Description
A bold, festive, and deeply satisfying one-pot seafood feast featuring juicy large shrimp, smoky andouille sausage, tender red potatoes, and sweet corn, all cooked in a heavily seasoned Cajun broth and finished with a generous drizzle of melted butter and fresh parsley. Perfect for feeding a crowd with big flavor and minimal cleanup.
Ingredients
- 2 lbs (900g) large pink shrimp, raw, tail-on
- 1 lb (450g) andouille sausage, sliced into rounds
- 1.5 lbs (680g) red potatoes, halved
- 4 ears corn on the cob, cut into mini segments
- ½ cup (60g) Old Bay or Cajun seasoning, divided
- 1 cup (225g) unsalted butter, melted
- ¼ cup (10g) fresh parsley, chopped
- 2 lemons, halved and wedged
Instructions
- Fill a large stockpot with water and bring to a rolling boil over high heat. Add half the Old Bay or Cajun seasoning and squeeze in the juice of one lemon half. Stir to combine.
- Add the halved red potatoes to the boiling water and cook for 10–12 minutes until just beginning to soften but not fully cooked through.
- Add the sliced andouille sausage and corn segments to the pot. Continue boiling for 5–7 minutes until the corn is tender and the sausage is heated through.
- Add the raw shrimp to the pot and cook for 2–3 minutes until they turn pink and curl into a loose C shape. Do not overcook.
- Drain everything immediately through a large colander and transfer to a large serving tray, sheet pan, or spread directly onto a newspaper-lined table for a classic shrimp boil experience.
- Pour the melted butter evenly over everything. Sprinkle the remaining Old Bay or Cajun seasoning over the top.
- Scatter fresh parsley over the entire spread and arrange the lemon wedges around the edges for squeezing. Serve immediately.
Notes
- Do not overcook the shrimp — they go from perfect to rubbery in under a minute, so watch them closely and pull them the moment they turn pink.
- Season the boiling water generously — this is the only opportunity to season the potatoes and corn from the inside out.
- For a sheet pan version, roast everything at 400°F (200°C) for 20–25 minutes instead of boiling for equally delicious results with easier cleanup.
- Prep Time: 15 mins
- Cook Time: 30 mins