Cajun Shrimp Boil
This flavor-packed cajun shrimp boil will change your life! Plump shrimp, smoked sausage, and veggies soak up a deliciously spicy broth and are finished with an irresistible Cajun butter sauce for the ultimate seafood feast.
Servings: 6 servings
Calories: 733kcal
Ingredients
Shrimp Boil
- 1 medium yellow onion thinly sliced
- 6 garlic cloves minced
- 1 lemon sliced
- 1 small navel orange sliced
- 1 pound baby potatoes red or Yukon gold
- 12 ounces smoked sausage pork, beef, chicken, or turkey
- 1 tablespoon Old Bay seasoning
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 pound extra large shrimp head-off, peel-on or peeled
- 6 mini ears corn
- 6 soft-boiled eggs
Cajun Butter Sauce
- 6 tablespoons unsalted butter
- ½ cup reserved shrimp boil broth
- 1 garlic clove minced
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon honey
- 1 teaspoon worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon dried oregano
Instructions
- Fill an 8-quart stock pot ⅔ full with water and bring it to a rolling boil over high heat. Add the sliced onion, garlic, lemon slices, orange slices, potatoes, smoked sausage, Old Bay seasoning, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper and boil for 12 to 15 minutes until the potatoes are tender but not mushy.
- Add the shrimp and corn and boil for 5 to 7 minutes until the shrimp are pink and opaque.
- Reserve ½ cup of broth, and drain the shrimp boil through a large colander in the sink.
- Melt the butter in a small saucepan over medium-high heat. Add the garlic, lemon juice, honey, worcestershire sauce, salt, paprika, black pepper, garlic powder, onion powder, cayenne pepper, thyme, oregano, and reserved shrimp boil broth.
- Stir the ingredients to combine, lower the heat to medium-low, and simmer for 3 to 5 minutes until slightly thickened.
- Transfer the shrimp boil to a large serving platter along with the boiled eggs. Pour the garlic butter sauce all over the shrimp boil. Dig in!
Notes
- Use a large enough pot. For this recipe, you will need at least an 8-quart pot to allow the ingredients to cook properly and not overcrowd the pot.
- Add the ingredients in stages. The potatoes take much longer to cook than the shrimp and corn so do not add everything at once.
- Don't be afraid of seasoning! I don't recommend cutting back on the seasoning for the best flavor. You may even want to add more to suit your tastes. The seafood and potatoes need plenty of seasoning to soak up the flavor.
- Do not overcook the shrimp. Overcooked shrimp become tough and rubbery so remove them from the pot as soon as they are pink and opaque.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in the microwave or oven. Add extra seafood, chicken, or vegetable stock when reheating if needed.
Nutrition
Serving: 1serving | Calories: 733kcal | Carbohydrates: 76g | Protein: 33g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 128mg | Sodium: 998mg | Potassium: 1052mg | Fiber: 6g | Sugar: 9g | Calcium: 801mg | Iron: 4mg