Cajun Shrimp Corn Potatoes (Print Version)

Succulent shrimp with potatoes, corn, and sausage in a bold Southern spiced broth.

# What You'll Need:

→ Seafood

01 - 1.5 lbs large raw shrimp, peeled and deveined, tails on

→ Vegetables

02 - 1 lb baby potatoes, halved if large
03 - 4 ears corn, cut into thirds
04 - 1 large onion, quartered
05 - 4 cloves garlic, smashed

→ Protein

06 - 12 oz smoked andouille sausage, sliced into 1-inch pieces

→ Broth & Seasoning

07 - 10 cups water
08 - 1/3 cup Cajun seasoning
09 - 2 teaspoons kosher salt
10 - 2 lemons, halved
11 - 3 bay leaves
12 - 1 teaspoon black peppercorns

→ Finishing

13 - 1/4 cup unsalted butter, melted
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges, for serving

# Steps:

01 - Fill a large stockpot with 10 cups water. Add Cajun seasoning, salt, quartered onion, smashed garlic, bay leaves, peppercorns, and juice from both lemons. Drop the squeezed lemon halves into the pot. Bring to a rolling boil over high heat.
02 - Add halved baby potatoes to the boiling broth. Cook for 10 minutes until slightly tender.
03 - Add sliced andouille sausage and corn pieces to the pot. Boil for 8 minutes until corn is bright yellow and sausage is heated through.
04 - Add peeled shrimp to the pot. Boil for 2-3 minutes just until shrimp turn pink and opaque. Do not overcook.
05 - Pour contents through a colander to drain completely. Discard bay leaves and lemon halves. Spread shrimp, potatoes, corn, and sausage on a large serving platter or newspaper-covered table.
06 - Drizzle melted butter evenly over the boil. Sprinkle with chopped fresh parsley. Serve immediately with extra lemon wedges on the side.

# Expert Tips:

01 -
  • The broth infuses everything with layers of smoky, spicy flavor that you cant get from sprinkling seasoning on top
  • Its practically impossible to mess up, and the dramatic presentation always earns genuine oohs and ahhs
02 -
  • Overcooked shrimp are tragic, so set a timer as soon as they hit the water and remove them immediately when pink
  • The boiling liquid is liquid gold, so consider saving a cup before draining to add incredible depth to seafood soup or gumbo later
03 -
  • Let the boil rest for 5 minutes after draining so the butter melts into everything and the flavors settle
  • If you cant find andouille, any smoked sausage works, but andouilles coarsely ground texture is worth seeking out

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