Add the potatoes, onion, garlic, bay leaves and Cajun seasoning to a large 8-10 quart stockpot.
Fill the pot halfway up with 4-5 quarts of water, then cover and place over medium-high heat. Let cook for 20 minutes, until the potatoes are soft.
Squeeze two lemons into the pot then add the lemon halves, sausage, and corn to the pot and cook for 5 minutes.
Add the shrimp and cook for an additional 5-7 minutes, until the shrimp turns pink and curls in on itself, then remove the pot from heat.
Remove the shrimp and vegetables from the pot and transfer them to a large serving platter or sheet pan. Serve with additional lemon wedges and a sprinkle of finely diced chives.