Tulo

Cajun Shrimp Boil

A heap of pink shrimp, halved corn cobs, baby potatoes, and sliced andouille sausage dumped onto a newspaper-lined table, dusted with Cajun seasoning and surrounded by lemon wedges.
Photo by Cristian Jacinto on Pexels

Everything cooks in the same pot of aggressively seasoned water, staggered by how long each ingredient actually needs, so the potatoes are tender, the sausage has rendered a little, and the shrimp are just barely cooked through instead of rubbery. Letting the whole batch sit off heat for a few minutes lets the seasoning soak in before it hits the table.

Prep
20 min
Cook
35 min
Total
55 min
Servings
6

Ingredients

Servings6
  • 6 quarts water
  • 3 oz bag shrimp or crab boil seasoning (dry, such as Zatarain's)
  • 2 large lemons, halved
  • 1 head garlic, head halved crosswise
  • 1 large yellow onion, quartered
  • 4 leaves bay leaves
  • 2 lb baby red potatoes
  • 4 ears corn on the cob, halved
  • 2 lb large shrimp, shell-on
  • 1/2 cup unsalted butter, melted
  • 2 tbsp Cajun seasoning
  • 1 bottle hot sauce, for serving

Nutrition per serving

Calories
679
Protein
43g
Carbs
40g
Fat
36g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Fill a large stockpot (at least 12 quarts) with the water. Add the boil seasoning, halved lemons, garlic head, onion, and bay leaves. Cover and bring to a rolling boil over high heat.
  2. 2Add the potatoes and boil, uncovered, for 15 minutes, until just barely tender when pierced with a knife.
  3. 3Add the andouille sausage and cook for 5 minutes.
  4. 4Add the corn and cook for another 5 minutes.
  5. 5Add the shrimp and cook for 3 to 4 minutes, just until they turn pink and curl into a C shape. Do not walk away, they go from perfect to rubbery fast.
  6. 6Turn off the heat and let everything sit in the hot broth for 5 minutes to soak up more seasoning.
  7. 7Drain the pot through a large colander (or lift everything out with a spider strainer, reserving broth if you want to sip it or use it later).
  8. 8Meanwhile, stir the melted butter with the Cajun seasoning.
  9. 9Dump the drained boil directly onto a newspaper- or butcher paper-lined table. Drizzle with the spiced butter and serve immediately with extra lemon wedges and hot sauce.

Tips & variations

  • Swap in whole small crawfish or blue crab halves along with (or instead of) the shrimp for a mixed boil; add crab in with the sausage since it needs more time than shrimp.
  • Kosher salt alone won't season this the way a dedicated boil blend does, the citric acid and mustard seed in Zatarain's-style mixes are what give the broth its sour, funky edge.
  • For more heat, add a few dashes of cayenne to the pot along with the boil seasoning, or serve with extra cayenne on the side for shaking directly onto the pile.
  • Reserve a few cups of the boiling liquid before draining; it makes an excellent base for gumbo or shrimp stock.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet with a splash of water or broth over medium-low heat just until warmed through; microwaving tends to toughen the shrimp.

Tips from the Tulo kitchen

  • Buy shrimp with the shell still on for the boil itself, the shells protect the meat from overcooking and add flavor to the broth as they cook.
  • Cut the corn cobs in half with a large chef's knife or serrated knife before boiling, whole ears are awkward to fish out and don't fit evenly in the pot.

FAQ

Why did my shrimp turn out rubbery?

They were left in the boiling liquid too long. Shrimp only need 3 to 4 minutes and continue cooking briefly from residual heat even after the pot is drained, so pull them as soon as they curl and turn opaque.

Can I make a Cajun shrimp boil ahead of time?

The potatoes, sausage, and corn can be par-boiled and refrigerated a few hours ahead, then finished in fresh boiling seasoned water with the shrimp added at the very end. A fully assembled boil doesn't hold well since the shrimp keep cooking and toughen as they sit.

What sausage works best in a shrimp boil?

Andouille is traditional for its smoke and spice, but any firm smoked sausage such as kielbasa holds up fine in the boiling liquid without falling apart.

How spicy is a traditional Cajun shrimp boil?

Store-bought boil seasoning blends range from mild to quite hot; check the label, or start with less and add cayenne or hot sauce at the table so heat level is adjustable per person.

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