Frogmore Stew

I've had something like this at a Fireman's Auxiliary dinner. It's a pretty forgiving dish. I've tweaked it to how i like to make it. You'll find so may different variations out there, so take it in stride and throw what you like in it.
A GREAT summer evening meal when you just don't want to pack it all up and call it a day.

Frogmore Stew

3 quarts of water (give or take... it's just for boiling)
1 lemon halved (sometimes i use more)
1 medium onion, halved (sometimes i use pearl onions. DarRell loves those in this recipe)
2 cloves of garlic, smashed (i usually use more... up to a bulb and end up throwing each peeled clove whole in the pot. We are garlic lovers)
salt to taste
1 3oz pkg dry crab boil (or 1/2 cup Old Bay seasoning)
2 large cans of new potatoes
1 pkg of smoked sausage, cut into bite sized pieces (sometimes i add more because this is my favorite part of the meal)
4 ears of corn, chucked and broken in half
1 lb chicken, cut into bite sized pieces
1 1/2 lb unpeeled lrg shrimp
1/2 cup butter melted
1 dash hot pepper sauce (i.e. Tabasco or Louisiana hot sauce)

Bring water to a boil in a large pot. Squeeze the juice from a lemon int the water, and throw in the halves. Add onion, garlic, salt and crab boil/old bay seasoning. Reduce heat to medium/low and simmer for 10 minutes.

Add the potatoes, chicken and sausage, and return to a boil. Simmer covered for 20 minutes. Add the corn to the pot and cover, cooking 10 more minutes. Remove from heat, stir in shrimp and cover for 5 minutes. Drain off liquid before serving.

Mound on a paper covered table and sprinkle with additional Old Bay Seasoning if desired.

Stir together the melted butter and hot sauce and serve as a dipping sauce.