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Flavorful Cajun Loaded Shrimp Boil Recipe Perfect Louisiana Style Creole

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A bold and smoky Louisiana-style shrimp boil featuring shrimp, Andouille sausage, baby red potatoes, and corn simmered in a buttery, spicy Creole broth. Perfect for gatherings and quick weeknight dinners.

Ingredients

Scale
  • 2 pounds large shrimp, shell-on, deveined (fresh or thawed frozen)
  • 1 pound Andouille sausage, sliced
  • 4 ears fresh corn, cut into thirds (or frozen)
  • 1.5 pounds baby red potatoes, halved
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
  • 1/4 cup Cajun seasoning blend (e.g., Tony Chachere’s)
  • 2 tablespoons smoked paprika
  • 1 tablespoon cayenne pepper (adjust to taste)
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • 1 lemon, halved
  • 1 stick unsalted butter (about 1/2 cup or 113g), melted
  • 6 cups water
  • Salt and black pepper to taste

Instructions

  1. In a large stockpot, combine 6 cups of water with Cajun seasoning, smoked paprika, cayenne pepper, dried thyme, bay leaves, salt, and black pepper. Bring to a rolling boil over high heat, stirring occasionally to dissolve spices (about 10 minutes).
  2. Add baby red potatoes and quartered onion to the boiling broth. Reduce heat to medium-high and cook for 10 minutes or until potatoes are just tender.
  3. Add sliced Andouille sausage and corn pieces to the pot. Simmer for another 8-10 minutes to allow flavors to meld and corn to soften.
  4. Add shrimp and smashed garlic cloves. Cook for 3-4 minutes until shrimp turn pink and curl, being careful not to overcook.
  5. Remove pot from heat. Stir in melted butter and squeeze in lemon juice, tossing gently to coat all ingredients.
  6. Using a slotted spoon or spider strainer, lift shrimp, sausage, potatoes, and corn out of the broth onto a large serving tray or newspaper-lined table.
  7. Optionally, sprinkle chopped fresh parsley or green onions over the top for garnish.

Notes

Keep shrimp shell-on during cooking to lock in moisture and flavor. Adjust cayenne pepper for desired heat level. Stir in butter at the end for richness. Use gluten-free sausage and seasoning for gluten-free version. Leftovers keep well refrigerated for up to 2 days; reheat gently to avoid tough shrimp.

Nutrition

Keywords: Cajun shrimp boil, Louisiana shrimp boil, Creole seafood boil, Andouille sausage recipe, spicy shrimp boil, seafood boil recipe, Cajun seasoning, shrimp dinner

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