A coastal meal blending shrimp, sausage, corn, and potatoes simmered with spices in one pot.
# 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 3–4 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), 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
# How to Make It:
01 - Fill a large stockpot with 10 cups of water and add Old Bay seasoning, kosher salt, bay leaves, black peppercorns, crushed red pepper flakes, quartered onion, smashed garlic, and lemon slices. Bring to a rolling 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 - Add corn pieces and sliced smoked sausage to the pot. Continue simmering for 5 to 7 minutes to infuse flavors and heat through.
04 - Stir in the shrimp and simmer for 2 to 3 minutes until shrimp turn pink and opaque. Avoid overcooking to maintain tenderness.
05 - Drain the cooking liquid, reserving the solids. Transfer shrimp, sausage, corn, and potatoes to a serving platter or spread on newspaper for a traditional presentation. Drizzle with melted butter, garnish with chopped parsley, and accompany with fresh lemon wedges.
