Cajun Shrimp Boil Corn (Printable version)

A Southern dish featuring succulent shrimp, corn, tender potatoes in a spiced Cajun broth.

# What you need:

→ Seafood

01 - 1 lb large raw shrimp, shell-on, deveined

→ Vegetables

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

→ Sausage

06 - 12 oz smoked Andouille sausage, sliced into 1-inch pieces

→ Broth & Seasoning

07 - 8 cups water
08 - 1/3 cup Cajun seasoning, plus more to taste
09 - 2 tbsp Old Bay seasoning
10 - 2 tbsp kosher salt
11 - 1 head garlic, halved horizontally
12 - 3 bay leaves
13 - 2 tbsp unsalted butter, optional for tossing

→ Serving

14 - Fresh parsley, chopped for garnish
15 - Lemon wedges
16 - Hot sauce, optional

# How to make it:

01 - Combine water, Cajun seasoning, Old Bay seasoning, salt, garlic, bay leaves, onion quarters, and lemon slices in a large stockpot. Bring to a rolling boil over high heat.
02 - Add halved baby potatoes to the boiling liquid. Cook for 10 minutes until just beginning to soften.
03 - Add sliced Andouille sausage and corn pieces to the pot. Continue boiling for 8 to 10 minutes until potatoes are fork-tender.
04 - Add raw shrimp to the pot and cook for 2 to 3 minutes until pink and fully cooked through.
05 - Drain the boil completely, discarding bay leaves and garlic halves. Transfer everything to a large serving platter or newspaper-lined table.
06 - Toss with melted butter and additional Cajun seasoning if desired. Garnish generously with chopped parsley and serve immediately with lemon wedges and hot sauce.

# Expert tips:

01 -
  • Its a complete meal that cooks in one pot, meaning less cleanup and more time with people you actually like
  • The spiced broth infuses everything with so much flavor you barely need extra sauce at the table
  • Perfect for feeding a crowd without getting stuck in the kitchen while everyone else is having fun
02 -
  • I once added everything at once and ended up with mushy potatoes and slightly raw shrimp, timing really is everything here
  • Don't skip the butter toss at the end, it's what makes everything glossy and restaurant-worthy
  • The broth keeps getting better as it cooks, so don't be afraid to let it develop flavor before adding ingredients
03 -
  • Serve with extra lemon wedges and hot sauce on the side so everyone can customize their heat level
  • The leftover broth can be strained and frozen for future seafood soups or gumbo base, waste nothing

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