Ingredients
Units
Scale
- 1 lb jumbo shrimp, peeled and deveined
- 12 ounces Andouille sausage, cooked and sliced
- 1 lb red potatoes, largely diced
- 2 ears fresh corn, shucked and cut in half
- 3 garlic cloves
- 1 bay leaf
- 1 onion, quartered
- 1 lemon, halved
- 1/2 cup creole seasoning
- 2 tablespoons unsalted butter
Instructions
- Add 4 quarts of water to a large pot. Squeeze the lemons over the water to add the juice and then add the juiced lemons themselves. Add the onion, garlic, bay leaf and creole seasoning.
- Bring the water to a boil. Once boiling, add the potatoes and cook for 5-7 minutes, until just tender. Add the corn and cook another 5 minutes.
- Add the shrimp and sausage, and cook for 2-3 minutes, until shrimp is just pink and opaque.
- Remove and discard the bay leaf and lemons. Remove contents of the pot to a large bowl/platter. Toss with butter, 1/4 cup of the broth from the pot, lemon wedges, and your favorite hot sauce!
- Prep Time: 5 mins
- Cook Time: 20 mins