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 oz 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


  1. 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.
  2. Add the potatoes to the pot and cook until barely tender, about 8 minutes. Add the sausage and corn and cook 5 more minutes.
  3. 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.