Cajun Shrimp Boil

5 from 1 vote

Bring the flavors of Louisiana to your backyard with this easy Cajun Shrimp Boil recipe! Perfect for family gatherings, summer parties, and seafood lovers alike, it's packed with bold Cajun spices, juicy shrimp, and fresh corn. A crowd-pleasing feast that's as fun to make as it is to eat!

Prep Time40

Cook Time30

Total Time1 10

Course: dinner

Cuisine: Cajun

Servings: people

Calories: 324kcal

Author: Rachel

Cost: $35-85

Equipment

Huge Pot
Newspaper or vinyl tablecloth

Ingredients

Cajun Spice Mixture

2.5 tablespoon Paprika
1.5 teaspoon Cayenne *See note to adjust heat level
1.5 teaspoon Onion powder
1.5 teaspoon Garlic Powder
1 teaspoon Dried Thyme
1 teaspoon Dried Oregano
1 teaspoon White Pepper Black Pepper can be substitued
2 teaspoon Salt

Seafood and Vegetables

1 tablespoon Vegetable Oil
12 oz Andouille or Smoked Sausage Cut into 1-inch pieces
2 teaspoon Minced Garlic
48 ounces Chicken broth 6 cups
Water
1 lb Small Gold or New Potatoes
4 ears Corn Cut in half or about 3 inch pieces
1 Onion Peeled and quartered, Red or Yellow Onion
3 lb Jumbo Shrimp deveined and shelled but with tails
2 Sticks Unsalted Butter Remove ½ teaspoon salt if using salted butter

Serving Condiments

4 Lemons Sliced into wedges
Chopped Parsley for garnish
Hot Sauce

Instructions

Make Cajun Seasoning. In a medium bowl, combine all spices for the Cajun seasoning mixture: 2.5 tablespoon Paprika, 1.5 teaspoon Cayenne, 1.5 teaspoon Onion powder, 1.5 teaspoon Garlic Powder, 1 teaspoon Dried Thyme, 1 teaspoon Dried Oregano, 1 teaspoon White Pepper, 2 teaspoon Salt.
Prep. Rinse and devein 3 lb Jumbo Shrimp. Cut sausage and vegetables to the appropriate size.
Cook Sausage. Heat 1 tablespoon Vegetable Oil in a large stockpot over medium-high heat. Brown 12 oz Andouille or Smoked Sausage on both sides. Add 2 teaspoon Minced Garlic and ¼ cup of the Cajun seasoning mixture. Stir and cook for one minute. Remove sausage and set aside.
Make the Boil. Pour 48 ounces Chicken broth into the pot. Add 1 Onion(quartered) , 4 ears Corn, and 1 lb Small Gold or New Potatoes. Add enough Water to cover the potatoes and corn. Bring mixture to a boil and cook approximately 20 minutes. The onion and potatoes should be tender, and the corn cooked through.
Cook the shrimp and sausage. Once the potatoes are done, add the Shrimp and the Sausage to the pot. Cook about 5-6 minutes or until the shrimp is pink and cooked through. Remove from heat and drain, reserving ½ cup of liquid.
Make the Butter Sauce. While the pot is boiling, melt the 2 sticks of butter in the microwave. Skim the top cloudy part off and whisk in 2 teaspoons of Cajun seasoning mixture. Add in the reserved cooking liquid and continue to whisk. Pour sauce over the seafood or serve on the side for dipping.
Serve on a cookie sheet or over newspapers or plastic tablecloths directly on the table. Garnish with Chopped Parsley if desired. Serve with melted butter, lemon wedges, Cocktail Sauce and Hot Sauce.

Notes

Heat/Spice Level:

This is well seasoned but not particularly spicy. My family is a bit whimpy by Louisiana standards. Even so, I'll modify the recipe for guests by skipping it for those who are heat sensitive or doubling it for those who crave some kick. You can also serve hot sauce and a cayenne shaker on the side so diners can choose their own spice level.

Nutrition