Mardi Gras Shrimp Boil (Printable Version)

A vibrant seafood boil with shrimp, corn, sausage, and potatoes infused with Cajun spices.

# What You'll Need:

→ Seafood

01 - 1.5 lbs large raw shrimp, shell-on, deveined

→ Vegetables

02 - 4 ears corn, cut into thirds
03 - 1.5 lbs baby red potatoes, halved
04 - 1 large yellow onion, quartered
05 - 1 lemon, sliced

→ Meats

06 - 14 oz Andouille sausage, sliced into 1-inch pieces

→ Seasonings

07 - 3 tbsp Cajun seasoning (or Old Bay)
08 - 4 cloves garlic, smashed
09 - 2 bay leaves
10 - 1 tbsp kosher salt
11 - 1 tsp black peppercorns

→ Liquids

12 - 8 cups water
13 - 2 cups beer (optional, replace with water if desired)

→ For Serving

14 - 4 tbsp unsalted butter, melted
15 - Fresh parsley, chopped
16 - Lemon wedges
17 - Hot sauce (optional)

# How To Make It:

01 - Combine water, beer (if using), Cajun seasoning, garlic, bay leaves, salt, black peppercorns, onion, and lemon slices in a large stockpot. Bring to a boil over high heat.
02 - Add potatoes to the boiling liquid. Reduce heat to medium and simmer for 10 minutes, or until potatoes are just starting to become tender.
03 - Add sausage and corn to the pot. Simmer for 8–10 minutes until the corn is bright yellow and tender.
04 - Add shrimp and cook for 2–3 minutes, just until shrimp turn pink and are cooked through. Be careful not to overcook.
05 - Drain the boil using a large colander. Discard bay leaves and lemon slices if desired. Transfer shrimp, vegetables, and sausage to a large platter or spread over newspaper for traditional presentation.
06 - Drizzle with melted butter, sprinkle with fresh parsley, and serve with lemon wedges and hot sauce.

# Expert Advice:

01 -
  • Everything cooks in one pot, making cleanup surprisingly minimal for such a showstopping meal
  • The interactive, hands on eating experience turns dinner into an instant party
  • You can customize the heat level and protein add ins to please everyone at the table
02 -
  • The shrimp cook in literally minutes, so have everything else ready before they hit the pot
  • Cutting the corn into thirds instead of halves makes it much easier to eat and serve
  • A slotted spoon or spider strainer makes checking doneness on individual ingredients so much easier
03 -
  • Line your table or serving area with newspaper or butcher paper for authentic presentation and easy cleanup
  • Let the broth cool before pouring it down the drain, as the spices can solidify and clog pipes

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