Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 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.) |
Directions
- 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.