First, get a 1 pound bag of jumbo shrimp out of the freezer to thaw. If necessary, you can run some cool water over them to speed up the process.
To start the cooking process put 3 pounds of small red potatoes in the strainer basket (if you're using one, and cover with cold tap water by about 3 inches over the top of the potatoes and add the Zatarain's seasoning packet.
Bring the potatoes to a boil and allow to boil for 20 minutes before adding the next ingredient.
While the potatoes are cooking, put the Andouille sausage on the grill until the skin is slightly crispy, and you have attained someawesome grill marks. Then cut the sausage into about 1-inch pieces. (Johnsonville makes some great Andouille sausage now, but if you don't like it spicy, feel free to substitute smoked sausage or a mixture of the two)
Once the potatoes have been boiling for 20 minutes, add 5 - 6 ears of fresh sweet corn, that have been cut in half.
After the sweet corn has been in the pot for 5 minutes, add the cooked sausage and the raw shrimp. Then cook for an additional 5 - 7 minutes, or until the shrimp have turned that beautiful orange color and are cooked through.
This is where it's super handy to have a steamer pot....just lift it out of the broth and let it drain. (Or pour into a large strainer.)
Dump the entire basket onto a big tray. Serve with a big bowl of melted butter and some sliced lemons!