Spicy Shrimp and Sausage Boil

Name: Spicy Shrimp and Sausage Boil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Cuisine: Cajun
Ingredients: 1 serrano or jalapeño chile, halved lengthwise; 2 celery stalks, halved; 1 medium onion, quartered through stem end; 2 garlic cloves, smashed; 2 tablespoons seafood seasoning, plus more for serving; 1 pound red new potatoes; 2 ears corn, husks and silks removed, quartered; 1 pound smoked andouille sausage, cut into 1-inch pieces; 1 pound large shell-on shrimp; 2 tablespoons melted butter; 1 teaspoon hot-pepper sauce

Recipe GLPR7185822edc4f1a

Cajun

Main Course

45 min

254 cal

Servings: 10

Stovetop

SNAP eligible

A vibrant one-pot coastal feast loaded with succulent shrimp, smoky andouille sausage, tender potatoes, and sweet corn, all infused with bold seafood seasoning and a kick of heat. This classic boil is perfect for feeding a crowd and makes for an easy, communal dining experience.

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Ingredients

1 serrano or jalapeño chile, halved lengthwise

2 celery stalks, halved

1 medium onion, quartered through stem end

2 garlic cloves, smashed

2 tablespoons seafood seasoning, plus more for serving

1 pound red new potatoes

2 ears corn, husks and silks removed, quartered

1 pound smoked andouille sausage, cut into 1-inch pieces

1 pound large shell-on shrimp

2 tablespoons melted butter

1 teaspoon hot-pepper sauce

Directions

Fill a large stockpot with about 6 quarts of water and bring to a rolling boil. Add the halved serrano chile, celery stalks, quartered onion, smashed garlic cloves, and seafood seasoning. Stir well to combine and let simmer for 5 minutes to build a flavorful base.
Add the red potatoes to the boiling seasoned water. Cook uncovered for about 8–10 minutes until they are just beginning to soften but still hold their shape.
Add the corn quarters to the pot and continue cooking for 3–4 minutes.
Add the cut andouille sausage pieces. Continue cooking for another 3–4 minutes, until the sausage is heated through and has released its flavors into the broth.
Add the large shell-on shrimp to the pot and cook for 2–3 minutes, stirring occasionally, until the shrimp are opaque and firm. Ensure the internal flesh is cooked through—the shells should be pink and the meat inside should no longer be translucent.
Drain the entire contents of the pot into a large colander, reserving the flavorful broth in the stockpot if desired for serving as a dipping liquid. Transfer the boiled ingredients to a large serving platter or several platters.
Drizzle the melted butter over the cooked shrimp, sausage, potatoes, corn, and vegetables on the platter. Pour the hot-pepper sauce over the butter and toss gently to coat everything evenly.
Sprinkle additional seafood seasoning to taste over the platter just before serving. Serve while still steaming hot, with small bowls for shells and discarded vegetable pieces if desired.

Comments

Grocery List Plus Editorial Staff4

This is a solid low-effort one-pot that hits well in Charlotte: shrimp is plentiful from the coast, andouille and seafood seasoning are standard at all major chains, and potatoes and corn are cheap year-round staples at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI. The real cost driver is shrimp at eight to ten dollars per pound, pushing per-serving cost toward four to five dollars even with thrifty sausage choices. The forty-five-minute stated time is honest for a boil, though it assumes your water reaches a rolling boil quickly and overlooks the five minutes of prep to peel, devein, and cut sausage. For a family meal it's forgiving—everything goes in one pot and will hold on low heat if dinner runs late—but it does not reheat well; reheated shrimp turns rubbery within hours, so leftovers are best eaten cold or not at all.