Cajun Shrimp Corn Potatoes (Print version)
A festive Southern dish featuring shrimp, potatoes, corn, and smoky sausage with bold Cajun spices.
# What you'll need:
→ Seafood
01 - 1.5 lbs large raw shrimp, peeled and deveined
→ Vegetables
02 - 1.5 lbs baby red potatoes, halved if large
03 - 4 ears corn, cut into thirds
04 - 1 large yellow onion, quartered
05 - 1 lemon, sliced
→ Meats
06 - 14 oz smoked Andouille sausage, sliced into 1-inch pieces
→ Spices & Seasonings
07 - 3 tbsp Cajun seasoning
08 - 4 cloves garlic, smashed
09 - 2 bay leaves
10 - 1 tsp paprika
11 - 1 tsp salt, plus more to taste
12 - ½ tsp freshly ground black pepper
13 - ½ tsp cayenne pepper (optional)
→ Liquids
14 - 8 cups water
15 - 1 bottle (12 oz) light beer (optional)
→ For Serving
16 - 4 tbsp unsalted butter, melted
17 - 2 tbsp fresh parsley, chopped
18 - Lemon wedges
# How to make it:
01 - Combine water, beer (if using), smashed garlic, bay leaves, Cajun seasoning, paprika, salt, pepper, and lemon slices in a large stockpot. Bring to a boil over high heat.
02 - Add potatoes and onion to the boiling liquid. Reduce heat to medium and simmer for 10 minutes.
03 - Add corn and sausage to the pot. Simmer for another 8–10 minutes, until potatoes are nearly tender.
04 - Add shrimp and cook for 2–3 minutes, or until shrimp are pink and opaque.
05 - Drain the boil thoroughly and discard bay leaves and lemon slices.
06 - Spread the contents onto a large serving platter or newspaper-lined table.
07 - Drizzle melted butter over the top and sprinkle with parsley. Serve with extra lemon wedges.
# Expert suggestions:
01 -
- The entire meal cooks in one pot, which means practically zero cleanup and more time hanging out with your people
- That Cajun-spiced broth infuses every ingredient so each bite tastes like it's been soaking up flavor for hours
02 -
- The potatoes take the longest so dont rush that first simmer or you'll end up with raw chunks at the table
- Shrimp cook insanely fast so watch them like a hawk the second they hit the liquid
03 -
- Buy the biggest stockpot you can find because you'll want to make double batches for crowds
- Everything keeps cooking after you drain it so serve immediately or spread it out on baking sheets