Ingredients
4 c. tomato juice
4 bay leaves
2 lemons, halved and sliced
1 orange, halved and sliced
3/4 c. Old Bay Seasoning, plus more for garnish
1/4 c. kosher salt
2 lb. fingerling potatoes, halved lengthwise
6 ears corn, shucked and cut into 2-inch pieces
1 lb. smoked sausage, such as andouille or kielbasa, thinly sliced
4 lb. medium-size whole, head-on shrimp
2 Tbsp. finely chopped fresh flat-leaf parsley
Directions
Step 1: Combine tomato juice, bay leaves, lemons, orange, Old Bay, salt, potatoes, and 2 gallons water in a large pot with a perforated basket; bring to a boil. Cook until potatoes are almost tender, 5 to 7 minutes.
Step 2: Add corn and sausage. Cook until corn is tender, 4 to 6 minutes. Reduce to a simmer. Add shrimp and cook until bright pink and tails curl up, 3 to 5 minutes. Carefully lift basket from pot, being mindful that residual boiling water drips out.
Step 3: Transfer to a newspaper-lined table or a large serving platter. Sprinkle with parsley and additional Old Bay.
Serve and enjoy!