Serves 2 :
Fill a large stockpot, preferably fitted with a basket insert (or pasta strainer) with 4L water, 2 Bay Leaves, 10 whole peppercorns, 1T salt, 4T Louisiana Boil powder, 1 Lemon halved, 1 medium Onion quartered, 1 Celery stalk quartered, 1-2 Jalapeno Peppers halved, 3 cloves of Garlic halved, good dollop of butter, and 1.1 Beers (you know what to do with the remaining 0.9 of a beer ;-).
Be sure there is enough room left in the pot to accommodate the remaining ingredients.
Bring to a boil, reduce heat and simmer for 10 minutes, then
Add 4 medium Yukon gold potatoes and simmer 20 min.,
Add 2 smoked Andouille sausages, halved and simmer 5 min.,
Add 2 Corn on the Cobb, halved and simmer 5 min.,
Turn off heat, add 1lb thawed shell on shrimp, and cover for 15 min.
The 10/20/5/5/15 and JUST simmering is key to getting everything cooked just right. Strain, remove onion, celery, bay,... (if you want), and serve in a large covered bowl to keep warm.
Adjust to your liking. I usually add more hot peppers.
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