Classic Louisiana Shrimp Boil
Traditional dish · American (Cajun/Creole)
A traditional, vibrant, and flavorful outdoor feast featuring fresh shrimp, corn, potatoes, and sausage, all boiled in a seasoned broth and served family-style.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Shrimp5 lbs, head-on, shell-on
- Andouille Sausage2 lbs, cut into 2-inch pieces
- Yellow Corn8 ears, husked and halved
- Red Potatoes3 lbs, quartered
- Onions2 large, quartered
- Garlic2 heads, halved crosswise
- Lemon4, halved
- Waterenough to fill pot
- Salt1/4 cup
- Black Pepper2 tbsp
- Old Bay Seasoning1/4 cup
- Cajun Seasoning1/4 cup
- Cayenne Pepper1 tbsp
- Bay Leaves4
Steps
- 1
Fill a large pot (at least 16-quart) with water, leaving enough room for ingredients. Add salt, Old Bay, Cajun seasoning, cayenne pepper, and bay leaves. Bring to a rolling boil.
- 2
Add potatoes, onions, and garlic to the boiling water. Cook for 10-15 minutes, or until potatoes are almost tender.
- 3
Add the andouille sausage and corn to the pot. Cook for another 5-7 minutes.
- 4
Add the shrimp and lemon halves. Cook for 3-5 minutes, or until the shrimp are pink and cooked through. Do not overcook.
- 5
Drain the pot, reserving some of the flavorful liquid. Serve the boil immediately, traditionally spread out on a newspaper-lined table.
