Spicy Cajun Shrimp Boil (Print Version)
A vibrant Southern dish featuring shrimp, sausage, corn, and potatoes in a zesty Cajun broth.
# What You Need:
→ Seafood & Protein
01 - 1.5 lbs large shrimp, shell-on, deveined
02 - 12 oz smoked Andouille sausage, sliced into 0.5-inch pieces
→ Vegetables
03 - 4 ears corn, husked and cut into thirds
04 - 1.5 lbs baby red potatoes, halved
05 - 1 large yellow onion, quartered
06 - 1 lemon, sliced
→ Spices & Aromatics
07 - 4 tbsp Cajun seasoning, plus extra for serving
08 - 2 tsp smoked paprika
09 - 1 tsp garlic powder
10 - 2 bay leaves
11 - 6 cloves garlic, smashed
→ Liquids
12 - 8 cups water
13 - 12 fl oz light beer (optional; substitute with water if preferred)
→ Others
14 - 4 tbsp unsalted butter, melted
15 - Salt and freshly ground black pepper, to taste
16 - Fresh parsley, chopped (for garnish)
# Preparation Steps:
01 - In a large stockpot, combine water, beer if using, Cajun seasoning, smoked paprika, garlic powder, bay leaves, smashed garlic, quartered onion, and lemon slices. Bring to a rolling boil over high heat.
02 - Add the halved baby red potatoes along with a generous pinch of salt. Simmer for 10 to 12 minutes until potatoes are fork-tender.
03 - Incorporate the corn pieces and sliced Andouille sausage into the pot. Continue cooking for 5 to 6 minutes, stirring occasionally.
04 - Add the shrimp and cook for 2 to 3 minutes until they turn pink and opaque.
05 - Remove the pot from heat. Using a slotted spoon, transfer shrimp, sausage, corn, and vegetables to a large serving platter.
06 - Drizzle melted butter over the top and sprinkle with additional Cajun seasoning. Garnish with chopped fresh parsley.
07 - Serve hot with lemon wedges and crusty bread if desired.
# Expert Advice:
01 -
- Everything cooks in one pot, which means minimal cleanup and maximum flavor layering.
- The sweet shrimp and corn play beautifully against the smoky sausage and bold Cajun spices.
- It's genuinely hard to mess up, and your guests will think you've pulled off something restaurant-worthy.
02 -
- The shrimp absolutely must go in last—even 30 extra seconds makes them rubbery and sad.
- Taste the broth before you add the shrimp and adjust the seasoning then; it's your last chance to get it right.
03 -
- If you can't find Andouille, kielbasa works beautifully and is often easier to locate.
- Prep everything before you start cooking—once that broth is boiling, you'll want to keep moving and stay present with the meal.