Description
A vibrant and flavorful seafood boil that brings joy and excitement to any gathering, featuring juicy shrimp, spicy andouille sausage, fresh corn, and tender potatoes simmered in a zesty broth.
Ingredients
- 1.5–2 quarts water
- 3–4 tablespoons Cajun seasoning
- 1 large onion, quartered
- 2 lemons, halved
- 3 bay leaves
- 4–6 garlic cloves, crushed
- 1.5 pounds baby potatoes, halved
- 1 pound andouille sausage, sliced into 1-inch rounds
- 4 ears of corn, shucked and halved
- 1–1.5 pounds jumbo shrimp, peeled and deveined
- 1 dozen large eggs
- 1 stick unsalted butter
- Chopped parsley for garnish
- Lemon wedges for garnish
- Salt and cracked black pepper to taste
Instructions
- Prepare the Pot: Fill a large stockpot with 2–3 quarts of water and bring it to a rolling boil.
- Flavor Infusion: Add the Cajun seasoning, quartered onion, lemon halves, bay leaves, and crushed garlic. Stir to combine, then taste; add salt if needed.
- Potato Time: Drop in the baby potatoes and simmer for about 10 minutes or until they are just tender when pierced with a fork.
- Add Sausage and Corn: Toss in the sliced andouille and corn halves. Cook for another 5 minutes to warm the sausage and soften the corn.
- The Grand Finale: Add the shrimp and whole eggs to the pot. Cook for 2–4 minutes until the shrimp turn opaque pink and the eggs are hard-cooked.
- Drain and Discard: Drain everything in a colander, discarding the bay leaves and boiled lemon halves.
- Make Garlic Butter: In a saucepan, melt the butter over low heat. Stir in minced garlic and warm gently until fragrant.
- Combine and Serve: Pour garlic butter over the seafood mixture in a bowl or on the serving surface and toss to coat evenly.
- Garnish and Enjoy: Serve immediately topped with chopped parsley and lemon wedges. Season with cracked black pepper and extra salt as desired.
Notes
For added flavors, consider using different types of seafood or adding additional vegetables like zucchini or bell peppers. A disposable seafood boil bag can make cleanup easier for large gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Cajun