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Shrimp_Boil_Bowl

Ultimate Cajun Shrimp Boil Bowl

This ultimate Cajun shrimp boil bowl combines juicy shrimp, smoky sausage, tender baby potatoes, sweet corn, and onion in a rich garlic butter sauce seasoned with Cajun spices, seafood seasoning, lemon, and optional hot sauce. It is a hearty one-pot seafood dinner packed with bold flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 persons
Course: Main Course
Cuisine: American, Cajun-Inspired, Southern
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs large shrimp, peeled and deveined, with a few tail-on
  • 12 oz smoked beef or turkey sausage, sliced into thick rounds
  • 1 lb baby yellow potatoes
  • 3 ears corn, cut into thick pieces
  • 1 medium onion, sliced
  • 5 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1 1/2 tbsp Cajun seasoning
  • 1 tsp Old Bay-style seafood seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes, optional
  • 1 tbsp fresh lemon juice
  • 1 cup seafood or chicken broth
  • 1 tbsp hot sauce, optional
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • Lemon wedges, for serving

Equipment

  • large pot
  • Large skillet or Dutch oven
  • Colander
  • Wooden spoon or silicone spatula
  • Large serving bowl

Method
 

  1. Bring a large pot of salted water to a boil. Add the baby potatoes and cook until nearly fork-tender. Add the corn during the final few minutes, then drain well.
  2. Melt 1 tablespoon of butter in a large skillet or pot over medium-high heat. Add the smoked sausage and sliced onion. Cook until the sausage is browned and the onion begins to soften.
  3. Add the remaining 3 tablespoons of butter and minced garlic. Stir in the Cajun seasoning, seafood seasoning, smoked paprika, red pepper flakes, broth, lemon juice, and hot sauce if using. Simmer for a few minutes until the Cajun butter sauce is glossy and slightly reduced.
  4. Add the drained potatoes and corn to the skillet. Toss everything with the sausage until thoroughly coated in the seasoned garlic butter sauce.
  5. Add the shrimp and cook just until pink and opaque, tossing gently so every piece of shrimp gets coated in the Cajun sauce. Season with salt and black pepper to taste.
  6. Transfer the Cajun shrimp boil to a large serving bowl. Spoon the extra garlic butter sauce over the shrimp, sausage, potatoes, and corn. Sprinkle with fresh parsley and serve hot with lemon wedges.

Notes

Cook the potatoes until nearly fork-tender before adding the corn so both finish at the right texture.
Brown the sausage well to build extra flavor before adding the garlic butter sauce.
Simmer the Cajun butter sauce for a few minutes so it becomes glossy and slightly reduced.
Add the shrimp last and cook only until pink and opaque to keep them tender.
Adjust the red pepper flakes and hot sauce to suit your preferred spice level.
Taste before adding extra salt because the sausage, Cajun seasoning, seafood seasoning, and broth may already contain sodium.
Serve hot with fresh parsley and lemon wedges.