Spicy Cajun Shrimp Boil (Printable)
Succulent shrimp, sweet corn, potatoes, and sausage simmered in a zesty Cajun broth for bold flavor.
# What You'll 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 more 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)
# 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 mixture to a rolling boil over high heat.
02 - Add halved baby red potatoes and a generous pinch of salt to the boiling broth. Simmer for 10 to 12 minutes until potatoes are just tender when pierced with a fork.
03 - Stir in the corn pieces and sliced Andouille sausage. Cook for 5 to 6 minutes, stirring occasionally to combine flavors evenly.
04 - Add large shrimp to the boiling pot. Cook for 2 to 3 minutes until shrimp turn pink and opaque, indicating doneness.
05 - Remove pot from heat. Using a slotted spoon, transfer shrimp, sausage, potatoes, and corn to a large serving platter.
06 - Drizzle melted unsalted butter over the seafood and vegetables. Sprinkle additional Cajun seasoning and garnish with chopped fresh parsley.
07 - Serve immediately with lemon wedges and crusty bread if desired.
# Expert Tips:
01 -
- It's a one-pot wonder that somehow tastes like you've been cooking all day.
- Everyone eats with their hands and talks with their mouths full, which somehow makes it taste even better.
- You can dial the heat up or down depending on who's at your table.
02 -
- Don't overcrowd the pot with salt at the beginning—the seasoning concentrates as the liquid reduces, and you can always taste and adjust.
- The moment the shrimp hit the water, set a timer; even 30 seconds too long and you'll be fighting rubbery texture.
03 -
- Prep everything before you start cooking—once the pot is boiling, you'll be adding things in quick succession and won't have time to chop.
- If beer isn't your thing, don't force it; extra water or even chicken broth will work, though you'll lose that subtle sweetness.