Cajun Shrimp and Andouille Sausage Boil


Cajun Shrimp and Andouille Sausage Boil

Primary Media

User Rating

3.21 out of 5 stars
Rate it:
52 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)
    6 sprigs fresh thyme, chopped (plus more for garnish, if desired)
    8-10 red potatoes, halved (or quartered if large)
    1 large white onion, quartered
    5 cloves garlic, peeled and smashed
    6-8 ears corn, shucked and halved crosswise
    2 Andouille sausage, cut into 1" pieces
    2 large lemons, halved or quartered (plus more for garnish, if desired)
    3 unpeeled 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.