Cajun Shrimp Boil Corn (Print version)

Succulent shrimp, tender potatoes, and sweet corn blend with Cajun spices for a vibrant Southern dish.

# What you'll need:

→ Seafood

01 - 1 lb large raw shrimp, peeled and deveined (tails on preferred)

→ Vegetables

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

→ Meats (Optional)

06 - 12 oz smoked sausage (Andouille or Kielbasa), sliced into 1-inch pieces

→ Seasonings & Aromatics

07 - 3 tbsp Cajun seasoning
08 - 2 tsp Old Bay seasoning
09 - 6 cloves garlic, smashed
10 - 2 bay leaves
11 - 1 tsp salt
12 - ½ tsp black pepper
13 - ¼ tsp cayenne pepper

→ Liquids

14 - 8 cups water
15 - 1 bottle (12 oz) light beer (optional; substitute with water if desired)

→ For Serving

16 - 4 tbsp unsalted butter, melted
17 - Chopped fresh parsley
18 - Lemon wedges

# How to make it:

01 - In a large stockpot, combine water, beer (if using), Cajun seasoning, Old Bay, smashed garlic, bay leaves, salt, black pepper, and cayenne. Bring to a boil over high heat.
02 - Add potatoes and onion. Reduce heat to medium, cover, and simmer for 12–15 minutes until potatoes are just tender.
03 - Stir in corn, sausage, and lemon slices. Simmer for another 7–8 minutes until corn is bright yellow.
04 - Add shrimp to the pot. Cook for 2–3 minutes, just until shrimp are pink and opaque. Do not overcook.
05 - Drain the boil immediately and discard bay leaves. Transfer everything to a large serving platter or spread over newspaper for a casual presentation.
06 - Drizzle with melted butter, sprinkle with parsley, and serve with lemon wedges.

# Expert suggestions:

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum flavor infusion
  • Its practically impossible to mess up, making you look like a seasoned host regardless of your cooking experience
  • The interactive, newspapercovered presentation turns dinner into a memorable event
02 -
  • Shrimp continue cooking after you remove them from heat, so pull them slightly before they seem done
  • A spider strainer is worth the investment—it makes fishing everything out of the boiling liquid infinitely easier
  • The broth can be saved and frozen for future soups or stews, as it is packed with flavor
03 -
  • Cut the corn into thirds instead of halves so the pieces fit in the pot without overcrowding
  • Let the boiled ingredients rest for two minutes after draining so the butter can soak in before serving

Go back