Mardi Gras Shrimp Boil

The kitchen filled with the most incredible aroma as the Creole seasoning hit the water—that sharp, spicy fragrance that instantly transports you to a bustling French Quarter street.

I first made this for a Fat Tuesday gathering years ago, and my friend Mark literally stood over the pot, picking shrimp straight from the colander while steam still curled up around his knuckles.

Ingredients

• 2 lbs large raw shrimp, shell-on, deveined: The shells add incredible depth to the boiling liquid and protect the meat from direct heat
• 12 oz Andouille sausage, sliced into 1-inch pieces: This smoky, spicy Cajun sausage infuses the entire boil with its signature flavor
• 4 ears corn on the cob, husked and cut into thirds: Sweet corn balances the heat and soaks up all those glorious spices
• 1 ½ lbs small red potatoes, halved: Small potatoes cook evenly and become tender without falling apart
• 1 large yellow onion, quartered: Onion adds sweetness and depth to the boil base
• 1 lemon, sliced: Bright acidity cuts through the richness and highlights the seafood
• 1/3 cup Creole or Cajun seasoning: The backbone of flavor, Old Bay or Zatarains work beautifully here
• 2 bay leaves: Adds subtle earthy notes that round out the spice blend
• 4 cloves garlic, smashed: Smashed garlic releases more flavor into the liquid than minced
• 1 tbsp black peppercorns: Whole peppercorns provide gentle heat and aromatic complexity
• 1 tbsp salt: Essential for seasoning the water properly, like a giant seafood pasta pot
• 1 tsp cayenne pepper: Optional, but adds that extra layer of Louisiana heat
• 4 tbsp unsalted butter, melted: Drizzled over everything at the end for richness
• 2 tbsp fresh parsley, chopped: Fresh herb finish adds color and bright flavor
• Extra lemon wedges: For squeezing over individual portions at the table

Instructions

Get the bath ready:

Fill a large stockpot with 4 to 5 quarts of water, then add the Creole seasoning, bay leaves, smashed garlic, peppercorns, salt, onion quarters, lemon slices, and cayenne if you are feeling brave

Bring it to a rolling boil:

Set the pot over high heat and let it come to a vigorous boil, letting all those spices meld together into something fragrant and inviting

Start with the potatoes:

Add the halved red potatoes first since they take the longest, letting them cook for about 10 minutes until they are just starting to soften

Add the sausage and corn:

Toss in the sliced Andouille and corn pieces, boiling for another 8 to 10 minutes until the potatoes are nearly tender and the corn is bright yellow

The shrimp grand finale:

Add the shell-on shrimp and cook for just 3 to 4 minutes until they turn pink and opaque, watching closely because overcooked shrimp becomes rubbery and sad

Drain and discard:

Pour everything through a large colander, letting the liquid drain away completely and removing the bay leaves and spent lemon slices

The grand presentation:

Spread the shrimp, sausage, corn, and potatoes across a large platter or directly onto a newspaper-lined table for that authentic boil experience

Finish with flair:

Drizzle melted butter over everything and shower it with fresh parsley, serving immediately with extra lemon wedges on the side

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Something magical happens when everyone gathers around a table covered in steaming food, hands busy, butter dripping, laughter rising up with the steam.

The Art of Timing

Learning when to add each ingredient makes all the difference between perfectly cooked components and mushy disappointment. Start with what takes longest and work your way to what needs mere minutes.

Serving Style Matters

There is something genuinely freeing about dumping everything onto newspaper and letting people dig in with their hands. The informal style invites conversation and second helpings.

Make It Your Own

This recipe welcomes variations and additions like an old friend. The boil method works beautifully with different proteins and vegetables.

• Crab legs or clams turn this into an even more lavish seafood feast
• Kielbasa or smoked sausage can step in if Andouille feels too spicy
• Crusty bread is practically essential for sopping up all that seasoned butter

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This boil has become my go-to for feeding a crowd because it turns dinner into an event worth remembering.

Recipe FAQs

→ What spices give the boil its distinctive flavor?

Creole or Cajun seasoning, garlic, bay leaves, black peppercorns, and cayenne pepper combine to create the dish's bold and spicy profile.

→ How do you prevent shrimp from overcooking?

Add shrimp last and boil for only 3-4 minutes until they turn pink and opaque, then remove immediately to avoid toughness.

→ Can I substitute the sausage used in the boil?

Yes, kielbasa or smoked sausage work well if Andouille is unavailable, maintaining the smoky, savory notes.

→ What side items pair well with this dish?

Crusty bread is ideal for soaking up flavorful juices, and extra lemon wedges add bright acidity at the table.

→ Are there dairy-free options in this boil?

Replace melted butter with dairy-free margarine and verify sausage and seasoning labels to maintain a dairy-free meal.