Shrimp Boil Recipe
It's not a Fat Tuesday celebration without a classic New Orleans shrimp boil! Sweet, plump shrimp seasoned with Cajun spices simmered with smoked sausage, corn, potatoes and garlic is the best way to celebrate Fat Tuesday. Gather a group of friends around a long table, dump the whole delicious boil over sheets of newspaper, roll up your sleeves and tuck in! Serves 4 (but easily scalable depending on how many guests you're serving).
2 lemons, halved (plus more for serving)
½ cup seafood boil (such as Zatarain’s Crawfish, Shrimp and Crab Boil) or Old Bay Seasoning
- 8 cloves garlic, roughly chopped
- 1 large onion, quartered
- 6 sprigs fresh thyme
- 1 pound small red potatoes, halved
- 14 ounce Andouille or smoked sausage, cut into 1-inch pieces
- 4 ears corn, husked and cut into thirds
1½ pounds large shrimp, unpeeled
- 2 Tablespoons unsalted butter
- Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water, then add the seafood boil seasoning, garlic, onion and thyme. Cover and bring to a boil, then reduce to a simmer and cook for 5 minutes.
- Add the potatoes to the pot and cook until barely tender, about 8 minutes. Add the sausage and corn and cook 5 more minutes.
- Add the shrimp to the pot, cover and cook until the shrimp turn pink, 2 to 3 minutes. Transfer the shrimp, sausage and vegetables with a slotted spoon to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Serve on newspaper or on a large platter with lemon wedges and bowls of the remaining broth on the side.