Instructions
Step 1: Fill a large pot with water and bring it to a boil. Add the potatoes and cook for 10–12 minutes until nearly tender.
Step 2: Add the corn pieces to the pot and cook for an additional 5 minutes.
Step 3: Carefully add the eggs and boil for 8–10 minutes. Remove the eggs and place them in ice water to cool.
Step 4: Add the shrimp to the boiling water and cook for 2–3 minutes until pink and opaque. Drain all ingredients and set aside.
Step 5: In a large skillet or saucepan, heat the butter and olive oil over medium heat.
Step 6: Add the garlic and cook for about 1 minute until fragrant.
Step 7: Stir in the Cajun seasoning, paprika, cayenne pepper, onion powder, garlic powder, thyme, oregano, lemon juice, salt, and black pepper.
Step 8: Add the sliced sausage and cook for 3–4 minutes until lightly browned.
Step 9: Add the cooked potatoes, corn, and shrimp to the skillet. Toss everything well to coat with the Cajun butter sauce.
Step 10: Peel the eggs and leave them whole or cut them in half.
Step 11: Transfer everything to serving bowls and garnish generously with chopped parsley.
Step 12: Serve hot with extra lemon wedges and additional Cajun seasoning if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keep seafood refrigerated promptly after serving and do not leave it at room temperature for more than 2 hours.
Reheat gently in a skillet over medium-low heat with a splash of water or melted butter to prevent the shrimp from drying out.
Avoid microwaving for extended periods, as seafood can become rubbery.
For best flavor and texture, consume within 1–2 days of preparation.
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