Cajun Shrimp Boil


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Seafood boil seasoning such as Old Bay, 6 tablespoons
  • Yellow onions, 2 large, quartered
  • Garlic, 1 head, unpeeled and halved crosswise
  • Lemons, 2, halved
  • Red-skinned potatoes, 2 lb (1 kg) small
  • Corn, 4 ears, each cut into thirds
  • Smoked pork or chicken sausages, lb (750 g), cut into slices 1 inch (2.5 cm) thick
  • Large shrimp (prawns), 3 lb (1.5 kg), unpeeled and tails intact


  • Simmer the potatoes

    Fill a large pot with water and place over high heat. Add the seafood seasoning, onions, garlic, and lemon halves and bring to a boil. Add the potatoes, reduce the heat to low, and simmer until the potatoes are tender, 15–20 minutes.

  • Cook the shrimp

    Add the corn and sausages to the pot and cook for 5 minutes. Remove from the heat, add the shrimp, cover, and let stand until the shrimp are opaque, about 4 minutes. Pour the contents of the pot into a colander to drain. Return the shrimp, sausage, and vegetables to the pot, or place in a large serving bowl, and serve.