Ingredients:

  • 4 Tbsp unsalted butter, divided
  • 1 Tbsp olive oil
  • 8 oz Andouille sausage (or Chorizo), sliced into ½-inch rounds
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 4 cloves garlic, minced
  • 1 Tbsp Old Bay Seasoning
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper (or to taste)
  • 1 cup chicken or vegetable broth (low sodium preferred)
  • 1 lb small Yukon Gold potatoes, quartered
  • 2 ears corn, kernels removed, OR 1 cup frozen corn
  • 1 medium lemon, juiced
  • 5 lbs large shrimp (31/40 count), peeled and deveined
  • 1 tsp fresh thyme leaves
  • 1/4 cup fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. Prep the vegetables and sausage: Quarter the potatoes; dice the onion and pepper; mince the garlic. Slice the sausage.
  2. Sear the sausage: Heat 2 Tbsp butter and olive oil in a large (12-inch) heavy-bottomed skillet over medium-high heat. Add sausage and cook until browned and slightly crisp (about 4 minutes). Remove sausage with a slotted spoon and set aside, leaving drippings in the pan.
  3. Sauté aromatics: Reduce heat to medium. Add the remaining 2 Tbsp butter. Sauté onions and peppers until softened (about 5 minutes). Add garlic, Old Bay, smoked paprika, and cayenne. Cook for 1 minute until fragrant.
  4. Simmer the potatoes: Pour in the broth. Add the quartered potatoes and fresh thyme. Bring to a gentle simmer, cover, and cook for 8–10 minutes, or until potatoes are nearly fork-tender.
  5. Add final ingredients: Stir in the corn kernels and the reserved sausage. Cook uncovered for 2 minutes.
  6. Cook the shrimp: Arrange the raw shrimp evenly over the vegetable mixture. Drizzle with lemon juice. Cover the skillet tightly and steam for 3–4 minutes, or until the shrimp are pink and opaque.
  7. Finish and serve: Remove from heat immediately. Taste and adjust seasoning if necessary. Garnish generously with fresh parsley. Serve directly from the skillet with lemon wedges on the side.