Cajun Shrimp Boil

Serves 4

  • 4 tablespoons Old Bay Seasoning
  • 4 cups of baby potatoes, cut into halves
  • 2 corn on the cob ears, cut into 2-inch pieces
  • 12 ounces Andouille sausage, cut into pieces 
  • 1 pound shrimp, shelled, deveined, tail-in
  • 1 tablespoon chopped parsley, for garnishing
  • 6 tablespoons unsalted butter, melted
  • 1½ tablespoons Cajun seasoning
  • Lemon wedges
  1. Bring water in a tall stock pot to a rolling boil. Add the Old Bay Seasoning, baby potatoes and corn. Cook potatoes until tender. 
  2. Melt the butter together with Cajun seasoning to make Cajun butter. Mix well then set aside. 
  3. Add the sausage and shrimp to the pot and boil for three minutes. The shrimp should turn pink when done. 
  4. Drain the pot of all the ingredients using a colander. Do it in two batches if your colander is not big enough. 
  5. Heat a skillet over high heat. Add the Cajun butter, shrimp boil ingredients and chopped parsley.
  6. Stir until everything is well combined and serve immediately with Cajun butter and lemon wedges.

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