This classic shrimp boil is a wonderful, easy, I-can-do recipe at the campsite!
It calls for a 12 qt stock pot with I have in my camper (after all I'm from Louisiana and when camping we do gumbo's, stews, red beans, and chili's usually for a crowd),
I also use my induction cooktop to cook this outside, so need to pack around a cooker unless you do so anyway!

Anyway, here's the recipe:

Yield: Makes 8 servings (or 4 Cajuns)
Cook time:40 Minutes

Ingredients:

1 (12-ounce) bottle beer (ok, I have a preference here too...Budweiser )
1 (1.5-ounce) bag seafood boil seasoning (Zatarain's if possible)
1 tablespoon salt
1/2 teaspoon cayenne pepper (optional)
3 bay leaves
2 onions, quartered
2 garlic bulbs, halved
2 lemons, halved
8 small red potatoes
4 ears fresh corn, husks removed and halved (I also use frozen corn!)
1 pound smoked sausage, cut into 2-3-inch diagonal slices
2 pounds large shrimp (or if you wish to skip the sausage make it 3 lbs of shrimp)

Preparation:

1. Bring 4 quarts water and first 8 ingredients to a boil in a 12-quart stockpot. Add potatoes; simmer 15 minutes. Add corn and sausage; simmer 8 minutes. Add shrimp, cover, and turn off heat. Let shrimp sit 10 to 15 minutes to absorb flavor.
2. Drain liquid, and spread shrimp boil out on a newspaper-covered table.
3. Serve with french bread, lemon wedges, melted butter, and Tony Chachere's Creole seasoning.

And as any good Louisianan would say and of course, Steve...
"Laissez les bons temps rouler"