Step 1

Cut 1 medium lemon into 6 wedges and remove any seeds. Halve 8 ounces red potatoes (quarter lengthwise if large), then cut crosswise into 1/2-inch-thick pieces. Cut 1/2 package andouille or kielbasa sausage crosswise into 1/2-inch-thick rounds. Dice 1/2 medium yellow onion (about 3/4 cup). Mince 2 garlic cloves.

Step 2

Melt 1 tablespoon of the unsalted butter in a large cast iron or high-sided skillet over medium heat. Add the onion and sausage and cook, stirring occasionally, until the onion is tender and starting to brown, about 5 minutes. Sprinkle in the garlic and 2 teaspoons Old Bay, and cook until fragrant, about 30 seconds.

Step 3

Add the potatoes, 2 of the lemon wedges, and 1 1/2 cups low-sodium chicken broth. Bring to a full simmer. Cover and cook, reducing the heat as needed and stirring occasionally, until the potatoes are knife tender, about 10 minutes. Meanwhile, if using fresh corn, shuck and cut the kernels off 1 to 2 ears of corn until you have about 1 cup. Pat 1 pound raw large peeled and deveined shrimp dry with paper towels.

Step 4

Increase the heat to medium-high. Add the shrimp and cook uncovered, stirring frequently, until almost cooked through, 3 to 4 minutes. Add the corn and cook until the shrimp are just cooked through, about 1 minute more. Turn off the heat. Add the remaining 1 tablespoon unsalted butter and stir until melted.

Step 5

Remove and discard the cooked lemon wedges. Garnish with coarsely chopped fresh parsley leaves if desired. Serve with the remaining lemon wedges, hot sauce, and crusty bread for dipping into the sauce.