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Prawn

Shrimp Boil

A Southern classic featuring shrimp, corn on the cob, red potatoes, and sausage, all boiled together in a seasoned broth with Cajun spices. Served family-style, it’s a flavorful, hands-on feast perfect for gatherings and outdoor dining.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 6 yellow onions, peeled and quartered
  • 2 heads celery, rinsed and trimmed
  • 5 artichokes, stems peeled
  • 6 heads garlic, tops trimmed off
  • 2 lemons, halved
  • 2 (16-ounce) bottles zatarain's liquid shrimp and crab boil
  • 3 bags shrimp boil spice, like zatarain's
  • 3/4 cup kosher salt
  • 1/2 cup creole or cajun seasoning
  • 50 small red potatoes, washed
  • 20 ears of corn, husked and broken in half
  • 6 pound andouille or polish sausage
  • 15 green onions, ends trimmed
  • 3 bunches asparagus, ends trimmed
  • 10 pound shell-on shrimp, fresh or frozen and thawed

Directions

  1. Fill a 44-quart pot with a boiler basket a little over half full with cold water. Add the yellow onions, celery, artichokes, garlic, lemons, liquid boil, spice bags, salt, and Creole seasoning.
  2. Place the pot over high heat and bring to a boil. Once boiling, add the potatoes and return to a boil. Cook for about 5 minutes (or a bit longer if your potatoes are larger then golf balls), then add the corn, sausage, and green onions and return to a boil.
  3. Fish out one of the larger-sized potatoes and test for doneness. If it's cooked through, add the asparagus and cook until just tender. Remove the basket and let it drain. Bring it over to a paper-covered table and turn the contents over onto the table.
  4. Return the basket to the pot of boiling water, add the shrimp, and stir well. Cook the shrimp for 2 to 3 minutes, until cooked through. Take the basket back to the table and turn the shrimp out on top of the rest of the meal.
  5. Eat, laugh, and be merry.