Mardi Gras Shrimp Corn Sausage (Printable)
A flavorful Louisiana seafood boil with shrimp, corn, sausage, and potatoes ready in under an hour.
# What You Need:
→ Seafood
01 - 1.5 lbs large raw shrimp, shell-on, deveined
→ Vegetables
02 - 4 ears corn, cut into thirds
03 - 1.5 lbs baby red potatoes, halved
04 - 1 large yellow onion, quartered
05 - 1 lemon, sliced
→ Meats
06 - 14 oz Andouille sausage, sliced into 1-inch pieces
→ Seasonings
07 - 3 tbsp Cajun seasoning (or Old Bay)
08 - 4 cloves garlic, smashed
09 - 2 bay leaves
10 - 1 tbsp kosher salt
11 - 1 tsp black peppercorns
→ Liquids
12 - 8 cups water
13 - 2 cups beer (optional, replace with water if desired)
→ For Serving
14 - 4 tbsp unsalted butter, melted
15 - Fresh parsley, chopped
16 - Lemon wedges
17 - Hot sauce (optional)
# Directions:
01 - Combine water, beer (if using), Cajun seasoning, garlic, bay leaves, salt, black peppercorns, onion, and lemon slices in a large stockpot. Bring to a boil over high heat.
02 - Add potatoes to the boiling liquid. Reduce heat to medium and simmer for 10 minutes, or until potatoes are just starting to become tender.
03 - Add sausage and corn to the pot. Simmer for 8–10 minutes until the corn is bright yellow and tender.
04 - Add shrimp and cook for 2–3 minutes, just until shrimp turn pink and are cooked through. Do not overcook.
05 - Drain the boil using a large colander. Discard bay leaves and lemon slices if desired. Transfer shrimp, vegetables, and sausage to a large platter or spread over newspaper for traditional presentation.
06 - Drizzle with melted butter, sprinkle with fresh parsley, and serve with lemon wedges and hot sauce.
# Expert Tips:
01 -
- Its an excuse to eat with your hands and get butter everywhere
- The entire meal cooks in one pot, leaving you more time for festivities
- That spicy, aromatic broth infuses every single ingredient with magic
02 -
- Overcooked shrimp is the number one mistake here, so set a timer and trust it
- The liquid reduces as it boils, so keep an eye on your water level
- Newspaper isnt just for show, it makes cleanup incredibly satisfying
03 -
- Buy the biggest shrimp you can find, because peeling tiny ones is nobody idea of a party
- Pre-cut everything before you start cooking, because the timing matters once that pot is boiling