Begin by rinsing and prepping all your produce. Parboil the red potatoes and corn in salted water until just tender, then set aside. Cut the cabbage into bite-sized pieces and remove the core. Slice the andouille sausage and pat the shrimp dry. In a large Dutch oven, brown the sausage slowly to release its flavorful fat, then remove and sear the shrimp in the same pot with a sprinkle of Cajun seasoning. Set both aside.

Using the same pot, add the chopped cabbage over medium-low heat, cover with a lid, and let it begin to soften, stirring occasionally. While the cabbage cooks, prepare the seafood boil sauce: melt 2 tablespoons of butter in a separate pan, then sauté the diced onion and garlic until softened. Add the lemon juice and zest, seasonings, brown sugar, hot sauce, and Worcestershire. Deglaze with 1 cup of water or broth and bring the mixture to a boil. Remove from heat and whisk in the remaining cold butter a few pieces at a time until the sauce becomes glossy and emulsified.

Once the cabbage has wilted, add the parboiled potatoes, corn, seared shrimp, and browned sausage back into the pot. Pour the seafood boil butter sauce over everything and gently fold to combine. Simmer for 2–3 minutes to allow the flavors to meld, then remove from heat.

Serve hot, making sure every bowl gets a mix of cabbage, shrimp, corn, sausage, and potatoes coated in the rich Cajun butter sauce. Enjoy!