Cajun Shrimp Boil

Fun, delicious, and super simple one-pot meal that brings families together. This Southern tradition is traditional for social events because you can feed a lot of people with less effort.

Course Entree

Cuisine Southern

Diet Gluten Free

Prep Time 5

Cook Time 15

Baking time 15

Total Time 35

Servings

Calories 411kcal

Author Imma

Ingredients

water for boiling
salt to taste
2 sprigs thyme
1 pound (453g) small red potatoes, quartered
4 ears corn, cut into chunks
⅓ cup (76g) butter
1 tablespoon (12g) Creole Seasoning
2 teaspoon (6g) minced garlic
1 teaspoon (1g) thyme
½ onion, sliced (optional)
1 pound (453 g) shrimp, peeled and deveined
12 ounces (340g) Andouille sausage
salt and pepper, to taste
2 lemons, cut into wedges
chopped cilantro for garnishing

Instructions

Preheat oven to 400℉ (205℃). Spray a sheet pan with a nonstick spray and set aside.
Fill a large pot with water, season with salt and thyme sprigs, then add the potatoes. Cover, bring to a boil, reduce to a simmer, and cook for 8-10 minutes or until the potatoes are tender yet still firm. Add the corn and cook for 3-5 more minutes. Drain water.
Combine butter, Creole seasoning, garlic, thyme, and onions (if using) in a small pan. Saute on medium-low heat for 30-60 seconds, then remove from heat.
Pour the Creole butter sauce over the shrimp, potatoes, and corn and give it a stir until everything is evenly coated.
Line all the ingredients in a single layer on a baking sheet and add the Andouille sausage. Sprinkle with salt, pepper, and Creole seasoning.
Bake for 12-15 minutes or until shrimp is pink and cooked through.
Garnish with lemon wedges and chopped cilantro, and serve with Creole butter sauce on the side.

Grilling Packets

Divide between 3-4 packets of aluminum foil. Fold the edges of the foil up around the food to close the packet for heat and liquid retention.
Place on a preheated grill over medium-high heat for about 8 minutes per side.
Serve immediately, garnished with lemon wedges.

Notes

Large shrimp shrimp work best for boils.
Fresh sweet corn is the best, but frozen corn on the cob is good, too.
Cut larger red potatoes into bite-sized chunks if you don't have the small new potatoes.
Be careful not to overcook the shrimp so they don't turn rubbery and tasteless.
Replace Creole seasoning with Old Bay seasoning for a flavor twist.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition