Cajun Shrimp and Andouille Sausage Boil


Cajun Shrimp and Andouille Sausage Boil

Primary Media

User Rating

3.16 out of 5 stars
Rate it:
45 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    4 qt.water (16 cups)
    ½ c.cajun seasoning (plus more for garnish, if desired)
    6sprigs fresh thyme, chopped (plus more for garnish, if desired)
    8-10 red potatoes, halved (or quartered if large)
    1large white onion, quartered
    5cloves garlic, peeled and smashed
    6-8 ears corn, shucked and halved crosswise
    2Andouille sausage, cut into 1" pieces
    2large lemons, halved or quartered (plus more for garnish, if desired)
    3unpeeled raw jumbo shrimp (21 to 25 ct.)


    1. Bring water and Cajun seasoning to a boil in a large stock pot over high heat. Add thyme, potatoes, onion and garlic and cook until potatoes begin to soften, 8-10 minutes.
    2. Add corn, sausage and lemons. Cook 5 minutes more.
    3. Add shrimp and continue cooking until they turn pink and opaque, 4 minutes. Drain cooking liquid, reserving 1-2 cups.
    4. To serve, plate potato, sausage and shrimp mixture on a large serving platter or arrange on a table covered with food-safe paper. Garnish boil with thyme, sprinkled Cajun seasoning and lemon slices and pour reserved cooking liquid over top.