Ingredients
1lemon,cut in half
1yellow onion,large, cut into 8 wedges
3bay leaves
8clovesgarlic,crushed
2tbspkosher salt
1tbspcoriander seeds
4tspyellow mustard seeds
2tspdill seeds
2tspwhole allspice
1tspblack peppercorns
1tspred pepper flakes,crushed
½tspCayenne pepper
1lbred potatoes,cut into quarters
4earscorn,cut into three inch sections
1¼lbshrimp,large, unpeeled
1lbandouille sausage,cooked, sliced
4cupsice cubes
3lemons,for granish
parsley,optional
hot sauce,optional
Preparation
Combine the first 12 ingredients in a large pot and add 8 cups of water.
Bring the ingredients to a boil.
Reduce heat to medium and simmer for 5 minutes.
Add the potatoes, and corn and simmer for another 10 minutes.
Move the vegetables to a pan and add in the shrimp and sausage to the pot until the shrimp are just cooked through for at least 3 minutes.
Turn off heat, add 4 cups ice cubes, and let the pot sit for 5 minutes.
Remove shrimp and sausage and combine with the corn and potatoes and onions on a baking sheet.
Serve with hot sauce on the side and halved lemons.
