Prepare all of your ingredients — That includes mincing the garlic, chopping up the onions, cleaning the shrimp, chopping the potatoes, chopping the sausages into 1-inch pieces, and making the shrimp seasoning.

Par-cook the vegetables — Next, grab a deep pot and fill it ¾ of the way with water. Add 1 tablespoon of old bay seasoning (or homemade shrimp seasoning) to the water and cook the corn and potatoes for 10 — 12 minutes. Drain the potatoes and corn. You can reserve the 1 ½ cups of that broth if you do not have chicken stock on hand.

Pan-sear the sausage — Use the same pot to pan sear the sausage with some oil for a minute or two on each side. Then set those aside for now.

Make the shrimp boil sauce — Add the butter to the same pot over medium heat and let it melt. Then add the minced garlic and chopped onions and cook until the onions are translucent and the garlic is fragrant.

Then add 3 tablespoons of shrimp seasoning and 1 tablespoon of old bay to the skillet. Mix well and cook for another minute or two.

Pour the chicken broth (or the reserved broth from earlier) into the skillet and mix. Bring this to a simmer.

Cook the shrimp — Next, add the shrimp to the sauce and cook for 2 minutes.

Add the sausage, potatoes, and corn — Immediately, add the par-cooked potatoes, corn, and cooked sausage to the skillet and coat with the sauce. Let this cook for 4 minutes so everything comes together nicely.

Serve as desired. You can serve it with some crusty sourdough bread, or with these yummy ramen noodles.