Spicy Cajun Shrimp Boil (Printable)
Succulent shrimp, corn, potatoes, and smoky sausage simmered in a zesty Southern broth bursting with 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 - 1 bottle (12 oz) light beer (optional; substitute with water if desired)
→ Others
14 - 4 tbsp unsalted butter, melted
15 - Salt and freshly ground black pepper, to taste
16 - Fresh parsley, chopped (for garnish)
# How-To Steps:
01 - Combine water, beer (if using), Cajun seasoning, smoked paprika, garlic powder, bay leaves, smashed garlic, quartered onion, and lemon slices in a large stockpot. Bring to a rolling boil over high heat.
02 - Add halved baby red potatoes and a pinch of salt to the boiling broth. Cook for 10 to 12 minutes until potatoes are just tender when pierced with a fork.
03 - Stir in corn pieces and sliced Andouille sausage. Continue cooking for 5 to 6 minutes, stirring occasionally to ensure even cooking.
04 - Add shrimp to the pot. Cook for 2 to 3 minutes until shrimp turn pink and opaque.
05 - Remove pot from heat. Using a slotted spoon, transfer shrimp, sausage, corn, and vegetables to a large serving platter.
06 - Drizzle melted unsalted butter over the arrangement. Sprinkle extra Cajun seasoning to taste and garnish with chopped 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 infusion—the broth becomes an edible reward at the end.
- It feeds a crowd without fussy plating or last-minute stress, letting you actually enjoy the people around the table.
- The texture contrast between tender shrimp, creamy potatoes, and charred sausage is utterly addictive.
02 -
- Don't remove the shrimp tails before cooking—they keep the meat tender and give you something to grip when eating, plus they look impressive heaped on a platter.
- If you're cooking for people who hate spice, reduce the Cajun seasoning to 2 tbsp and let them add extra at the table instead of suffering through your version.
03 -
- Smash garlic with the flat side of your knife instead of mincing it; the pieces stay larger, infuse faster, and are easier to remove before serving.
- Taste the broth before you add the shrimp and adjust seasoning there—it's your last chance to balance heat and salt without affecting delicate protein.