Introduction
Get ready to bring the flavors of Louisiana right to your dinner table with this mouthwatering Cajun Shrimp Boil! I’ve perfected this recipe to deliver that authentic Southern taste while keeping it simple enough for any home cook to master. What I love most about this dish is how it brings people together – there’s something magical about gathering around a table covered in newspaper, peeling shrimp, and sharing stories. This one-pot feast combines succulent shrimp, sweet corn, smoky sausage, and tender potatoes, all infused with bold Cajun seasonings.
Ingredients
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• 2 pounds large shrimp, unpeeled
• 1 pound andouille sausage, cut into 2-inch pieces
• 4 ears of corn, halved
• 2 pounds small red potatoes, halved
• 2 whole heads of garlic, top cut off
• 2 large lemons, halved
• 2 large yellow onions, quartered
• 4 tablespoons Old Bay seasoning
• 2 tablespoons Cajun seasoning
• 2 tablespoons dried thyme
• 3 bay leaves
• Salt and pepper to taste
• Optional: 1-2 tablespoons cayenne pepper (for extra heat)
Instructions
- Fill a large pot with water (about 2/3 full) and bring to a boil.
- Add Old Bay seasoning, Cajun seasoning, thyme, bay leaves, and garlic heads to the water. Let it simmer for 5 minutes to infuse the flavors.
- Add potatoes and onions to the pot. Cook for 10 minutes.
- Add corn and sausage. Continue cooking for 5 minutes.
- Add shrimp and lemon halves. Cook for 3-4 minutes until shrimp turn pink and curl up.
- Drain the mixture in a large colander.
- Spread newspaper or parchment paper on your table and pour the boil directly onto it.
- Serve hot with melted butter and extra lemon wedges.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6-8 people
Recipe Notes
Here are some crucial tips to make your Cajun Shrimp Boil perfect every time:
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• Don’t overcook the shrimp – they should be just pink and slightly curled. Overcooked shrimp become tough and rubbery.
• If using frozen shrimp, thaw them completely before adding to the boil.
• Keep the potatoes roughly the same size for even cooking.
• Feel free to adjust the seasonings to your heat preference. Start with less and add more as needed.
• For extra flavor, try adding fresh herbs like parsley or cilantro just before serving.
• Leftovers can be stored in an airtight container for up to 2 days, though the seafood is best enjoyed fresh.
• If you can’t find andouille sausage, kielbasa makes a great substitute.
• Consider adding other seafood like crab legs or crawfish when in season.
Cajun Shrimp Boil
Get ready to bring the flavors of Louisiana right to your dinner table with this mouthwatering Cajun Shrimp Boil! I've perfected this recipe to deliver that authentic Southern taste while keeping it simple enough for any home cook to master. What I love most about this dish is how it brings people together – there's something magical about gathering around a table covered in newspaper, peeling shrimp, and sharing stories. This one-pot feast combines succulent shrimp, sweet corn, smoky sausage, and tender potatoes, all infused with bold Cajun seasonings.
Ingredients
- 2 pounds large shrimp unpeeled
- 1 pound andouille sausage cut into 2-inch pieces
- 4 ears of corn halved
- 2 pounds small red potatoes halved
- 2 whole heads of garlic top cut off
- 2 large lemons halved
- 2 large yellow onions quartered
- 4 tablespoons Old Bay seasoning
- 2 tablespoons Cajun seasoning
- 2 tablespoons dried thyme
- 3 bay leaves
- Salt and pepper to taste
- Optional: 1-2 tablespoons cayenne pepper for extra heat
Instructions
- Fill a large pot with water (about 2/3 full) and bring to a boil.
- Add Old Bay seasoning, Cajun seasoning, thyme, bay leaves, and garlic heads to the water. Let it simmer for 5 minutes to infuse the flavors.
- Add potatoes and onions to the pot. Cook for 10 minutes.
- Add corn and sausage. Continue cooking for 5 minutes.
- Add shrimp and lemon halves. Cook for 3-4 minutes until shrimp turn pink and curl up.
- Drain the mixture in a large colander.
- Spread newspaper or parchment paper on your table and pour the boil directly onto it.
- Serve hot with melted butter and extra lemon wedges.