Save to Pinterest This Southern classic combines large shrimp, halved baby potatoes, sweet corn pieces, and smoky andouille sausage cooked together in a boldly seasoned Cajun broth. Aromatics like onion, garlic, bay leaves, and lemon infuse the broth with deep flavor. The boil is finished with melted butter and chopped parsley for richness and freshness. It’s a simple, hearty dish perfect for sharing with family and friends.
The method involves boiling potatoes first, then adding sausage and corn, and finally shrimp, which cooks quickly. The flavorful broth carries the essence of Cajun seasoning, balanced with lemon and black peppercorns. Serve hot with lemon wedges and crusty bread to soak up the juices and enjoy a lively taste of Southern tradition.
The steam rising off a newspaper lined table still takes me back to a humid evening in New Orleans. We had stumbled into this tiny joint where the seafood boil arrived dumped directly onto butcher paper and the whole table dug in with their hands. Something about peeling shrimp while butter runs down your arm just breaks down every barrier between people.
Last summer I made this for a group of friends who had never experienced a proper boil. Watching them go from tentative to absolutely covered in broth and laughter within ten minutes was pure magic. By the end we were all competing for the last perfectly seasoned potato.
Ingredients
- Large raw shrimp: Keep those tails on because they add incredible flavor to the broth and make for easier dipping in butter
- Baby potatoes: Halve the larger ones so everything cooks evenly and soak up that spicy liquid
- Corn: Cutting into thirds makes perfect manageable portions that fit in your hand
- Smoked andouille sausage: This is the backbone of smoky flavor that ties everything together
- Cajun seasoning: Do not be shy here because the potatoes and corn need bold seasoning to stand out
- Lemons: Both the juice in the broth and wedges for serving cut through all that rich seafood flavor
Instructions
- Build your flavor base first:
- Fill your largest stockpot with water and stir in the Cajun seasoning, salt, smashed garlic, quartered onion, bay leaves, and peppercorns. Squeeze in the lemon juice then drop those spent halves right into the pot. Bring everything to a rolling boil so all those spices can bloom together.
- Start with the potatoes:
- Carefully drop in the halved baby potatoes and let them cook for a full ten minutes. They take the longest and you want them completely tender when this is all done.
- Add the heartier ingredients:
- Toss in the sliced andouille and corn pieces. Let this simmer for another eight minutes so the sausage heats through and the corn starts picking up all that spicy flavor.
- The shrimp finish fast:
- Add your shrimp last and cook for just two to three minutes. Watch closely the moment they turn pink and curl slightly they are done. Overcooking here is the difference between tender and rubbery.
- Drain and assemble:
- Pour everything through a colander to catch that incredible broth. Fish out and discard the bay leaves and lemon halves. Spread the entire feast onto a large platter or go traditional with newspaper covering your table.
- The finishing touch:
- Drizzle that melted butter over everything while it is still piping hot. Sprinkle generously with fresh parsley and set out extra lemon wedges for squeezing at the table.
Save to Pinterest My cousin now requests this for every birthday celebration and honestly it has become the only way I want to feed a crowd. Something about standing around a steaming pot waiting for that perfect moment just brings people together like nothing else.
Getting The Timing Right
The secret is thinking about ingredient density not just cooking time. Dense potatoes need that head start while delicate shrimp should practically be an afterthought. I set multiple timers now because getting distracted for even thirty seconds can turn this from perfect to overdone.
Making It Your Own
Blue crab clusters and crawfish are incredible additions if you want to go full coastal. Sometimes I throw in artichoke hearts or mushrooms because they soak up that spiced broth just as beautifully as the potatoes. The beauty of a boil is that it is more of a method than a strict recipe.
Setting The Scene
This dish really deserves the full experience with cold drinks plenty of napkins and a table you do not mind getting messy. I line everything with layers of newspaper or butcher paper because cleanup should be the last thing on your mind.
- Have a big bowl ready for the shells so people are not searching for somewhere to put them
- Set out extra hot sauce at the table because everyone likes to customize their heat level
- Tie on a bib or wear an old shirt because this is hands on delicious work
Save to Pinterest There is something profoundly satisfying about eating this way that reminds us food does not always have to be fancy to be unforgettable. Just good people great flavors and the permission to get a little messy.
Recipe FAQs
- → How do I know when the shrimp is cooked?
-
Shrimp turns pink and opaque when cooked, usually in 2-3 minutes once added to the boiling broth.
- → Can I adjust the spice level?
-
Yes, add more or less Cajun seasoning to taste, or include hot sauce for extra heat.
- → What can I substitute for andouille sausage?
-
Smoked kielbasa works well as an alternative sausage in this dish.
- → How should I serve this dish?
-
Spread all components on a large tray, drizzle with melted butter, sprinkle with parsley, and serve with lemon wedges.
- → Is this suitable for dairy-free diets?
-
Omit the butter or replace it with a dairy-free alternative to keep the dish dairy-free.
- → What tools are needed to prepare this dish?
-
A large stockpot, slotted spoon or colander, sharp knife, and cutting board are essential.
