Tender shrimp, sausage, corn, and potatoes simmered together in flavorful spices for a vibrant coastal meal.
# What You Need:
→ Seafood & Sausage
01 - 1 lb large raw shrimp, shell-on, deveined
02 - 12 oz smoked sausage (Andouille or kielbasa), sliced into 1-inch pieces
→ Vegetables
03 - 1 lb baby red potatoes, halved
04 - 4 ears fresh corn, each cut into 3–4 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 (30 g) or Cajun seasoning
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 (60 g)
14 - Fresh parsley, chopped
15 - Lemon wedges
# Directions:
01 - Fill a large stockpot with 10 cups (2.5 L) of water. Add Old Bay seasoning, kosher salt, bay leaves, black peppercorns, crushed red pepper flakes, quartered onion, smashed garlic, and lemon slices. Bring to a boil over high heat.
02 - Add halved baby red potatoes to the boiling broth. Reduce heat to a simmer and cook for 12 to 15 minutes until potatoes are just tender.
03 - Stir in corn pieces and sliced smoked sausage. Continue simmering for 5 to 7 minutes to allow flavors to meld.
04 - Add the shrimp to the pot and simmer for 2 to 3 minutes until shrimp turn pink and opaque. Avoid overcooking to maintain texture.
05 - Drain the cooking liquid using a colander or slotted spoon. Transfer shrimp, sausage, corn, and potatoes to a large serving platter or newspaper for a classic presentation. Drizzle with melted butter, garnish with chopped parsley, and serve with lemon wedges.
