Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 4 ounces andouille sausage, sliced (115g)
  • 1 pound small red potatoes, quartered (450g)
  • 2 ears corn, each cut into 3 pieces
  • 1 cup fresh Florida orange juice (240 ml)
  • 2 cups water (480 ml)
  • 1 tablespoon Old Bay seasoning (14g)
  • 1 teaspoon smoked paprika (5g)
  • 1/2 teaspoon cayenne pepper (optional, for a bit of a kick!) (2.5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 pound large shrimp, peeled and deveined (450g)
  • 1/4 cup chopped fresh parsley, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Stir in sliced andouille sausage. Add quartered red potatoes.
  3. Pour in orange juice and water. Add Old Bay seasoning, smoked paprika, cayenne pepper (if using), and black pepper. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are almost tender.
  5. Add corn pieces and shrimp to the pot. Cover and cook for 3-5 minutes, or until shrimp are pink and cooked through and the corn is heated.
  6. Drain the boil, reserving some of the flavorful liquid if desired. Transfer everything to a large bowl or platter. Garnish with chopped fresh parsley, if using.