The origins of this "stew" are from a little coastal town in South Carolina called, "Frogmore", appropriately enough. The best way to eat is is to place the pot in the center of a picnic table and ladle it into bowls. Is great with white rice or corn bread.
Ingredients:

3 teaspoons Old Bay Seasoning
3 teaspoons Salt
1 ½ gallons Water
2 pounds Keilbasa or smoked sausage
12 inch Ears shucked corn broken into 3 - 4 pieces
4 pounds Shrimp in shells

Procedure:

Step 1 In a large stock pot, add the seasonings to the water and bring to a boil. Add sausage and boil, uncovered, five minutes. Add corn and count five minutes (begin counting immediately, don't wait until water is boiling). Add shrimp and count three minutes. Drain immediately.