Cajun Shrimp Corn Potatoes (Printable)

Succulent shrimp, tender potatoes, corn, and smoky sausage simmered in a flavorful Cajun broth.

# What You'll Need:

→ Seafood

01 - 1.5 lbs large raw shrimp, peeled and deveined, 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 Make It:

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 both lemons, then 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 fork-tender.
03 - Add sliced andouille sausage and corn pieces to the pot. Boil for 8 minutes until sausage is heated through and corn begins to tenderize.
04 - Add peeled shrimp to the pot. Boil for 2 to 3 minutes just until shrimp turn pink and opaque—do not overcook.
05 - Drain immediately using a colander or slotted spoon. Discard bay leaves and lemon halves. Spread shrimp, potatoes, corn, and sausage onto a large serving platter or newspaper-lined surface.
06 - Drizzle everything with melted butter and sprinkle evenly with chopped fresh parsley. Serve hot with extra lemon wedges on the side.

# Expert Advice:

01 -
  • The broth becomes this incredible infusion you will want to drink straight from a mug
  • Everything cooks in one pot which means maximum flavor and minimum cleanup
  • Eating with your hands turns dinner into a completely different experience
02 -
  • Do not skip the step of adding ingredients in stages or you will end up with mushy potatoes and undercooked corn
  • The shrimp really only need a couple minutes so have your colander ready before they even hit the water
  • That leftover broth is liquid gold so save it for soup or rice the next day
03 -
  • Buy the best quality Cajun seasoning you can find or make your own because it makes up 80 percent of the flavor
  • Keep the butter warm in a small saucepot so it stays pourable throughout the meal

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