Onion Boil Cajun Shrimp Sausage (Print Version)

Southern-style shrimp and sausage boil with potatoes, corn, and onions spiced with Cajun seasoning.

# 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 tbsp kosher salt
11 - 1 tsp black peppercorns

→ To Serve

12 - 4 tbsp unsalted butter, melted
13 - Fresh parsley, chopped
14 - Lemon wedges

# How To:

01 - Fill a large stockpot with 4 quarts of water. Add quartered onions, smashed garlic, lemon halves (squeezed into the water and then dropped in), Cajun seasoning, bay leaves, kosher salt, and black peppercorns. Bring to a rolling boil over high heat.
02 - Add potatoes to the boiling liquid and cook for 15 minutes until just beginning to soften.
03 - Add corn pieces and sausage slices to the pot. Boil for 10 additional minutes.
04 - Add shrimp to the boiling liquid and cook for 3 to 4 minutes, or until shrimp are pink and cooked through.
05 - Pour the contents through a large colander to drain. Discard bay leaves and lemon halves.
06 - Spread the drained mixture onto a newspaper-lined table or large serving platter. Drizzle with melted butter and sprinkle with fresh parsley. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • Everything cooks in one pot, so your cleanup is nearly as easy as your cooking.
  • It feels fancy enough to impress guests but tastes like pure comfort, no pretense required.
  • The shrimp stays juicy and the sausage flavors mingle with everything else in ways that feel almost magical.
02 -
  • Don't skip squeezing that lemon into the water before you boil—the juice changes the entire flavor profile and keeps everything tasting fresh instead of heavy.
  • The moment your shrimp turn pink is your signal to stop, not a suggestion—every extra minute makes them rubbery and sad.
03 -
  • Cut your corn into thirds before cooking instead of leaving it whole—it fits better in the pot and cooks more evenly without taking up so much space.
  • Use newspaper instead of a platter if you're feeding a crowd, because it's authentic, easy to clean up, and honestly makes the whole thing taste better.
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