Cajun Shrimp Corn Potatoes

The first time I had a shrimp boil was at a backyard party in New Orleans, where everything got dumped directly onto a newspaper-covered table. My hands were covered in spices and butter, and I was eating next to people I had just met ten minutes earlier. Something about peeling shrimp with your bare hands breaks down every barrier.

Last summer, I made this for my dad's birthday, and he grabbed a beer and stood over the pot the entire time it was cooking. He kept asking when we could eat, stealing corn pieces when he thought I was not looking. That is when I knew this recipe is less about the food and more about who you share it with.

Ingredients

• Large raw shrimp, shell-on: The shells protect the meat from overcooking and add incredible depth to the boiling liquid
• Baby potatoes, halved: They cook evenly and soak up the spiced broth better than larger potatoes
• Corn, cut into thirds: Smaller pieces fit easily in the pot and are easier to handle when eating
• Smoked Andouille sausage: This is non-negotiable for authentic flavor—the smoke and spice carry through the entire boil
• Cajun seasoning: Homemade or store-bought, this is the backbone of the whole dish
• Old Bay seasoning: Adds that classic seafood boil depth with its celery salt and spice blend
• Garlic, smashed: Smashing releases more oils than mincing, infusing the cooking water better
• Melted butter: The final finish that ties everything together and makes it feel indulgent

Instructions

Build the flavor base:

Fill a large stockpot with water and add the Cajun seasoning, Old Bay, bay leaves, peppercorns, onion, garlic, and lemon slices. Bring it to a rolling boil over high heat so the spices bloom into the water.

Start with the potatoes:

Add the baby potatoes to the boiling liquid and cook for 10 to 12 minutes until they are just about tender. Test one with a knife, it should slide in but still meet some resistance.

Add corn and sausage:

Toss in the corn pieces and sliced Andouille sausage. Let them boil for 5 to 6 minutes until the corn is tender and the sausage has released some of its smoky fat into the water.

Cook the shrimp:

Add the shrimp last and cook for just 2 to 3 minutes until they turn pink and opaque. Watch closely, overcooked shrimp become rubbery and there is no coming back from that.

Drain and serve:

Pour everything into a colander, discard the bay leaves and lemon slices, then spread the boil onto a large platter or newspaper-lined table. Drizzle generously with melted butter and sprinkle with fresh parsley.

Pin it

My friend Sarah admitted she was skeptical about eating with her hands, but by the end of the night she was reaching into the pile for thirds. That is the kind of recipe this is—it converts people.

The Perfect Pot Size

You need a pot that holds at least 8 quarts, or everything will crowd together and cook unevenly. When I first tried this recipe in a smaller pot, the potatoes took forever and the shrimp overcooked while I waited. Now I borrow my neighbor's stockpot, and it makes all the difference.

Timing is Everything

Have your serving area ready before you start cooking—either line your table with newspaper or have a large platter nearby. Once you drain that pot, you want to serve immediately while everything is hot and the butter melts into all the crevices.

Make It Your Own

I have added crawfish when I can find them, and swapped in kielbasa when Andouille was not available. You can throw in artichoke halves or mushrooms, just adjust the cooking time so nothing turns to mush.

• Crusty bread is essential for soaking up the spiced butter at the bottom of the bowl
• Keep extra Cajun seasoning on the table for people who want more heat
• Cold beer or crisp white wine cuts through the richness perfectly

Pin it

Grab a cold drink, roll up your sleeves, and let the mess happen. Those are the meals people remember.

Recipe FAQs

→ What type of shrimp is best for this boil?

Large raw shrimp with shells on and deveined work best, as they hold flavor and cook evenly in the spicy broth.

→ Can I substitute the Andouille sausage?

Yes, smoked kielbasa or other smoked sausages can be used to maintain the smoky, savory profile.

→ How do I adjust the spice level?

Modify the amount of Cajun seasoning or cayenne pepper to increase or reduce heat according to your preference.

→ What sides complement this seafood boil?

Crusty bread is perfect for soaking up flavorful juices, and chilled white wine or crisp lager pairs wonderfully.

→ How should leftovers be stored?

Cool completely, then store in an airtight container in the refrigerator for up to two days.