Mardi Gras Shrimp Boil (Printable)
Juicy shrimp, sweet corn, smoky sausage, and tender potatoes simmered with Cajun spices for a festive meal.
# Ingredient List:
→ 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
→ Liquids
14 - 12 cups water
15 - 1 bottle beer (12 oz), optional
→ To Serve
16 - 4 tbsp unsalted butter, melted
17 - 2 tbsp fresh parsley, chopped
18 - Lemon wedges
# Steps:
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 boil over high heat.
02 - Add potatoes and onion to the boiling liquid. Boil for 12 to 15 minutes, or until just tender when pierced with a fork.
03 - Stir in corn pieces and sliced sausage. Cook for 7 to 8 minutes, until corn is 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. Do not overcook or shrimp will become tough.
05 - Pour contents into a colander to drain well, discarding bay leaves and lemon slices.
06 - Spread the seafood boil 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 Tips:
01 -
- The entire meal cooks in one pot, which means minimal cleanup and maximum flavor infusion
- Everyone gets to customize their own plate, picking their favorite pieces and spice levels
- It feeds a crowd with zero fancy plating required just dump and feast
02 -
- The secret to perfectly cooked shrimp is timing because they go from raw to rubbery in literally one minute
- Always test a potato before moving to the next step because undercooked potatoes are nobody's friend
- Your seasoning blend should be salty enough that you don't need to add extra salt at the end
03 -
- Set up your serving area before you start cooking because everything needs to hit the table hot
- Buy an extra pound of shrimp because people will inevitably eat more than you planned