A vibrant one-pot dish with shrimp, smoked sausage, corn, and potatoes simmered with spices.
# What You'll 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 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
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 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 broth. Reduce heat to a steady 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 allowing flavors to meld.
04 - Add the large shrimp to the pot. Simmer for 2 to 3 minutes until shrimp turn pink and opaque, careful not to overcook.
05 - Drain the cooking liquid, reserving the solids. Transfer shrimp, sausage, corn, and potatoes to a large serving platter or spread on newspaper for a traditional presentation. Drizzle with melted butter, sprinkle with chopped parsley, and provide lemon wedges alongside.
