Ingredients:

  • 1 ½ lbs (680 g) large shrimp (16-20 count), peeled and deveined
  • 1 lb (450 g) Andouille sausage, sliced into 1-inch pieces
  • 4 ears corn on the cob, cut into thirds
  • 1 lb (450 g) baby potatoes or small new potatoes, halved or whole if small
  • 4 garlic cloves, smashed
  • 1 large lemon, sliced
  • 1 medium onion, quartered (optional)
  • 2 tbsp (30 g) paprika
  • 1 tbsp (15 g) Cajun or Creole seasoning
  • 1 tsp (5 g) cayenne pepper
  • 1 tsp (5 g) garlic powder
  • 1 tsp (5 g) onion powder
  • 1 tsp (5 g) dried thyme
  • 1 tsp (5 g) dried oregano
  • 1 tsp (5 g) black pepper
  • 1 tsp (5 g) salt
  • Chopped fresh parsley
  • Additional lemon wedges

Instructions:

  1. Combine all Cajun spices in a small bowl. Set aside.
  2. Fill the large stockpot with water to cover ingredients. Bring to a boil and add a pinch of salt.
  3. Add potatoes, corn, smashed garlic, and onion if using. Cook for 10-12 minutes until potatoes are tender.
  4. Include the sliced Andouille sausage and cook for an additional 5 minutes to warm through.
  5. Drain some of the cooking water if desired. Stir in Cajun seasoning for flavor infusion.
  6. Add the shrimp to the boiling mixture. Cook for 3-4 minutes until pink and opaque.
  7. Remove all ingredients from the pot using tongs or a slotted spoon. Spread on a platter or newspaper.
  8. Squeeze fresh lemon over and garnish with chopped parsley. Serve hot with lemon wedges and sides.