Mardi Gras Shrimp Boil (Printable)
A Southern classic combining shrimp, sausage, corn, and potatoes with Creole spices for a flavorful communal meal.
# What You’ll Need:
→ Seafood & Protein
01 - 2 lbs large raw shrimp, shell-on, deveined
02 - 12 oz Andouille sausage, sliced into 1-inch pieces
→ Vegetables
03 - 4 ears corn on the cob, husked and cut into thirds
04 - 1 ½ lbs small red potatoes, halved
05 - 1 large yellow onion, quartered
06 - 1 lemon, sliced
→ Boil Flavorings & Seasonings
07 - 1/3 cup Creole or Cajun seasoning
08 - 2 bay leaves
09 - 4 cloves garlic, smashed
10 - 1 tbsp black peppercorns
11 - 1 tbsp salt
12 - 1 tsp cayenne pepper
→ For Serving
13 - 4 tbsp unsalted butter, melted
14 - 2 tbsp fresh parsley, chopped
15 - Extra lemon wedges
# How-to Steps:
01 - Fill a large stockpot with 4–5 quarts of water. Add Creole seasoning, bay leaves, garlic, peppercorns, salt, onion, lemon slices, and cayenne. Bring to a rapid boil over high heat.
02 - Add potatoes to the boiling water. Cook for 10 minutes until beginning to soften.
03 - Add sausage and corn to the pot. Boil for another 8–10 minutes, until potatoes are nearly tender.
04 - Add shrimp. Boil for 3–4 minutes, just until shrimp turn pink and opaque. Do not overcook.
05 - Drain the boil in a large colander. Discard bay leaves and lemon slices. Arrange shrimp, sausage, corn, and potatoes on a large platter or newspaper-lined table. Drizzle with melted butter and sprinkle with chopped parsley. Serve hot with extra lemon wedges.
# Expert Advice:
01 -
- Everything cooks in one pot, making cleanup almost as easy as the eating
- The communal style of dumping everything on newspaper-lined tables turns dinner into a party
- Creole seasoning creates that perfect balance of heat and savory depth that keeps everyone reaching for more
02 -
- Shrimp cooks incredibly fast, so watch it closely and pull it the moment it turns pink
- The boil liquid becomes incredibly flavorful, so do not be afraid to let the vegetables soak a bit longer
03 -
- Set up your serving area before you start cooking because everything needs to hit the table hot
- Have plenty of napkins ready and maybe even consider wet wipes for sticky fingers