Howard L. Puckett
8 servings (serving size: about 2 3/4 cups)

If you use frozen shrimp, be sure to thaw them before adding them to the other ingredients in the stockpot.

How to Make It

Bring first 10 ingredients to a boil in an 8-quart stockpot. Add red potatoes and sausage; cook for 12 minutes. Add corn, and cook for 4 minutes. Add shrimp, and cook for 2 minutes or until shrimp are done. Drain and discard bay leaves.

Ratings & Reviews

joanhaven's Review

June 21, 2013

Jerryandmissy's Review

September 12, 2010
Excellent and easy to make! Try it with the Tartar Sauce recipe from September 2006, its makes it even better!!

RobinVH's Review

February 01, 2009
This is one of my favorite recipes and a big hit with all my friends. It's become my signature recipe when we have people over for dinner. I increase the liquid/spice mixture by half and add Dungeness crab legs. Definitely 5 stars!!!