Ingredients
- 1 yellow onion, quartered
- 1 head garlic, halved crosswise
- 2 ribs celery, cut crosswise into thirds
- 3 dried bay leaves
- 2 tablespoons old bay seasoning
- 2 teaspoons black peppercorns
- 2 teaspoons Kosher salt
- 1 pound small red potatoes (about 12)
- 12 ounces andouille sausage, cut into 2 inch pieces
- 3 ears corn, husked and cut into thirds
- 2 ½ pounds shell on large shrimp (16- to 20-count bag)
- 1 small lemon, sliced into rounds
- 4 tablespoons unsalted butter
- Cocktail sauce and lemon wedges, for serving
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