Mardi Gras Shrimp Corn (Printable Version)

A flavorful Cajun boil featuring shrimp, corn, sausage, and potatoes for a lively shared meal.

# What You Need:

→ Seafood

01 - 1.5 lbs large raw shrimp, shell-on, deveined

→ Vegetables

02 - 4 ears corn, cut into thirds
03 - 1.5 lbs baby red potatoes, halved
04 - 1 large yellow onion, quartered
05 - 1 lemon, sliced

→ Meats

06 - 14 oz Andouille sausage, sliced into 1-inch pieces

→ Seasonings

07 - 3 tbsp Cajun seasoning (or Old Bay)
08 - 4 cloves garlic, smashed
09 - 2 bay leaves
10 - 1 tbsp kosher salt
11 - 1 tsp black peppercorns

→ Liquids

12 - 8 cups water
13 - 2 cups beer (optional, replace with water if desired)

→ For Serving

14 - 4 tbsp unsalted butter, melted
15 - Fresh parsley, chopped
16 - Lemon wedges
17 - Hot sauce (optional)

# How to Make It:

01 - Combine water, beer (if using), Cajun seasoning, garlic, bay leaves, salt, black peppercorns, onion, and lemon slices in a large stockpot. Bring to a boil over high heat.
02 - Add potatoes to the boiling liquid. Reduce heat to medium and simmer for 10 minutes, or until potatoes are just starting to become tender.
03 - Add sausage and corn to the pot. Simmer for 8–10 minutes until the corn is bright yellow and tender.
04 - Add shrimp and cook for 2–3 minutes, just until shrimp turn pink and are cooked through.
05 - Drain the boil using a large colander. Discard bay leaves and lemon slices if desired. Transfer shrimp, vegetables, and sausage to a large platter or spread over newspaper for traditional presentation.
06 - Drizzle with melted butter, sprinkle with fresh parsley, and serve with lemon wedges and hot sauce.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time with your people
  • The potatoes and corn soak up all that spicy beer broth, becoming just as good as the shrimp
  • It looks impressive served dumped onto a table, but the actual cooking is almost foolproof
02 -
  • Do not add the shrimp until the very end because they cook in minutes while potatoes need much longer
  • The shell-on shrimp will taste significantly better than peeled ones since the shells flavor the broth
  • Let the liquid come back to a simmer after each ingredient addition so everything cooks evenly
03 -
  • Line your serving table with newspaper or butcher paper for the easiest cleanup ever
  • Buy an extra pound of shrimp because people always eat more than you expect

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