Small Batch Florida OJ Shrimp Boil - Florida Citrus

Ingredients

• 4 cups Florida Orange Juice
• 23 tablespoons Cajun seasoning, salt-free* (see notes)
• 1 tablespoon black pepper
• 24 cups (200 fl oz/6 liters) water
• 3 cups light or lager style beer (2 bottles), can substitute with water
• ½ cup kosher salt
• 5 cloves garlic, smashed
• 2 lemons, cut into wedges
• 2 large sweet onions, quartered
• 3 stalks celery, cut into 2-inch pieces
• 1 bundle fresh thyme
• ¼ cup hot sauce (to taste)
• 2-3 bay leaves
• 24 ounces baby potatoes (or red potatoes cut in half)
• 1 ½ pounds Andouille or smoked sausage, cut into 2-inch pieces
• 3 ears of corn, cut into 2-3-inch pieces
• 2 pounds extra-large or jumbo shrimp, deveined with shells removed
• 4 cloves garlic, minced
• 1 1/2 cups Florida Orange Juice
• 1/2-1 cup reserved liquid from seafood boil, divided and added slowly and as needed
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• ¾ cup unsalted butter, cold and cut into chunks
• 1-2 tablespoons hot sauce (to taste)
• 1-2 tablespoons Cajun seasoning blend (reserved)
• 3-5 teaspoons kosher salt (to taste, see notes*)
• 1/4 cup freshly chopped parsley
• 1 tablespoon fresh thyme leaves (optional)