Mardi Gras Shrimp Boil (Printable Version)
A vibrant Southern dish combining shrimp, sausage, corn, and potatoes with bold Creole seasoning.
# What You Need:
→ Seafood & Protein
01 - 2 pounds large raw shrimp, shell-on, deveined
02 - 12 ounces Andouille sausage, sliced into 1-inch pieces
→ Vegetables
03 - 4 ears corn on the cob, husked and cut into thirds
04 - 1 ½ pounds small red potatoes, halved
05 - 1 large yellow onion, quartered
06 - 1 lemon, sliced
→ Boil Flavorings & Seasonings
07 - 1/3 cup Creole or Cajun seasoning
08 - 2 bay leaves
09 - 4 cloves garlic, smashed
10 - 1 tablespoon black peppercorns
11 - 1 tablespoon salt
12 - 1 teaspoon cayenne pepper
→ For Serving
13 - 4 tablespoons unsalted butter, melted
14 - 2 tablespoons fresh parsley, chopped
15 - Extra lemon wedges
# How to Make It:
01 - Fill a large stockpot with 4–5 quarts of water. Add Creole seasoning, bay leaves, garlic, peppercorns, salt, onion, lemon slices, and cayenne. Bring to a rapid boil over high heat.
02 - Add halved potatoes to the boiling water. Cook for 10 minutes until beginning to tenderize.
03 - Add sausage pieces and corn sections to the pot. Boil for 8–10 minutes until potatoes are nearly tender.
04 - Add shrimp to the boiling mixture. Cook for 3–4 minutes just until shrimp turn pink and opaque. Avoid overcooking to preserve texture.
05 - Drain the boil in a large colander. Discard bay leaves and lemon slices. Arrange shrimp, sausage, corn, and potatoes on a large platter or newspaper-lined surface.
06 - Drizzle with melted butter and sprinkle with chopped parsley. Serve immediately with extra lemon wedges.
# Expert Advice:
01 -
- Everything cooks in one pot, making cleanup almost as easy as the eating
- The combination of spicy, sweet, and savory hits every craving at once
02 -
- The shrimp cook in minutes, so have everything else ready before you add them
- Lining your serving area with newspaper or butcher paper makes cleanup incredibly simple
03 -
- Extra cayenne in the butter creates a spicy finishing drizzle
- Add crab legs or clams during the last 5 minutes for an even more impressive spread