Cajun
Shrimp Boil
Potatoes, corn, and smoked andouille simmer in a seasoned pot, then shrimp are added until they reach 145°F. Everything is drained and tossed with butter and parsley.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Potatoes go in first because they take the longest.
- Smoked andouille is already cooked and only needs to heat through.
- Shrimp are added at the end so they do not turn tough.
- Butter after draining coats the shells without watering down the pot.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Fill a large pot halfway with water. Add the Old Bay, kosher salt, lemon, and garlic. Bring to a boil.
- 2
Add the potatoes and boil until they are nearly tender, about 12 minutes.
- 3
Add the corn and sausage. Boil 5 minutes more, until the potatoes are tender when pierced and the sausage slices are hot.
- 4
Add the shrimp. Cook until they are pink and the thickest shrimp reach 145°F, about 2 to 3 minutes.
- 5
Drain the pot. Pour the shrimp, potatoes, corn, and sausage onto a platter.
- 6
Toss with the melted butter, parsley, and hot sauce. Serve at once.
Pro tips
- Leave the shrimp in their shells so they do not overcook as fast.
- Cut potatoes into even halves so they finish together.
- Set a timer when the shrimp go in; an extra minute makes them rubbery.
Easy substitutions
- andouille sausage
- smoked kielbasa
- Old Bay seasoning
- Cajun seasoning
- red potatoes
- baby Yukon gold potatoes
Storage and reheating
Storage
Refrigerate in a covered container up to 2 days.
Reheating
Steam or warm gently in a covered skillet until the shrimp reach 145°F.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 494
- Protein
- 38 g
- Carbs
- 36 g
- Fat
- 22 g
- Fiber
- 4 g
Moderate · Stovetop, One Pan · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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