|Kosher salt||1 Tablespoon|
|Crushed red pepper||1 Tablespoon|
|Ground cumin||1 Tablespoon|
|Dried thyme||2 Teaspoon|
|Coarsely ground black pepper||2 Teaspoon|
|Garlic||8 Clove (40 gm), peeled and mashed|
|Beer||24 Ounce (2 Cans, 12 Ounce Each)|
|Onion||1 Medium, cut into 8 wedges|
|Small red potatoes||2 Pound, quartered|
|Low fat smoked sausage/Low-fat kielbasa (such as hillshire farms)||1 Pound, cut into 1/2-inch-thick slices|
|Ears of corn||4 , halved crosswise (Shucked Corn)|
|Large shrimp||2 Pound, unpeeled|
Bring first 10 ingredients to a boil in an 8-quart stockpot.
Add potatoes and sausage; cook 12 minutes.
Add corn; cook 4 minutes.
Add shrimp; cook 2 minutes or until shrimp are done.
Drain and discard bay leaves.