Prepare the boil broth

• Bring a large pot of water to a boil.
• Add salt, the crab boil bag, the lemons and the orange juice.

Cook the potatoes

• Add the baby potatoes to the boiling broth.
• Cook until fork-tender.

Add corn and eggs

• Add the corn and the eggs to the pot.
• Cook until the corn is tender and the eggs are hard-boiled.

Set aside corn, potatoes and eggs

• Remove the corn, potatoes and eggs once tender and set aside.
• Reserve some of the boil broth for the butter sauce.

Sear the sausage

• In a separate pan, sear the sliced andouille sausage until browned and slightly crispy.
• Set aside.

Start the butter sauce

• In a large pan, melt the butter over medium heat.
• Add the minced garlic, stir and cook until fragrant.
• Add the onions and cook until softened.

Season the sauce

• Add all the seasonings and the brown sugar.
• Let it simmer for a few minutes.

Add the liquids

• Pour in the reserved boil broth, the orange juice and the lime juice.
• Stir to combine.

Cook the shrimp

• Add the raw shrimp directly into the butter sauce.
• Cook until pink and opaque.

Assemble and toss

• In a large dish, add the cooked potatoes, corn, eggs and seared sausage.
• Pour the shrimp and butter sauce over everything.
• Toss until fully coated.