A Shrimp Boil is a festive and flavorful Southern US tradition that brings people together over a hearty spread of seafood and sides. Made with shrimp, corn on the cob, potatoes, and smoked sausage, all boiled together with zesty seasonings, this dish is simple yet satisfying. Often served family-style on a newspaper-covered table, it’s a hands-on, casual meal perfect for gatherings and summertime feasts.
Shrimp Boil
Ingredients
- 2 lemons
- 2 tbsp olive oil
- 16 ounces andouille sausage, sliced on the diagonal (kielbasa or other smoked sausage also work)
- 2 yellow onions, quartered
- 2 celery stalks, cut into 2-in. pieces
- 1 head garlic garlic, cut crosswise in half, plus 2 garlic cloves, finely chopped
- 1/2 cup Creole seasoning, plus more for serving
- 1 tbsp kosher salt
- 1 tsp dried thyme
- 5 flat-leaf parsley sprigs
- 3 tbsp parsley leaves, chopped both springs and leaves needed
- 2 bay leaves
- 2 pounds baby red potatoes, cut in half if larger than 2 in.
- 4 ears corn, each cut into 3 pieces
- 12 tbsp salted butter
- 1/2 tsp black pepper
- 3 pounds jumbo shrimp, shells on and deveined
- Hot sauce, for serving
Instructions
- Zest and juice 1 lemon and reserve in a small bowl; reserve the lemon rinds separately. Cut the second lemon into quarters.
- In a large stockpot, heat the oil over medium heat. Add the sausage, onion, celery, and garlic halves, and saute until the onion begins to turn golden and the garlic is fragrant, 5 to 7 minutes. Add 1 gallon of water and the lemon rinds and quarters. Add the Creole seasoning, salt, thyme, parsley sprigs, and bay leaves; bring the mixture to a boil.
- Add the potatoes and corn, cover, and cook until the potatoes are tender when pricked with a fork, 10 to 12 minutes.
- Meanwhile, in a small saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped garlic, and cook until fragrant, 30 seconds. Do not let brown. Add the remaining 10 tablespoons butter and melt. Remove from the heat and skim off any white foam that floats to the top. Stir in the pepper, chopped parsley, and reserved lemon zest and juice. Keep warm.
- When the potatoes are tender, stir the shrimp into the stockpot, and let cook for 1 minute. Remove the stockpot from the heat. Use a large slotted spoon to scoop the shrimp and vegetables out of the pot and onto a serving platter or large baking sheet. Spoon about 1 cup of the boil liquid over the shrimp and vegetables.
- Serve with the butter sauce, hot sauce, and an extra sprinkling of Creole seasoning.
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