A Cajun Shrimp Boil is one of the most delicious and easiest dinners you can make while still being a very impressive meal to serve to guests. You can have your prep work done ahead of time and have dinner done in 30 minutes. And it all starts with this amazing seasoning packet. ZATARAIN’S Crawfish, Shrimp and Crab Boil, in a bag!
It definitely makes it easier if you have a big stock/steamer pot or pasta pot with a built-in strainer. But if you don’t….no worries. You’ll just have to dump everything into a big colander when it’s done.
First, get a 1 pound bag of jumbo shrimp out of the freezer to thaw. If necessary, you can run some cool water over them to speed up the process. Do not peel those babies!
To start the cooking process put 3 pounds of small red potatoes in the strainer basket (if you’re using one) and cover with cold tap water up to about 3 inches and add the seasoning packet.
Bring the potatoes to a boil and allow to boil for 20 minutes before adding the next ingredient.
While the potatoes are cooking, put the Andouille sausage on the grill until the skin is slightly crispy, and you have attained those awesome grill marks. Then cut the sausage into about 1-inch pieces. (Johnsonville makes some great Andouille sausage now, but if you don’t like it spicy, feel free to substitute smoked sausage or a mixture of the two)
Once the potatoes have been boiling for 20 minutes, add 5 – 6 ears of fresh sweet corn, that have been cut in half.
After the sweet corn has been in the pot for 5 minutes, add the cooked sausage and the raw shrimp. Then cook for an additional 5 – 7 minutes, or until the shrimp have turned that beautiful orange color and are cooked through.
This is where it’s super handy to have a steamer pot….just lift it out of the broth and let it drain.
Dump the entire basket onto a big tray. Serve with a big bowl of melted butter and some sliced lemons!
This Cajun Shrimp Boil is such a fun meal to make, to serve, and to eat! Your guests will love it, think you are a spectacular cook and will enjoy every minute of the experience as well as the meal!
Of course, you can change the shrimp out for crab legs, crawfish or better yet….add all 3!
Cajun Shrimp Boil
Ingredients
- 3 pounds red small red potatoes
- 5-6 ears of sweet corn
- 2 pounds Andouille sausage
- 1 pound of shrimp – devained, peel on
- 1 3 ounce package of Zatarain's Crawfish, Shrimp, Crab Boil in a bag
- 2 sticks of salted butter
- 1-2 lemons
Instructions
- First, get a 1 pound bag of jumbo shrimp out of the freezer to thaw. If necessary, you can run some cool water over them to speed up the process.
- To start the cooking process put 3 pounds of small red potatoes in the strainer basket (if you're using one, and cover with cold tap water by about 3 inches over the top of the potatoes and add the Zatarain's seasoning packet.
- Bring the potatoes to a boil and allow to boil for 20 minutes before adding the next ingredient.
- While the potatoes are cooking, put the Andouille sausage on the grill until the skin is slightly crispy, and you have attained someawesome grill marks. Then cut the sausage into about 1-inch pieces. (Johnsonville makes some great Andouille sausage now, but if you don't like it spicy, feel free to substitute smoked sausage or a mixture of the two)
- Once the potatoes have been boiling for 20 minutes, add 5 - 6 ears of fresh sweet corn, that have been cut in half.
- After the sweet corn has been in the pot for 5 minutes, add the cooked sausage and the raw shrimp. Then cook for an additional 5 - 7 minutes, or until the shrimp have turned that beautiful orange color and are cooked through.
- This is where it's super handy to have a steamer pot....just lift it out of the broth and let it drain. (Or pour into a large strainer.)
- Dump the entire basket onto a big tray. Serve with a big bowl of melted butter and some sliced lemons!
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