Cajun Shrimp Corn Potatoes (Printable version)
Succulent shrimp, tender potatoes, and sweet corn simmered with vibrant Cajun spices for a flavorful meal.
# What you need:
→ Seafood
01 - 1 lb large raw shrimp, peeled and deveined, tails intact
→ Vegetables
02 - 1 lb baby red potatoes, halved
03 - 4 ears corn, cut into thirds
04 - 1 large yellow onion, quartered
05 - 1 lemon, sliced
→ Meats
06 - 12 oz smoked sausage (Andouille or Kielbasa), sliced into 1-inch pieces
→ Seasonings & Aromatics
07 - 3 tbsp Cajun seasoning
08 - 2 tsp Old Bay seasoning
09 - 6 cloves garlic, smashed
10 - 2 bay leaves
11 - 1 tsp salt
12 - ½ tsp black pepper
13 - ¼ tsp cayenne pepper
→ Liquids
14 - 8 cups water
15 - 1 bottle (12 oz) light beer
→ For Serving
16 - 4 tbsp unsalted butter, melted
17 - Chopped fresh parsley
18 - Lemon wedges
# How to make it:
01 - In a large stockpot, combine water, beer, Cajun seasoning, Old Bay, smashed garlic, bay leaves, salt, black pepper, and cayenne. Bring to a rolling boil over high heat, stirring to dissolve seasonings.
02 - Add halved potatoes and quartered onion to the boiling liquid. Reduce heat to medium, cover, and simmer for 12–15 minutes until potatoes are fork-tender but not falling apart.
03 - Stir in corn pieces, sliced sausage, and lemon slices. Maintain simmer for 7–8 minutes until corn becomes bright yellow and sausage is heated through.
04 - Add shrimp to the pot and cook for 2–3 minutes only, just until shrimp turn pink and opaque. Remove immediately to prevent overcooking and toughening.
05 - Drain the boil completely using a slotted spoon or spider strainer, discarding bay leaves. Transfer to a large serving platter or spread over newspaper for casual presentation. Drizzle with melted butter, garnish with parsley, and serve with lemon wedges.
# Expert tips:
01 -
- The beer infused broth creates depth that water alone never achieves
- Everything cooks in one pot leaving almost zero cleanup
- The communal dining style turns dinner into an event
02 -
- Shrimp cook incredibly fast so watch them like a hawk during those final 2 to 3 minutes
- The broth can be saved and frozen as a base for future seafood soups or stews
03 -
- Taste your spice mixture first since some Cajun blends are saltier than others
- A splash of vinegar in the boiling liquid helps the shrimp shells peel easier