Onion Boil Cajun Shrimp Sausage (Printable)

Juicy shrimp, spicy sausage, potatoes, corn, and onions cooked in a bold Cajun boil.

# 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 tablespoon kosher salt
11 - 1 teaspoon black peppercorns

→ To Serve

12 - 4 tablespoons 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 quartered onions, smashed garlic, squeezed lemon halves, Cajun seasoning, bay leaves, kosher salt, and black peppercorns. Bring to a boil over high heat.
02 - Add halved potatoes and boil for 15 minutes until just beginning to soften.
03 - Add corn pieces and sliced sausage. Continue boiling for 10 more minutes.
04 - Add shrimp and cook for 3 to 4 minutes, or until shrimp turn pink and are just cooked through.
05 - Drain the entire mixture through a large colander. Discard bay leaves and lemon halves.
06 - Spread the mixture onto a newspaper-lined table or large serving platter. Drizzle with melted butter and sprinkle with chopped fresh parsley. Serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, so cleanup is almost as fun as the meal itself.
  • The shrimp and sausage stay tender while the potatoes absorb all that spiced, buttery goodness without getting mushy.
  • It's naturally gluten-free and feeds a crowd without making you spend hours in the kitchen.
02 -
  • Don't skip squeezing and adding that lemon into the water early—it keeps the shrimp from turning gray and adds brightness that makes people wonder what your secret is.
  • Overcrowding the pot with too much cold shrimp at once will drop the water temperature and cause uneven cooking, so add them in a single layer and resist the urge to stir constantly.
  • The type of Cajun seasoning matters more than you'd think; some blends are very salty or very spicy, so taste a pinch before committing the full 1/4 cup.
03 -
  • Buy shrimp the day you plan to cook and keep them on ice until the moment they hit the water—fresh shrimp makes a noticeable difference in texture and sweetness.
  • If your Cajun seasoning blend includes salt, reduce the added kosher salt to 2 tsp to avoid over-salting the whole pot.
  • Prep everything before you start boiling so you can add components in quick succession without scrambling or leaving the kitchen.
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