One Pot Shrimp Boil with Southern Creole Sauce - Schlotterbeck & Foss

Ingredients

• 1 lb jumbo shrimp, peeled and deveined
• 12 ounces Andouille sausage, cooked and sliced
• 1 lb red potatoes, largely diced
• 2 ears fresh corn, shucked and cut in half
• 3 garlic cloves
• 1 bay leaf
• 1 onion, quartered
• 1 lemon, halved
• 1/2 cup creole seasoning
• 2 tablespoons unsalted butter
• salt & black pepper, to taste
• 3 tablespoons S&F Southern Creole Sauce