Seafood

Serving

Cajun Shrimp Boil

Name: Cajun Shrimp Boil
Total time: 45 min
Yield: 6 servings
Cuisine: Seafood
Ingredients: 2 lbs large shrimp, shell-on; 1 lb baby red potatoes; 4 ears corn, halved; 1 lb andouille sausage, cut in 2-inch pieces; 3 tablespoons Old Bay seasoning; 2 tablespoons Cajun seasoning; 1 head garlic, halved crosswise; 1 lemon, halved; 4 quarts water; 4 tablespoons unsalted butter; 1/4 cup fresh parsley, chopped

A festive one-pot feast of shrimp, andouille sausage, corn, and potatoes simmered in a spicy Cajun broth.

45 minutes

Serves 6

Dinner

16 min prep

25 min cook

Contains common allergens

Dairy Seafood Shellfish

In the app, Listahan checks these against your household automatically.

Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

6 steps

1
In a large stockpot, combine the water, Old Bay, Cajun seasoning, garlic, and lemon halves. Bring to a rolling boil over high heat.
2
Add the potatoes and boil for 10 minutes, then add the sausage and corn and cook another 8 to 10 minutes until the potatoes are fork-tender.
3
Add the shrimp and cook just 2 to 3 minutes until they turn pink and curl; they cook fast, so do not walk away.
4
Turn off the heat and let everything steep in the seasoned broth for 2 minutes to absorb flavor.
5
Drain well, reserving a little broth, then toss the boil with melted butter and parsley.
6
Pour out onto a newspaper-lined table or large platter and serve immediately with extra lemon.

Cajun Shrimp Boil — plated and served — Serving moment. How Cajun Shrimp Boil looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

61/100

Works for many families

Allergen-friendly 70

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 62

Great leftovers 87

Pantry-friendly 33

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

520

Calories

51 g

Protein

19 g

Carbs

27 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

The shrimp boil is a Gulf Coast and Louisiana communal feast, a one-pot spread of shrimp, sausage, corn, and potatoes seasoned aggressively with Cajun spice and traditionally poured out across a newspaper-covered table. It grew from the same outdoor crawfish-boil culture, a casual, hands-on meal built for gathering. The point is abundance and seasoning that gets under your fingernails in the best way.

Listahan note

This version times each ingredient so the potatoes and sausage cook through while the shrimp stay just-tender, all in one seasoned pot.

Technique cues

Add ingredients in stages by cook time, potatoes first and shrimp last, so nothing turns to mush while waiting on the rest.
Drop the shrimp in at the very end and let the heat off the burner finish them, since boiling shrimp hard makes them rubbery.
Let everything steep in the seasoned liquid a few minutes after the heat is off so the spice soaks all the way in.

Kitchen flow

Parallel prep: Cut sausage, corn, and potatoes while the seasoned water comes to a boil so you can add them in timed stages.
Make-ahead: Season the boiling liquid and prep all the add-ins ahead; the actual boil is fast and best done just before serving.
Leftover move: Pull leftover shrimp, sausage, and corn into a Cajun fried rice or a quick chowder the next day.
Cleanup rhythm: Line the serving table with parchment or foil so the whole pile can be dumped and the cleanup is a quick wrap-and-toss.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Shrimp

the star

Purpose: Shrimp are the centerpiece, cooked just until pink so they stay sweet and snappy.

Handling: Leave shell-on for flavor or peel for easier eating.

Adaptation: Crawfish are the traditional Louisiana version when in season.

Smoked sausage

the savory depth

Purpose: Andouille or smoked sausage seasons the whole pot with smoke and spice.

Handling: Slice into rounds so it flavors the broth.

Adaptation: Kielbasa works for a milder, less spicy option.

Corn on the cob

the sweet contrast

Purpose: Corn soaks up the spiced broth and adds sweet relief from the heat.

Handling: Cut ears into halves or thirds.

Adaptation: Frozen corn cobbettes work out of season.

Baby potatoes

the hearty base

Purpose: Small potatoes absorb the Cajun broth and make the boil a full meal.

Handling: Leave whole or halve; they go in first to cook through.

Adaptation: Red potatoes hold their shape just as well.

Cajun seasoning

the defining spice

Purpose: A generous Cajun blend with cayenne and paprika is what makes it a boil and not just boiled seafood.

Handling: Add to the water and reserve some to dust at the end.

Adaptation: Old Bay leans the boil toward a Chesapeake style.

Technique notes

Add lemon halves and a few bay leaves to the boil for aromatic depth beyond the spice.
Drain and toss the hot boil with extra Cajun butter for a richer, restaurant-style finish.
Stagger additions on a timer so every component lands at the table perfectly cooked.

Ingredient swaps

Lower-sodium direction: Use a salt-free Cajun blend and season the water lightly, adjusting at the table.
Milder direction: Cut the cayenne and use a mild Cajun blend so kids can enjoy the same pot.
Pork-free option: Swap the smoked pork sausage for a smoked chicken or turkey sausage.

Serve alongside

Crusty bread for the broth
Cajun remoulade for dipping
Coleslaw
Hush puppies
Cold lager
Sweet iced tea
Lemon sparkling water

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate leftovers airtight for up to two days. Reheat gently in a little of the broth or a steamer so the shrimp do not toughen. The boil is best fresh, but the cooked components can be frozen for a month and repurposed into soups or rice dishes.

Equipment

Large stockpot with strainer basket
Long tongs or spider
Sharp knife for corn and sausage
Serving tray or lined table

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