Cajun Shrimp Corn Potatoes (Printable)

Succulent shrimp, tender potatoes, and sweet corn infused with Cajun spices for vibrant Southern flavors.

# What You 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

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

→ Seasonings and 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 - 1/2 tsp black pepper
13 - 1/4 tsp cayenne pepper

→ Liquids

14 - 8 cups water
15 - 1 bottle (12 oz) light beer

→ For Serving

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

# Directions:

01 - Combine water, beer, Cajun seasoning, Old Bay, smashed garlic, bay leaves, salt, black pepper, and cayenne in a large stockpot. Bring to a rolling boil over high heat.
02 - Add halved potatoes and quartered onion to the boiling liquid. Reduce heat to medium, cover, and simmer for 12 to 15 minutes until potatoes are fork-tender but not falling apart.
03 - Stir in corn pieces, sliced sausage, and lemon slices. Simmer covered for 7 to 8 minutes until corn becomes bright yellow and sausage is heated through.
04 - Add shrimp to the pot and cook for 2 to 3 minutes, just until shrimp turn pink and opaque. Remove immediately to prevent overcooking and tough texture.
05 - Drain the boil completely and discard bay leaves. Transfer to a large serving platter or spread over newspaper for traditional presentation. Drizzle with melted butter, sprinkle with fresh parsley, and serve with lemon wedges.

# Expert Tips:

01 -
  • One pot means minimal cleanup and maximum flavor infusion
  • The interactive spread turns dinner into an event guests talk about for weeks
  • Its forgiving enough for beginners but impressive enough for company
02 -
  • Shrimp continue cooking after you drain them so pull them slightly underdone
  • The liquid can be saved and frozen as a flavorful seafood stock base
  • Everything should go into the boiling liquid in order of cooking time required
03 -
  • Buy shrimp frozen if fresh is not available and thaw overnight in the refrigerator
  • Layer extra seasoning directly onto the drained boil before the butter for maximum impact
  • Keep the cooking liquid for a future seafood gumbo or chowder base

Go Back