Cajun Shrimp Boil Corn Potatoes (Print Version)

Succulent shrimp, tender potatoes, and sweet corn simmered in a bold Cajun broth for a vibrant Southern meal.

# What You'll Need:

→ 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 Steps:

01 - Fill a large stockpot with 10 cups water. Add Cajun seasoning, kosher salt, quartered onion, smashed garlic, bay leaves, black peppercorns, and juice from the lemons. Drop the squeezed lemon halves into the pot. Bring to a rolling boil over high heat.
02 - Add halved baby potatoes to the boiling broth. Cook for 10 minutes until potatoes begin to soften.
03 - Add sliced andouille sausage and corn pieces to the pot. Boil for 8 minutes until sausage is heated through and corn starts to tenderize.
04 - Add peeled shrimp to the pot. Boil for 2 to 3 minutes until shrimp turn pink and are just cooked through. Do not overcook.
05 - Drain the boil immediately using a colander or slotted spoon. Discard bay leaves and lemon halves. Spread the shrimp, potatoes, corn, and sausage onto a large serving tray or newspaper-covered table.
06 - Drizzle everything with melted butter and sprinkle with fresh chopped parsley. Serve hot with extra lemon wedges on the side.

# Expert Tips:

01 -
  • Its a complete meal that cooks in one pot, meaning less cleanup and more time with your people
  • The broth infuses everything with layers of smoky, spicy, citrusy flavors that get better with every bite
  • Eating with your hands turns dinner into an experience, not just a meal
02 -
  • Work fast when draining because the shrimp keep cooking in the hot broth and can go from perfect to overcooked in seconds
  • Set up your serving area before you start cooking because this dish needs to hit the table while its piping hot
  • Have plenty of napkins ready and consider putting out bowls for shrimp shells because things get messy fast
03 -
  • Buy raw shrimp instead of pre-cooked because raw shrimp absorb the Cajun flavors better and stay tender
  • Line your serving table with several layers of newspaper or butcher paper for the easiest cleanup ever

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