Instructions

• Cut 2 lemons into wedges; set half the wedges aside for serving.
• In a large pot or Dutch oven, combine 16 cups water, the reserved lemon wedges for cooking (from step 1), the peeled red onion cut into 4 wedges, 4 cloves minced garlic, and 1 tablespoon Old Bay seasoning. Stir and bring to a rolling boil over medium-high heat.
• Add the 1½ lb red baby potatoes (halved or quartered as noted) and 1 tablespoon salt. Return to a boil, then cook 10–12 minutes, until the potatoes are almost tender when pierced with a fork.
• Add the 4 ears corn (each cut into 4–5 pieces) and the 14–16 oz sliced smoked andouille sausage. Cook 4–5 minutes more, until the corn is heated through and the sausage is warmed.
• Remove the pot from the heat. Immediately add the 1½ lb raw large shrimp (peeled and deveined, tails left on) to the hot liquid and stir gently. Cook 1–2 minutes, just until the shrimp turn opaque. Do not overcook.
• Drain the mixture into a large colander, reserving ½ cup of the cooking liquid.
• Arrange the potatoes, corn, sausage, and shrimp on a large platter or sheet pan.
• Drizzle with the ¼ cup melted unsalted butter and, if desired, a few tablespoons of the reserved cooking liquid. Squeeze the remaining lemon wedges (from step 1) over the seafood and vegetables.
• Finish with ground black pepper to taste and sprinkle with the 2 tablespoons chopped parsley. Serve immediately.