One Pot Shrimp Boil with Southern Creole Sauce


1 lb jumbo shrimp, peeled and deveined
12 ounces Andouille sausage, cooked and sliced
1 lb red potatoes, largely diced
2 ears fresh corn, shucked and cut in half
3 garlic cloves
1 bay leaf
1 onion, quartered
1 lemon, halved
1/2 cup creole seasoning
2 tablespoons unsalted butter
salt & black pepper, to taste
3 tablespoons S&F Southern Creole Sauce


  1. Add 4 quarts of water to a large pot. Squeeze the lemons over the water to add the juice and then add the juiced lemons themselves. Add the onion, garlic, bay leaf and creole seasoning.
  2. Bring the water to a boil. Once boiling, add the potatoes and cook for 5-7 minutes, until just tender. Add the corn and cook another 5 minutes.
  3. Add the shrimp and sausage, and cook for 2-3 minutes, until shrimp is just pink and opaque.
  4. Remove and discard the bay leaf and lemons. Remove contents of the pot to a large bowl/platter. Toss with butter, 1/4 cup of the broth from the pot, lemon wedges, and your favorite hot sauce!
  5. Garnish each plate with one tablespoon of S&F Southern Creole Sauce.