Onion Boil Cajun Shrimp Sausage (Printable)

Juicy shrimp, spicy sausage, potatoes, and corn come together in a bold Cajun boil perfect for gatherings.

# Components:

→ 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 tbsp kosher salt
11 - 1 tsp black peppercorns

→ To Serve

12 - 4 tbsp unsalted butter, melted
13 - Fresh parsley, chopped
14 - Lemon wedges

# Method:

01 - Fill a large stockpot with 4 quarts of water. Add quartered onions, smashed garlic, lemon halves (squeeze into water then drop in), Cajun seasoning, bay leaves, kosher salt, and black peppercorns. Bring to a rolling boil over high heat.
02 - Add halved red potatoes to boiling liquid. Reduce heat to maintain steady boil and cook for 15 minutes until potatoes just begin to soften.
03 - Add corn pieces and sliced sausage to the pot. Continue boiling for 10 minutes.
04 - Add raw shrimp and cook for 3-4 minutes until shrimp turn pink and are just cooked through. Do not overcook.
05 - Pour entire contents through a large colander to drain. Discard bay leaves and spent lemon halves.
06 - Spread drained mixture on a newspaper-lined table or large serving platter. Drizzle generously with melted butter and sprinkle with fresh chopped parsley. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum flavor transfer between ingredients.
  • The Cajun seasoning builds a broth so good you'll find yourself drinking it straight from a cup.
  • It feeds a crowd without making you spend hours in the kitchen, perfect for when you want to actually enjoy your guests.
  • Naturally gluten-free and adaptable to whatever you have in the kitchen.
02 -
  • Don't skip squeezing the lemon into the water before dropping in the halves; that acidity brightens the entire broth and prevents it from tasting one-dimensional.
  • Set a timer for the shrimp because the difference between perfectly cooked and rubbery is literally one minute, and there's no way to fix it once it's done.
  • If your potatoes aren't soft after the initial 15 minutes, give them another few minutes before adding the corn; uneven cooking makes the whole dish feel rushed.
03 -
  • Buy shell-on shrimp even though they take an extra minute to peel; they stay juicier and the shells can be saved for making stock another day.
  • Taste the broth before adding shrimp; if it feels under-seasoned, add more Cajun seasoning now rather than trying to fix it afterward, because the shrimp cook too quickly for seasoning to distribute evenly.
  • Set out small butter ramekins alongside lemon wedges so everyone can adjust their own drizzle and squeeze to their preference.
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