6 chicken thighs
3 ears fresh corn, broken in half
1 large white onion
1/4 cup Old Bay Seasoning (I use a local blend that can be replicated by mixing bay seasoning with some garlic powder. Adjust t)
1 large orange (sliced or quartered)
4 key limes (halved)
1 teaspoon red wine vinegar (this makes the shrimp easier to peel after cooking)

Preparation

You will also need: newspaper or brown grocery bag split open.
Fill a large stock pot 2/3 full of water.
Add the bay seasoning, the orange, vinegar, and the limes.
Bring to a rolling boil then add the potatoes, chicken, sausage, and the onion.
Let bring back to a rolling boil, add water as needed to keep the ingredients covered.
After boiling for 20 minutes, add the corn.
After letting the corn boil for 5 minutes add the shrimp.
Boil for another five minutes, or until the shrimp are thoroughly pink.
Remove from heat, and drain the water off with a strainer.
Spread the newspaper, or paper bags over the table and dump the drained food onto it.
The orange and the limes can be discarded.
Everyone helps themselves to the dinner.
I would recommend the following condiments:
cocktail sauce for the peel and eat shrimp.
sour cream for the potatoes.
mustard sauce for the sausage (I usually mix 1/3 yellow, 1/3 Dijon, and 1/3 coarse stone ground for mine).
You can have butter for the corn, but unlike traditional corn on the cob this corn will be very flavorful from the bay seasoning and the citrus, and I usually skip it.