Servings and Ingredients
|4 qt. water (16 cups)|
|½ c. cajun seasoning (plus more for garnish, if desired)|
|6 sprigs fresh thyme, chopped (plus more for garnish, if desired)|
|8-10 red potatoes, halved (or quartered if large)|
|1 large white onion, quartered|
|5 cloves garlic, peeled and smashed|
|6-8 ears corn, shucked and halved crosswise|
|2 Andouille sausage, cut into 1" pieces|
|2 large lemons, halved or quartered (plus more for garnish, if desired)|
|3 unpeeled raw jumbo shrimp (21 to 25 ct.)|
- Bring water and Cajun seasoning to a boil in a large stock pot over high heat. Add thyme, potatoes, onion and garlic and cook until potatoes begin to soften, 8-10 minutes.
- Add corn, sausage and lemons. Cook 5 minutes more.
- Add shrimp and continue cooking until they turn pink and opaque, 4 minutes. Drain cooking liquid, reserving 1-2 cups.
- To serve, plate potato, sausage and shrimp mixture on a large serving platter or arrange on a table covered with food-safe paper. Garnish boil with thyme, sprinkled Cajun seasoning and lemon slices and pour reserved cooking liquid over top.