Photography by Jim Bathie
This Louisiana-Style Shrimp Boil is a hearty, flavor-packed one-pot meal featuring fresh shrimp, smoky andouille sausage, sweet corn, and tender potatoes, all simmered in a boldly seasoned broth. Finished with a rich garlic butter and served alongside a zesty Spicy Rémoulade, this classic dish is perfect for gatherings, backyard boils, or festive summer dinners. It’s an easy, crowd-pleasing recipe that brings the spirit of a seafood boil to your own kitchen.
Louisiana-Style Shrimp Boil
Makes 4 servings
Ingredients
- 3 quarts water
- ¼ cup Cajun seafood boil seasoning
- 2 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- 1 medium green bell pepper, cut into 2-inch pieces
- 5 cloves garlic, smashed and divided
- 1 head garlic, halved
- 4 sprigs fresh thyme
- ½ pound sweet potatoes, cut into 1-inch pieces (peeled if desired)
- 1 pound smoked andouille sausage, sliced
- 2 inches thick crosswise
- 4 ears fresh corn, trimmed and cut into fourths lengthwise
- 2 pounds large fresh shrimp
- ½ cup unsalted butter
- ½ teaspoon chopped fresh thyme
- ½ teaspoon Cajun seasoning
- Spicy Rémoulade (recipe follows)
- Garnish: fresh thyme, Cajun seasoning
Instructions
- In a large cast-iron Dutch oven, bring 3 quarts water, seafood boil seasoning, celery, onion, bell pepper, 4 cloves garlic, halved garlic head, and thyme sprigs to a boil over medium-high heat. Reduce heat to medium; cook for 15 minutes.
- Stir potatoes and andouille into vegetable mixture; cook just until tender, 15 to 20 minutes. Stir in corn, and cook for 5 minutes. Remove from heat; stir in shrimp. Cover and let stand until shrimp are pink and firm, 4 to 5 minutes.
- Mince remaining 1 clove garlic. In a small saucepan, stir together minced garlic, butter, chopped thyme, and Cajun seasoning; cook over medium heat until butter is melted.
- Drain shrimp mixture, discarding liquid. Serve immediately with garlic butter and Spicy Rémoulade. Garnish with thyme and Cajun seasoning, if desired.
Spicy Rémoulade
Makes 1⅓ cups
Ingredients
- 1 cup mayonnaise
- 2 tablespoons Creole mustard
- 2 tablespoons ketchup
- 1 tablespoon hot sauce
- 3 cloves garlic, grated
- 2 teaspoons chopped fresh thyme
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
Instructions
- In a small bowl, whisk together all ingredients. Cover and refrigerate for up to 5 days.
