Beaufort Stew

2 lbs. sausage (hot smoked, kielbasa, etc.) cut into 2-inch pieces
12 med. onions, peeled and quartered
12 ears corn, shucked and halved
4 lbs. shrimp
2 lemons, halved
4 bay leaves
Sea salt to taste

In a very big stockpot, add a large amount of water (enough that will eventually cover all ingredients). Add sausage, bay leaves, salt, and lemons and boil, uncovered for 15 minutes. Add onions and cook 10-15 minutes. Add shrimp at the last minute, and cook for 4 minutes. Serve immediately with fresh hot peppers, pickled vegetables and hot cornbread for soppin’. Serves 8.