Onion Boil Cajun Shrimp Sausage (Printable Version)

Southern style boil with shrimp, sausage, potatoes, corn, and onions infused with Cajun spices.

# What You'll Need:

→ Seafood

01 - 2 lbs large raw shrimp, shell-on, deveined

→ Meats

02 - 1 lb andouille sausage or smoked sausage, sliced into 1-inch pieces

→ Vegetables

03 - 2 large yellow onions, quartered
04 - 4 ears corn, cut into thirds
05 - 1.5 lbs small red potatoes, halved

→ Seasoning & Aromatics

06 - 4 cloves garlic, smashed
07 - 1 lemon, halved
08 - 1/4 cup Cajun seasoning
09 - 2 bay leaves
10 - 1 tbsp kosher salt
11 - 1 tsp black peppercorns

→ To Serve

12 - 4 tbsp unsalted butter, melted
13 - Fresh parsley, chopped
14 - Lemon wedges

# How to Make It:

01 - Fill a large stockpot with 4 quarts of water. Add onions, garlic, lemon halves (squeezed into the water and then dropped in), Cajun seasoning, bay leaves, kosher salt, and black peppercorns. Bring to a boil over high heat.
02 - Add potatoes and cook for 15 minutes until just beginning to soften.
03 - Add corn pieces and sausage. Boil for 10 more minutes.
04 - Add shrimp and cook for 3 to 4 minutes until shrimp are pink and just cooked through.
05 - Drain the mixture through a large colander. Discard bay leaves and lemon halves.
06 - Spread the mixture on a newspaper-lined table or large serving platter. Drizzle with melted butter and sprinkle with parsley. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means less cleanup and more time with your guests.
  • The longer it sits in that seasoned broth, the better it tastes—there's no rushing this one.
  • It feeds a crowd without making you feel like you're slaving away in the kitchen.
02 -
  • Don't skip the initial boil of your seasoning base—those few minutes let the spices bloom and marry before everything else goes in.
  • The shrimp cook fast, almost offensively fast; a 30-second overcooked shrimp tastes like rubber, so set a timer or keep your eyes open.
03 -
  • If you're making this for a crowd and short on space, you can prep everything hours ahead and keep it in the fridge—just don't start boiling until 45 minutes before serving.
  • The secret that makes this taste better than restaurant versions is using real Cajun seasoning instead of just salt and pepper, then tasting as you go so you know the broth is bold enough.
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