Yield: Serves 4–6 | Prep Time: 5 minutes | Cook Time: 15 minutes
You don’t always need a ton of sauces or condiments to make an appealing recipe. Sometimes when you go back to the basics, like we have with this Louisiana staple, you can get a dish everyone will appreciate while sticking to a clean-eating diet, devoid of unnecessary sauces and added preservatives.
INGREDIENTS
1 pound small potatoes, halved and whole (I used red and Yukon Gold)
1 lemon, sliced
¼ cup Old Bay seasoning
1 pound andouille sausage, cut into 2-inch pieces
4 ears fresh corn, cut into thirds
2 pounds fresh shrimp with shells on
Cocktail sauce, for serving
Melted unsalted butter, for serving
DIRECTIONS
1. Quarter the potatoes and add to a very large pot with at least 6 cups water. Bring to a boil over high heat. Boil for 5 minutes. Add the lemon, Old Bay seasoning, sausage, and corn. Continue to boil until the potatoes are tender and the corn is cooked. Add the shrimp and cook just until the shrimp turn pink.
2. Remove from the heat and carefully drain. Remove the lemon and return everything else to the pot.
3. Serve with cocktail sauce and melted butter, if desired.