Bring water to a boil in a covered pot with large strainer basket (ll pot 2/3 full)
Add garlic, Zatarain’s spice bags, Zatarain’s oil and salt - boil for 15 minutes
Add potatoes - boil for 7 - 8 minutes
Add corn - boil for 5 minutes (if corn is frozen you may need to turn up the heat to get the water boiling again)
Add kielbasa - boil 8 minutes
Squeeze lemons into pot and then throw them in along with the onions - boil 3 - 4 minutes
Add Shrimp - boil for about 5 minutes or just until shrimp turns pink --don’t overcook.
If you don’t want to eat right away, turn off heat, pour a bag of ice into the pot and let sit 15 minutes,
drain and pour onto table covered in freezer paper.
OR
Turn off heat lift basket out of pot, allow to drain and then immediately pour onto your table covered with freezer paper (shiny side up).
Sprinkle sliced baguette down the table. Serve with squeezable butter, mustard and cocktail sauce--squeezed directly on the table. Encourage guests to squeeze cloves of garlic onto corn and potatoes.