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Easy Cajun Shrimp Boil Recipe

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4.3 from 12 reviews

This Easy Cajun Shrimp Boil is a vibrant and flavorful one-pot seafood feast perfect for gatherings. Jumbo shrimp, smoky sausage, tender potatoes, and sweet corn are simmered together in a seasoned broth and finished with a rich, buttery Cajun topping. Simple to prepare and bursting with southern-inspired spices, this classic shrimp boil brings a taste of Cajun cuisine to your table in just 30 minutes.

Ingredients

Seafood and Meat

  • 2 pounds large jumbo shrimp (peeled and deveined, leave tails on)
  • 1 pound smoked sausage (kielbasa or andouille, cut into 1 inch pieces)

Vegetables and Aromatics

  • 1 pound small red potatoes (cut in half)
  • 4 ears corn (each cut into 4 pieces)
  • 1 medium onion (cleaned and cut into large pieces)
  • 6 cloves garlic (cleaned and smashed)
  • 2 tablespoons minced fresh parsley or cilantro (plus more for garnish)

Seasonings and Other Ingredients

  • 1/4 cup seafood seasoning (like Old Bay)
  • 2 tablespoons Cajun Seasoning
  • 4 lemons (2 cut into quarters for cooking, 2 for serving)
  • ½ cup unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 tablespoons chopped fresh parsley (for butter topping)
  • finely minced garlic (start with 1 tablespoon, for butter topping)
  • 1 teaspoon crushed red pepper flakes (for butter topping)
  • 1 tablespoon prepared horseradish (for serving, optional)

Instructions

  1. Prepare the Boiling Broth: Fill a large stock pot about halfway with 8 to 10 cups of water. Add the 2 lemons cut into quarters, onion pieces, smashed garlic cloves, seafood seasoning, and Cajun seasoning. Bring the mixture to a rolling boil to infuse the water with flavor.
  2. Cook Potatoes: Add the halved red potatoes to the boiling water and cook for 10 minutes until they start to become tender.
  3. Add Corn and Sausage: Into the pot, add the corn pieces and sausage slices. Continue boiling for an additional 6 minutes so the corn softens and the sausage is heated through.
  4. Cook the Shrimp: Add the jumbo shrimp to the pot last and cook for 2 to 3 minutes until the shrimp turn pink and curl, indicating they are fully cooked. Add more water if necessary to keep all ingredients submerged during cooking.
  5. Drain and Pour Out: Once the shrimp are cooked, immediately drain the entire boil and spread it out onto a large baking sheet to cool slightly and prepare for seasoning.
  6. Make Butter Topping: Melt the unsalted butter in a microwave-safe bowl. Stir in salt, freshly cracked black pepper, 2 tablespoons chopped parsley, minced garlic, and crushed red pepper flakes. Whisk well to combine the flavors.
  7. Coat the Boil: Pour half of the prepared butter mixture over the shrimp boil on the baking sheet. Stir gently to ensure everything is evenly coated in the flavorful butter sauce.
  8. Serve: Reserve the remaining butter mixture for individual servings. Garnish the shrimp boil with additional chopped parsley and lemon wedges. Serve immediately with horseradish on the side if desired.

Notes

  • Keep an eye on the shrimp as they cook very quickly to avoid overcooking and becoming tough.
  • You can substitute smoked sausage types depending on availability; kielbasa or andouille both work well.
  • Adding extra lemon at the end brightens the flavors and balances the Cajun spices.
  • Feel free to adjust the amount of Cajun seasoning and seafood seasoning to your preferred heat and spice level.
  • Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.

Find it online: https://bitezly.com/easy-cajun-shrimp-boil-recipe/