Cajun Shrimp Boil Corn (Printable)
Succulent shrimp, sweet corn, and tender potatoes simmered in a spicy Southern-style broth for a delicious meal.
# What You 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
06 - 1 head garlic, halved horizontally
→ Sausage
07 - 12 oz smoked Andouille sausage, sliced into 1-inch pieces
→ Broth & Seasoning
08 - 8 cups water
09 - 1/3 cup Cajun seasoning
10 - 2 tbsp Old Bay seasoning
11 - 2 tbsp kosher salt
12 - 3 bay leaves
13 - 2 tbsp unsalted butter (optional)
→ Serving
14 - Fresh parsley, chopped
15 - Lemon wedges
16 - Hot sauce (optional)
# Directions:
01 - In a large stockpot, combine water, Cajun seasoning, Old Bay seasoning, salt, garlic, bay leaves, onion, and lemon slices. Bring to a rolling boil over high heat.
02 - Add potatoes to the pot. Boil for 10 minutes, or until just starting to soften.
03 - Add sliced sausage and corn pieces. Continue boiling for 8–10 minutes, until potatoes are fork-tender.
04 - Add shrimp to the pot and cook for 2–3 minutes, or until pink and cooked through.
05 - Drain the boil, discarding bay leaves and garlic. Transfer everything to a large serving platter or newspaper-lined table. Toss with melted butter and extra Cajun seasoning if desired. Garnish with chopped parsley and serve immediately with lemon wedges and hot sauce.
# Expert Tips:
01 -
- Everything cooks in one pot, which means maximum flavor and practically zero cleanup afterward
- The spiced broth becomes its own dipping experience, turning every component into something extraordinary
02 -
- The cooking liquid is intensely seasoned, which is intentional, but taste it before adding salt at the table
- Shrimp continue cooking after you pull them from the heat, so remove them the moment they turn pink
03 -
- Cook the corn separately for 2 minutes first if you want it extra tender and bright yellow
- Save some of the cooking liquid before draining—it makes a phenomenal soup base the next day