Mardi Gras Shrimp Boil (Printable version)

Juicy shrimp and smoky sausage cooked with corn, potatoes, and Cajun spices for a festive Southern meal.

# What You'll Need:

→ Seafood

01 - 1.5 lbs large raw shrimp, peeled and deveined, tails on preferred

→ Vegetables

02 - 4 ears corn, each cut into 3 pieces
03 - 1.5 lbs small red potatoes, halved if large
04 - 1 large yellow onion, quartered
05 - 1 head garlic, halved horizontally

→ Sausage

06 - 1 lb smoked Andouille sausage, sliced into 1-inch pieces

→ Spices & Flavorings

07 - 1/3 cup Cajun or Creole seasoning
08 - 2 tbsp Old Bay seasoning
09 - 3 bay leaves
10 - 1 lemon, sliced
11 - 2 tsp salt
12 - 1 tsp black peppercorns
13 - 1 tsp cayenne pepper, optional for extra heat

→ Liquids

14 - 12 cups water
15 - 1 bottle beer (12 oz), optional for flavor

→ To Serve

16 - 4 tbsp unsalted butter, melted
17 - 2 tbsp fresh parsley, chopped
18 - Lemon wedges

# Directions:

01 - Fill a large stockpot with water and beer if using. Add Cajun seasoning, Old Bay, bay leaves, salt, peppercorns, lemon slices, and garlic. Bring to a rolling boil over high heat, allowing spices to infuse the liquid.
02 - Add halved potatoes and quartered onion to the boiling liquid. Boil for 12 to 15 minutes until potatoes are just tender when pierced with a fork.
03 - Stir corn pieces and sliced sausage into the pot. Cook for 7 to 8 minutes until corn turns bright yellow and sausage is heated through.
04 - Add shrimp to the pot. Simmer for 2 to 3 minutes only, just until shrimp turn pink and opaque throughout. Avoid overcooking to prevent tough texture.
05 - Drain the boil thoroughly in a colander, discarding bay leaves and lemon slices. Spread contents onto a large serving tray or newspaper-lined table. Drizzle with melted butter and sprinkle with fresh parsley. Serve hot with lemon wedges and extra Cajun seasoning on the side.

# Expert advice:

01 -
  • Everything cooks in one pot, leaving you more time to celebrate with your people
  • The build your own bowl situation means everyone gets exactly what they crave
  • Leftovers (if you somehow have them) make an incredible cold lunch the next day
02 -
  • Shrimp cook shockingly fast. Two minutes can be the difference between perfect and rubbery. Set a timer.
  • Newspaper might seem old school but it is the authentic way and cleanup becomes literally one step. Use plain paper if you want to avoid newsprint.
  • The broth can be saved and frozen for soup bases. It is liquid gold that you worked hard to create.
03 -
  • Buy an extra pound of shrimp. People always eat more than they think they will.
  • Let the boil sit in the drained pot for 3 minutes before serving. This lets everything absorb just a bit more flavor.

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