JesseEatzA classic, communal Louisiana-style feast featuring succulent shell-on shrimp, smoky andouille, and sweet corn, all infused with a bold, aromatic spice blend.
Fill a large stockpot with 4-5 quarts of water. Add the Cajun seasoning, Old Bay, bay leaves, and the juice from the halved lemons (throw the rinds in too). Bring to a rolling boil.
The water should be heavily seasoned—it should taste like the ocean but spicy.
Add the baby potatoes to the boiling water. Cook until they are just starting to become tender when pierced with a fork.
Add the sliced andouille sausage and the corn halves to the pot. Continue boiling until the corn is bright yellow and the sausage is heated through.
Gently stir in the shrimp. Boil just until they turn pink and opaque. Do not overcook or they will become difficult to peel.
Drain the entire pot through a large colander. Spread the ingredients out onto a newspaper-lined table or a large serving tray. Toss with melted butter and a final dusting of seasoning if desired.
Serve immediately while steaming hot with plenty of napkins.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.