Place 1 tsp. of the Cajun seasoning in a small saucepan with the stick of butter. Stir over low heat until butter is melted. Remove from heat and set aside.
In a large stock pot of water, combine the remaining Cajun boil seasoning, onion, whole garlic cloves and salt. Bring to a boil. Reduce heat and allow to simmer for 15 minutes.
Add the baby potatoes to the pot and allow to cook for 10 minutes.
Add sausage and corn on the cob to stock pot and cook for 5 minutes.
Lastly, add shrimp and cook for an additional 2 minutes or until shrimp are pink.
To serve, drain your boil and spread on butcher paper alongside Cajun butter and grilled crusty bread.
