Shrimp Boil

Rinse the shrimp under cold water to remove any lingering fishy flavor, then set aside. For the best texture, use fresh (or fully thawed) raw shrimp, never precooked.

Cut the baby potatoes into halves.

Cut the corn on the cob into 2-inch pieces and slice the smoked sausage into pieces.

Fill a large stockpot halfway with water and bring it to a rolling boil over high heat.

Stir the Old Bay seasoning into the boiling water.

Add the potatoes and corn, cover the pot, and boil for 8 to 10 minutes, until the potatoes are fork-tender.

Meanwhile, make the Cajun butter by combining the melted butter with the Cajun seasoning.

Stir the Cajun butter well to blend and set it aside.

Add the shrimp and smoked sausage to the stockpot and boil for about 1 minute, just until the shrimp turn orange-pink. Don't overcook, or the shrimp turn rubbery.

Remove the pot from the heat and carefully drain everything through a colander, working in two batches if needed.

Heat a skillet over high heat, add the drained ingredients, pour in the Cajun butter sauce, and stir to coat everything well.

Transfer the shrimp boil to a sheet pan or serving platter, garnish with chopped parsley, and serve immediately. Make extra Cajun butter for drizzling or dipping if you like.