Mardi Gras Shrimp Boil (Print Version)
A Southern classic with shrimp, corn, sausage, and potatoes simmered in vibrant Cajun spices.
# 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.
02 - Add potatoes and onion to the boiling liquid. Boil for 12 to 15 minutes until just tender when pierced with a fork.
03 - Stir in corn pieces and sausage slices. 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 just until shrimp turn pink and opaque. Take care not to overcook.
05 - Drain the boil thoroughly, discarding bay leaves and lemon slices.
06 - Spread contents onto a large serving tray or newspaper-lined table. Drizzle with melted butter and sprinkle with chopped parsley.
07 - Serve hot with lemon wedges and extra Cajun seasoning on the side.
# Expert Tips:
01 -
- Everything cooks in one pot, which means less cleanup and more time with the people you actually like
- Its impossible to eat this without laughing, making it the ultimate party food
02 -
- Overcooked shrimp are tragic, so set a timer as soon as they hit the water
- Newspaper isn't just for tradition, it actually absorbs the excess liquid and makes cleanup remarkably simple
03 -
- The leftover liquid is basically liquid gold, strain it and freeze for future soup bases or rice dishes
- Buy extra Cajun seasoning because guests will inevitably want to sprinkle more on their portions