Tender shrimp, sweet corn, potatoes, and smoky sausage cooked together with aromatic spices for a 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, cut into 3-4 pieces each
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
14 - Fresh parsley, chopped
15 - Lemon wedges
# How to Make It:
01 - Fill a large stockpot with 10 cups 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 vigorous boil over high heat.
02 - Add halved baby red potatoes to the boiling liquid. Reduce heat and simmer for 12 to 15 minutes, until potatoes are just tender.
03 - Incorporate corn pieces and sliced smoked sausage into the pot. Continue simmering for 5 to 7 minutes to infuse flavors.
04 - Add the shrimp to the pot and simmer for 2 to 3 minutes, until shrimp turn pink and opaque. Avoid overcooking to maintain tenderness.
05 - Drain the cooking liquid and transfer shrimp, sausage, corn, and potatoes to a large serving platter or spread on newspaper for a traditional presentation. Drizzle with melted butter, garnish with fresh parsley, and serve with lemon wedges.
