Mardi Gras Shrimp Boil (Printable version)

A vibrant Cajun-style boil with shrimp, corn, sausage, and potatoes for a festive, shareable meal.

# What you'll need:

→ Seafood

01 - 1.5 lbs large raw shrimp, shell-on, deveined

→ Vegetables

02 - 4 ears corn, cut into thirds
03 - 1.5 lbs baby red potatoes, halved
04 - 1 large yellow onion, quartered
05 - 1 lemon, sliced

→ Meats

06 - 14 oz Andouille sausage, sliced into 1-inch pieces

→ Seasonings

07 - 3 tbsp Cajun seasoning (or Old Bay)
08 - 4 cloves garlic, smashed
09 - 2 bay leaves
10 - 1 tbsp kosher salt
11 - 1 tsp black peppercorns

→ Liquids

12 - 8 cups water
13 - 2 cups beer (optional, replace with water if desired)

→ For Serving

14 - 4 tbsp unsalted butter, melted
15 - Fresh parsley, chopped
16 - Lemon wedges
17 - Hot sauce (optional)

# Directions:

01 - In a large stockpot, combine water, beer (if using), Cajun seasoning, garlic, bay leaves, salt, black peppercorns, onion, and lemon slices. Bring to a boil over high heat.
02 - Add potatoes to the boiling liquid. Reduce heat to medium and simmer for 10 minutes, or until potatoes are just starting to become tender.
03 - Add sausage and corn to the pot. Simmer for 8–10 minutes until the corn is bright yellow and tender.
04 - Add shrimp and cook for 2–3 minutes, just until shrimp turn pink and are cooked through. Do not overcook.
05 - Drain the boil using a large colander. Discard bay leaves and lemon slices if desired. Transfer shrimp, vegetables, and sausage to a large platter or spread over newspaper for traditional presentation. Drizzle with melted butter, sprinkle with fresh parsley, and serve with lemon wedges and hot sauce.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means maximum flavor and minimal cleanup
  • The timing is forgiving, so you can actually hang out with your guests instead of being stuck at the stove
  • Its adaptable, you can swap proteins, adjust heat, and add whatever vegetables make you happy
02 -
  • Do not overcrowd the pot or the temperature will drop too much, cook in batches if necessary
  • The shrimp cook in minutes, so have your serving area ready before you add them
  • Let the boil rest for a couple of minutes after draining so the flavors settle
03 -
  • Buy the best Cajun seasoning you can afford, it makes up 80% of the flavor profile
  • Leave the garlic cloves slightly smashed rather than minced so they do not turn bitter
  • Have a garbage bowl ready for shells so people do not have to leave the table

Return