Spicy Cajun Shrimp Boil (Printable Version)

A vibrant mix of shrimp, corn, potatoes, and sausage simmered in a zesty Cajun broth.

# What You'll Need:

→ Seafood & Protein

01 - 1.5 lbs large shrimp, shell-on, deveined
02 - 12 oz smoked Andouille sausage, sliced into ½-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 oz light beer (optional; substitute with additional water)

→ Others

14 - 4 tbsp unsalted butter, melted
15 - Salt and freshly ground black pepper, to taste
16 - Fresh parsley, chopped (for garnish)

# Step-by-Step:

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 halved baby red potatoes and a generous pinch of salt. Boil for 10 to 12 minutes until potatoes are just fork-tender.
03 - Incorporate corn thirds and sliced Andouille sausage. Continue cooking for 5 to 6 minutes, stirring occasionally.
04 - Add large shrimp to the pot. Cook for 2 to 3 minutes, or until shrimp turn pink and opaque.
05 - Remove from heat. Use a slotted spoon to transfer shrimp, sausage, potatoes, corn, and onion onto a large serving platter.
06 - Drizzle melted unsalted butter over all ingredients and sprinkle with additional Cajun seasoning. Garnish with chopped fresh parsley.
07 - Present hot with lemon wedges and crusty bread if desired.

# Expert Advice:

01 -
  • One pot, one boil, and dinner for four is ready in under an hour with minimal cleanup.
  • The combination of smoky sausage, tender shrimp, and buttery corn tastes like a coastal celebration but costs way less than eating out.
  • It's naturally adaptable to your spice tolerance and whatever proteins or vegetables you have on hand.
02 -
  • Shrimp go from barely cooked to tough in the span of one minute; set a timer and don't walk away when they hit the pot.
  • The potatoes and corn need to be cut into pieces, not cooked whole, or you'll be waiting forever and they'll steal all the seasoning from the liquid.
  • Taste the broth before serving and adjust Cajun seasoning, salt, and heat; every brand is different and you're the final judge.
03 -
  • Prepare your ingredients before anything hits the pot—once you start boiling, the timing is tight and you won't have time to chop.
  • Use a slotted spoon or basket to fish out the cooked ingredients; it's faster and less messy than trying to drain everything at once.
  • Save the cooking broth in a container; it freezes beautifully and makes an incredible base for soups or risotto later.

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