Tender shrimp, smoky sausage, corn, and potatoes simmered with spices in one pot for a vibrant coastal meal.
# What You'll Need:
→ Seafood & Sausage
01 - 1 lb large raw shrimp, shell-on, deveined
02 - 12 oz smoked sausage (e.g., Andouille or kielbasa), sliced into 1-inch pieces
→ Vegetables
03 - 1 lb baby red potatoes, halved
04 - 4 ears fresh corn, each cut into 3 to 4 pieces
05 - 1 large yellow onion, quartered
06 - 4 cloves garlic, smashed
→ Spices & Flavorings
07 - 1 lemon, sliced
08 - 1/4 cup Old Bay seasoning (or Cajun seasoning), approximately 30 g
09 - 2 bay leaves
10 - 1 tsp black peppercorns
11 - 1/2 tsp crushed red pepper flakes (optional)
12 - 1 tbsp kosher salt
→ To Serve
13 - 4 tbsp unsalted butter, melted
14 - Fresh parsley, chopped
15 - Lemon wedges
# Directions:
01 - Fill a large stockpot with 10 cups water. Add Old Bay seasoning, kosher salt, bay leaves, black peppercorns, crushed red pepper flakes, quartered onion, smashed garlic cloves, and lemon slices. Bring to a vigorous boil over high heat.
02 - Add halved baby red potatoes to the boiling broth. Reduce heat to a gentle simmer and cook for 12 to 15 minutes, until potatoes are just tender when pierced with a fork.
03 - Incorporate corn pieces and sliced smoked sausage into the simmering pot. Continue cooking for 5 to 7 minutes to heat through.
04 - Add the shrimp to the pot and simmer for 2 to 3 minutes until shrimp turn pink and opaque. Avoid overcooking to maintain tender texture.
05 - Drain all solids using a colander, discarding the cooking liquid. Transfer shrimp, sausage, corn, and potatoes onto a large serving platter or traditional newspaper spread.
06 - Drizzle melted unsalted butter evenly over the seafood and vegetables. Garnish with chopped fresh parsley and serve with lemon wedges alongside.
