Mardi Gras Shrimp Boil (Printable)

A festive Louisiana-inspired dish with shrimp, corn, sausage, and potatoes seasoned with Cajun spices.

# What You'll 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 - In a large stockpot, combine water, beer (if using), Cajun seasoning, garlic, bay leaves, salt, black peppercorns, onion, and lemon slices. Bring to a boil over high heat.
02 - Add potatoes. 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 a traditional presentation. Drizzle with melted butter, sprinkle with fresh parsley, and serve with lemon wedges and hot sauce.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is almost nonexistent
  • The beer broth infuses every ingredient with layers of flavor that feel like a celebration
  • Its meant to be eaten with your hands, which somehow makes everything taste better
02 -
  • Overcooked shrimp become rubbery and sad, so set a timer as soon as they hit the broth
  • Letting the boil sit in the strained liquid for even 5 minutes makes everything mushy
  • The broth gets spicier as it reduces, so start with less heat than you think you need
03 -
  • Buy an extra pound of shrimp because people always eat more than you expect
  • If you cannot find Andouille, any smoked sausage with some kick will work
  • Leftovers reheat surprisingly well in a skillet with a little butter

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