Spicy Cajun Shrimp Boil (Printable)
Succulent shrimp, corn, potatoes, and sausage in a flavorful Cajun-spiced broth for casual gatherings.
# What's Needed:
→ 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, can 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
# How to Make It:
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 vigorous boil over high heat.
02 - Add halved baby red potatoes and a generous pinch of salt to the boiling liquid. Simmer for 10 to 12 minutes until potatoes are just tender when pierced.
03 - Incorporate the corn pieces and sliced Andouille sausage, cooking for an additional 5 to 6 minutes while stirring occasionally.
04 - Add the shrimp and cook for 2 to 3 minutes, or until they turn pink and opaque.
05 - Remove the pot from heat. Using a slotted spoon, transfer shrimp, sausage, corn, and vegetables to a large serving platter. Drizzle melted butter over the top, sprinkle with extra Cajun seasoning, and garnish with chopped parsley.
06 - Serve immediately with lemon wedges and crusty bread as desired.
# Tips for Success:
01 -
- Everything cooks in one pot, which means less cleanup and more time actually enjoying dinner with people you care about.
- The broth is deeply seasoned and smoky, so even the potatoes taste like they absorbed all the party.
- You can adjust the heat to match your crowd—dial up the Cajun seasoning for brave souls or keep it mellow for those who prefer flavor over fire.
02 -
- Overcooked shrimp will haunt you—the moment they turn pink and curl slightly, pull them out because they keep cooking even after you remove the pot from heat.
- Taste the broth before you serve it; if it needs more salt or heat, this is your last chance to adjust, and a squeeze of fresh lemon right at the end brings everything into focus.
- The real magic happens when you let people pull their own food from the platter—it makes them feel like they're part of something communal and fun instead of being served a plate.
03 -
- Buy shell-on shrimp and devein them yourself—it's a two-minute job and the shells add flavor to the broth while they cook.
- If you can't find Andouille, kielbasa works beautifully and is easier to find at most grocery stores; just make sure it's smoked so you don't lose that critical depth of flavor.