How to Make It
Heat a Dutch oven over medium-high 1 minute or until hot; add oil. Add onion, and sauté 5 minutes or just until tender. Stir in garlic and next 4 ingredients, and cook, stirring constantly, 1 minute.
Add tomatoes, and cook, stirring often, 5 minutes or until tomatoes begin to thicken slightly. Add seafood stock, and cook, stirring with a wooden spoon to loosen any browned bits from bottom of Dutch oven, 1 minute. Stir in salt, and bring mixture to a boil. Add potatoes; cover and cook 10 minutes.
Add corn and sausage, and return to a boil; cover and cook 5 minutes. Stir in shrimp, submerging in cooking liquid; cover and cook 3 minutes. Remove Dutch oven from heat, and let stand 8 minutes or just until shrimp turn bright pink and firm. Stir in butter until melted. Remove and discard bay leaf.
Spoon potatoes, corn, sausage, and shrimp into 8 shallow bowls using a slotted spoon. Ladle desired amount of cooking liquid into each bowl. Serve immediately.
Reduced-sodium chicken stock may be substituted for seafood stock.