Cajun Shrimp Boil Corn (Print View)

Succulent shrimp, corn, potatoes, and smoky sausage simmered in bold Southern spices for a vibrant dish.

# Ingredient List:

→ Seafood

01 - 1.5 lbs large raw shrimp, peeled and deveined with tails on

→ Vegetables

02 - 1 lb baby potatoes, halved if large
03 - 4 ears corn, cut into thirds
04 - 1 large onion, quartered
05 - 4 cloves garlic, smashed

→ Protein

06 - 12 oz smoked andouille sausage, sliced into 1-inch pieces

→ Broth & Seasoning

07 - 10 cups water
08 - 1/3 cup Cajun seasoning
09 - 2 teaspoons kosher salt
10 - 2 lemons, halved
11 - 3 bay leaves
12 - 1 teaspoon black peppercorns

→ Finishing

13 - 1/4 cup unsalted butter, melted
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges for serving

# How to Make:

01 - Fill a large stockpot with water. Add Cajun seasoning, salt, onion, garlic, bay leaves, peppercorns, and juice from the lemons, then drop the lemon halves into the pot. Bring to a rolling boil.
02 - Add potatoes to the boiling broth. Cook for 10 minutes until partially tender.
03 - Add sliced andouille sausage and corn pieces. Boil for 8 minutes until vegetables are tender.
04 - Add shrimp to the pot. Boil for 2-3 minutes until pink and just cooked through. Do not overcook.
05 - Drain the boil immediately and discard bay leaves and lemon halves. Spread the seafood, potatoes, corn, and sausage onto a large serving tray or newspaper-covered table.
06 - Drizzle everything with melted butter and sprinkle with fresh parsley. Serve hot with extra lemon wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one pot, leaving you with almost no cleanup and maximum flavor
  • The interactive, hands-on eating experience turns dinner into a party
  • The spiced broth infuses every ingredient with bold, smoky depth
02 -
  • Shrimp goes from perfect to overcooked in seconds, so stand there and watch pot
  • The broth gets spicier as it reduces, so taste and adjust before adding shrimp
  • Draining at the exact moment is everything because residual heat keeps cooking
03 -
  • Buy the best andouille you can find because it is the backbone of the flavor
  • Let the butter soften at room temperature so it melts evenly over everything

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