Shrimp and Sausage Boil
Dive into the ultimate coastal feast with this classic Shrimp and Sausage Boil—a vibrant, one-pot wonder brimming with bold flavors and hearty ingredients. Perfect for gatherings or weekday indulgence, this recipe combines tender, shell-on shrimp, savory andouille sausage, sweet corn on the cob, and creamy red potatoes, all infused with the zesty kick of Old Bay seasoning and fresh garlic. With just 15 minutes of prep and 30 minutes of cooking, this simple yet show-stopping dish is served drizzled with melted butter, a sprinkle of parsley, and a squeeze of lemon for a bright finish. Ideal for family-style meals, this flavorful boil can be served directly on a newspaper-lined table for an authentic experience. Pair it with hot sauce for an extra heat boost and get ready to impress your guests with this quintessential Southern favorite!
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Recipe Information
Ingredients
- 2 lbs Large shrimp, deveined and shell-on
- 1 lb Andouille sausage, sliced into 1-inch pieces
- 1.5 lbs Small red potatoes
- 4 ears Corn on the cob, cut into thirds
- 0.25 cup Old Bay seasoning
- 2 tbsp Salt
- 2 Lemon, quartered
- 4 Garlic cloves, smashed
- 8 cups Water
- 0.25 cup Butter, melted
- 2 tbsp Parsley, chopped (for garnish)
- Hot sauce (optional, for serving)
Instructions
Fill a large stockpot with 8 cups of water and place over high heat.
Add the Old Bay seasoning, salt, lemon quarters, and smashed garlic cloves to the pot. Bring the water to a boil.
Once boiling, add the red potatoes to the pot and cook for 10 minutes, or until they start to become tender.
Add the corn and sliced andouille sausage to the pot. Cook for an additional 5 minutes to allow the flavors to meld.
Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
Turn off the heat and carefully drain the contents of the pot using a colander.
Transfer the shrimp, sausage, potatoes, and corn to a serving platter or newspaper-lined table for a traditional presentation.
Drizzle the melted butter over the top and garnish with chopped parsley.
Serve hot with additional lemon wedges and hot sauce on the side, if desired.
Nutrition Facts
Calories |
4017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2110 mg | 703% | |
| Sodium | 27482 mg | 1195% | |
| Total Carbohydrate | 324.9 g | 118% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 76.9 g | ||
| Protein | 328.4 g | 657% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 984 mg | 76% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 9370 mg | 199% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
