• Wash and dry produce. • Reserve 2 tsp Old Bay Seasoning (4 tsp for 4 servings) in a large microwave-safe bowl (you’ll use the rest in the next step). Peel and smash garlic; mince one clove (two cloves for 4). Halve, peel, and slice shallot into ½-inch-thick wedges. Dice potatoes into 1-inch pieces. Cut corn crosswise into 2-inch-thick rounds. Quarter lemon. • Rinse shrimp* under cold water; pat dry with paper towels. Season all over with salt and pepper.

• Remove sausage from casing if necessary; discard casing. • Heat a drizzle of oil in a large pot over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and almost cooked through, 3-5 minutes. Transfer to a plate (it’ll finish cooking in the next step). • Add smashed garlic and shallot to pot; cook, stirring, until fragrant, 30 seconds. • Stir in potatoes, corn, and remaining Old Bay Seasoning. Add 4 ½ cups water (9 cups for 4 servings), stock concentrates, half the lemon wedges, and 1 ½ tsp sugar (3 tsp for 4). Cover pot and bring to a boil. Cook until potatoes are just tender, 8-10 minutes.

• Once potatoes are done, stir in shrimp and sausage. Cook, stirring occasionally, making sure everything stays submerged, until sausage and shrimp are cooked through, 3-4 minutes. (TIP: Add splashes of water as needed to keep everything covered.) Turn off heat.

• While shrimp and sausage cook, finely chop parsley. Halve baguette lengthwise. • Place 2 TBSP butter (4 TBSP for 4 servings) and a pinch of minced garlic in a small microwave-safe bowl. Microwave until butter is softened, 15-20 seconds. Stir in half the parsley and season with salt and pepper. • Toast baguette until golden, then spread cut sides with garlic parsley butter. Halve toasts crosswise on a diagonal.

• To bowl with reserved Old Bay Seasoning, add 2 TBSP plain butter (4 TBSP for 4 servings). Microwave until melted, 30 seconds; stir to combine. • Using a slotted spoon, carefully transfer shrimp, sausage, and veggies to bowl with Old Bay butter (save broth in pot for serving). Toss to coat. Season with salt and pepper to taste.

• Divide shrimp and sausage mixture between shallow bowls. Ladle ⅓ cup broth over each bowl. (TIP: Serve with more broth if you like, or save remaining for another use.) Drizzle with hot sauce to taste and sprinkle with remaining parsley. Top with a squeeze of lemon juice. • Serve with garlic parsley toasts for dipping and any remaining lemon wedges on the side. ***Ground Meat is fully cooked when internal temperature reaches 160°.*** ***Shellfish is fully cooked when internal temperature reaches 145°.***