Mardi Gras Shrimp Boil (Printable)
A festive Southern seafood feast with succulent shrimp, spicy sausage, corn, and potatoes, infused with aromatic Cajun spices.
# What You'll Need:
→ Seafood
01 - 2 pounds large raw shrimp, shell-on, deveined
→ Meats
02 - 1 pound Andouille sausage, sliced into 1-inch pieces
→ Vegetables
03 - 4 ears corn, cut into thirds
04 - 1.5 pounds small red potatoes, halved
05 - 1 large yellow onion, quartered
06 - 1 lemon, sliced
→ Spices & Seasonings
07 - 1/2 cup Cajun seasoning (plus extra for serving)
08 - 4 cloves garlic, smashed
09 - 2 bay leaves
10 - 1 tablespoon black peppercorns
11 - 1 tablespoon kosher salt
→ Garnish & Finishing
12 - 4 tablespoons unsalted butter, melted
13 - Fresh parsley, chopped (for garnish)
14 - Lemon wedges (for serving)
# How-To Steps:
01 - In a large stockpot, combine 4 quarts of water with Cajun seasoning, smashed garlic, bay leaves, black peppercorns, kosher salt, quartered onion, and sliced lemon. Bring the mixture to a rolling boil over high heat.
02 - Introduce the halved red potatoes to the boiling liquid. Cook for 12 minutes.
03 - Add the corn sections and sliced Andouille sausage to the pot. Continue cooking for an additional 8 minutes.
04 - Carefully add the raw shrimp to the pot. Cook until the shrimp turn pink and are just opaque throughout, approximately 3–4 minutes.
05 - Drain the entire contents of the stockpot, discarding the cooking liquid. Transfer the cooked ingredients to a large serving platter or, for a traditional presentation, spread them directly onto newspaper-lined surfaces.
06 - Drizzle the melted unsalted butter over the seafood and vegetables. Sprinkle with additional Cajun seasoning as desired and garnish with freshly chopped parsley. Serve immediately with fresh lemon wedges.
# Expert Tips:
01 -
- It looks incredibly impressive, but trust me, it’s one of the easiest ways to feed a crowd with minimal fuss.
- The shared experience of digging into a pile of perfectly spiced seafood and veggies straight from the pot is pure, unadulterated joy.
02 -
- The biggest mistake you can make with shrimp is overcooking them; they go from tender to tough in a flash, so watch them closely.
- Layering the ingredients into the pot by cooking time—potatoes first, then corn and sausage, then shrimp—is the secret to ensuring everything finishes perfectly cooked.
03 -
- Get all your ingredients prepped and ready before you start boiling; once the pot is on, things move pretty quickly, and you don’t want to be scrambling.
- After draining, let the ingredients sit in the empty pot for just a minute or two with the lid on; this allows the steam to equalize and the flavors to really meld before serving.