Mardi Gras Shrimp Boil Feast (Printable)

A vibrant Southern seafood boil with shrimp, potatoes, corn, sausage, and zesty spices, perfect for festive gatherings.

# What You Need:

→ Seafood & Sausage

01 - 2 pounds large raw shrimp, shell-on, deveined
02 - 1 pound andouille sausage or smoked sausage, sliced into 1-inch pieces

→ Vegetables

03 - 1.5 pounds baby red potatoes, halved if large
04 - 4 ears corn on the cob, cut into thirds
05 - 1 large yellow onion, quartered
06 - 1 lemon, sliced

→ Boil & Seasonings

07 - 1/2 cup Cajun seasoning (store-bought or homemade)
08 - 2 tablespoons Old Bay seasoning
09 - 4 garlic cloves, smashed
10 - 2 bay leaves
11 - 2 tablespoons salt
12 - 1 teaspoon black peppercorns
13 - 8 cups water
14 - 1 bottle (12 ounces) light beer (optional)

→ To Serve

15 - 1/4 cup unsalted butter, melted
16 - Fresh parsley, chopped
17 - Lemon wedges

# How-To Steps:

01 - Fill a large stockpot with 8 cups of water and the beer if using. Add Cajun seasoning, Old Bay, salt, peppercorns, garlic, bay leaves, onion, and lemon slices. Bring to a boil over high heat.
02 - Add potatoes to the boiling liquid. Boil for 10 to 12 minutes, or until just tender when pierced with a fork.
03 - Add corn pieces and sausage to the pot. Cook for another 7 to 8 minutes, ensuring the sausage is heated through.
04 - Add the shrimp to the pot. Boil for 2 to 3 minutes, or until shrimp are pink and opaque. Do not overcook to prevent rubbery texture.
05 - Drain the boil thoroughly, discarding the broth and aromatics. Arrange shrimp, sausage, potatoes, and corn on a large platter or newspaper-lined table for a traditional presentation.
06 - Drizzle with melted butter, sprinkle generously with chopped parsley, and serve with lemon wedges on the side.

# Expert Tips:

01 -
  • The whole house smells like a Cajun kitchen, and that scent alone is worth making it
  • Its the kind of meal that turns strangers into friends, especially when you eat with your hands
  • You can adjust the heat to make everyone happy without losing the soul of the dish
02 -
  • The shrimp are done the second they turn pink, so do not walk away or they will become tough
  • Layer the ingredients by cooking time, starting with what takes longest and ending with what cooks fastest
  • The newspaper trick is not just for show, it saves you from doing a mountain of dishes afterward
03 -
  • Buy the best quality shrimp you can find, since they are the star of the show
  • Let the butter soften slightly before melting so it mixes evenly with the parsley
  • If you are cooking for a crowd, make two smaller pots instead of one giant one

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