Cajun Shrimp Boil Corn (Print version)
Succulent shrimp, sweet corn, and tender potatoes simmered in a flavorful spicy broth.
# What you'll need:
→ Seafood
01 - 1 lb large raw shrimp, shell-on, deveined
→ Vegetables
02 - 1 lb baby potatoes, halved
03 - 4 ears corn, cut into thirds
04 - 1 large yellow onion, quartered
05 - 1 lemon, sliced
→ Sausage
06 - 12 oz smoked Andouille sausage, sliced into 1-inch pieces
→ Broth & Seasoning
07 - 8 cups water
08 - 1/3 cup Cajun seasoning
09 - 2 tbsp Old Bay seasoning
10 - 2 tbsp kosher salt
11 - 1 head garlic, halved horizontally
12 - 3 bay leaves
13 - 2 tbsp unsalted butter
→ Serving
14 - Fresh parsley, chopped
15 - Lemon wedges
16 - Hot sauce
# How to make it:
01 - Combine water, Cajun seasoning, Old Bay seasoning, salt, garlic, bay leaves, onion, and lemon slices in a large stockpot. Bring to a rolling boil over high heat.
02 - Add halved potatoes to the boiling broth. Cook for 10 minutes until just beginning to soften.
03 - Add sliced Andouille sausage and corn pieces to the pot. Continue boiling for 8-10 minutes until potatoes are fork-tender.
04 - Add shrimp to the pot and cook for 2-3 minutes until pink and opaque throughout. Do not overcook.
05 - Drain the boil, discarding bay leaves and garlic. Transfer to a large serving platter or newspaper-lined table. Toss with melted butter and extra Cajun seasoning if desired. Garnish with parsley and serve with lemon wedges and hot sauce.
# Expert suggestions:
01 -
- Its the ultimate low-effort, high-reward meal for feeding a crowd without spending hours at the stove
- The spiced broth infuses everything with layers of flavor while the ingredients practically cook themselves
- Eating with your hands turns dinner into an experience that breaks down barriers and starts conversations
02 -
- Dont devein the shrimp unless you want to—the vein adds flavor and keeps the shrimp intact during boiling
- The broth can be reused once or twice if strained and refrigerated, building even deeper flavor each time
- Layer ingredients by cooking time so everything finishes perfectly together
03 -
- Buy the biggest pot you can afford—youll use it for everything from stock to canning
- Keep ice nearby for quickly cooling leftover shrimp if you want to make po boys the next day