Ingredients:

  • 1 pound (450 g) large shrimp, shell-on, deveined
  • 4 smoked Andouille sausages, sliced into 1-inch (2.5 cm) pieces
  • 1 pound (450 g) baby red potatoes, halved if large
  • 3 ears of fresh corn, cut into thirds
  • 1 medium onion, quartered
  • 4 cloves garlic, smashed
  • 1/4 cup (60 g) Cajun seasoning (store-bought or homemade)
  • 2 tablespoons (30 g) salt
  • 1 tablespoon (15 g) black peppercorns
  • 2 teaspoons (10 g) smoked paprika
  • 2 teaspoons (8 g) cayenne pepper (adjust to heat preference)
  • 2 bay leaves
  • 1 lemon, halved
  • 4 tablespoons (60 g) unsalted butter, melted
  • 1 tablespoon (15 ml) minced fresh parsley (optional)
  • Lemon wedges, for garnish

Instructions:

  1. Fill the large pot with water (about 6 quarts / 5.7 liters). Add the Cajun seasoning, salt, peppercorns, smoked paprika, cayenne, bay leaves, onion, garlic, and lemon halves. Bring the water to a rolling boil.
  2. Add the baby potatoes to the boiling water. Boil for 10-12 minutes or until just tender when pierced with a fork.
  3. Add Andouille sausage slices and corn pieces to the pot. Boil for an additional 5-7 minutes.
  4. Add shrimp to the pot and cook for 2-3 minutes or until shrimp turn pink and opaque. Do not overcook shrimp to prevent rubbery texture.
  5. Using a large strainer or slotted spoon, drain all ingredients. Transfer to a large serving platter or arrange on newspaper for a traditional spread.
  6. Drizzle melted butter over the boil. Sprinkle with fresh parsley and serve with lemon wedges on the side.