Bold Southern boil with shrimp, sausage, onions, potatoes, and corn infused with zesty Cajun spices.
# What You’ll Need:
→ Seafood
01 - 2 lbs large raw shrimp, shell-on, deveined
→ Meats
02 - 1 lb andouille sausage or smoked sausage, sliced into 1-inch pieces
→ Vegetables
03 - 2 large yellow onions, quartered
04 - 4 ears corn, cut into thirds
05 - 1.5 lbs small red potatoes, halved
→ Seasoning & Aromatics
06 - 4 cloves garlic, smashed
07 - 1 lemon, halved
08 - 1/4 cup Cajun seasoning
09 - 2 bay leaves
10 - 1 tablespoon kosher salt
11 - 1 teaspoon black peppercorns
→ To Serve
12 - 4 tablespoons unsalted butter, melted
13 - Fresh parsley, chopped
14 - Lemon wedges
# Directions:
01 - Fill a large stockpot with 4 quarts of water. Add quartered onions, smashed garlic, squeezed lemon halves, Cajun seasoning, bay leaves, kosher salt, and black peppercorns. Bring to a rolling boil over high heat.
02 - Add halved red potatoes to the boiling liquid and cook for 15 minutes until they just begin to soften.
03 - Add corn pieces and sliced andouille sausage to the pot. Continue boiling for 10 minutes.
04 - Add raw shrimp to the boiling mixture and cook for 3 to 4 minutes until the shrimp turn pink and are cooked through.
05 - Pour the entire contents through a large colander to drain the cooking liquid. Discard bay leaves and lemon halves.
06 - Spread the drained mixture onto a newspaper-lined table or large serving platter. Drizzle generously with melted butter and sprinkle with fresh chopped parsley. Serve immediately with lemon wedges.
