If you’re craving something hearty, flavorful, and downright fun to share, this Shrimp Boil Recipe with Corn and Sausage Recipe is an absolute winner. I love how everything cooks together in one pot, soaking up those spices and juices, and creating a dish that’s both comforting and festive. Whether it’s a weekend family dinner or a casual get-together, you’ll find that this shrimp boil brings everyone to the table with big smiles and full plates.
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks together, blending flavors while saving you from extra dishes.
- Perfect Balance: The sweet corn, spicy andouille sausage, tender potatoes, and juicy shrimp create a crowd-pleasing mix.
- Flexible and Easy: You can make it your own with different seasonings or proteins, and it’s simple enough for weeknights yet special enough for company.
- Family Favorite: My family goes crazy for this every time, and I bet yours will too.
Ingredients You’ll Need
These ingredients aren’t just about flavor—they work beautifully together for a shrimp boil that’s got texture, spice, and sweetness all in one pot. When shopping, I recommend picking fresh corn and Andouille sausage for the authentic kick.
- Hot water: The base for your boil; enough water creates space for all ingredients to cook evenly.
- Large red onion (or yellow onion): Adds subtle sweetness and depth when boiled.
- Garlic bulb (whole head): Roasting the garlic head in the pot infuses wonderful aroma and flavor.
- Old Bay seasoning: The star seasoning that’s iconic in shrimp boils—don’t skimp on this one!
- Fresh thyme leaves: Adds a lovely earthy, herby note; dried works fine too.
- Medium red potatoes: Their firm texture holds up perfectly in boiling water.
- Salt and pepper: Essential for seasoning all layers of the dish.
- Corn ears (husked): Sweet, juicy, and the perfect natural partner to shrimp and sausage.
- Andouille sausage: Brings a smoky, spicy depth that makes this recipe really come alive.
- Shrimp (deveined, peeled if preferred): Fresh or thawed, medium-sized shrimp cook quickly & stay tender.
- Unsalted butter: Melted over the finished boil to add richness and help carry the flavors.
- Fresh lemon juice: Brightens up the entire dish—don’t skip this!
- Minced fresh parsley: A fresh garnish that adds color and a mild herbal note.
Variations
I love mixing things up with this shrimp boil recipe with corn and sausage recipe. It’s kind of like a blank canvas where you can tweak heat, swap veggies, or adjust proteins depending on the mood or season. Make it truly yours!
- Spicy Kick: Add crushed red pepper flakes or cayenne to the seasoning mix if you like things hot—I learned this the hard way after under-seasoning a batch and missing the heat!
- Vegetarian Twist: Skip the sausage and shrimp, and toss in hearty veggies like artichokes or mushrooms for a plant-based boil.
- Different Sausages: Substitute andouille with chorizo or kielbasa for a different flavor profile—my family actually tried chorizo once, and it was a big hit.
- Seafood Mix: Mix in crab legs or clams if you want to feel like you’re dining by the coast.
How to Make Shrimp Boil Recipe with Corn and Sausage Recipe
Step 1: Infuse the Water with Aromatics and Spice
Start by filling a large pot—about 12 quarts works great—with 4 quarts of water. Toss in the quartered onion, halved garlic bulb, Old Bay seasoning, and fresh thyme. Bring everything to a rolling boil over medium-high heat. This step is where the magic begins; those aromatics and spices marry with the water, creating a flavorful cooking bath for all the ingredients. I always keep the garlic in big chunks so it doesn’t disappear but still imparts that subtle garlic aroma.
Step 2: Cook the Potatoes Until Tender
Add your quartered red potatoes to the pot and season with about a tablespoon of salt. Let them cook for about 10 to 15 minutes, until they’re just about fork-tender but not falling apart. This timing took me some practice at first—too soft and they turn mushy, too firm and they don’t absorb enough flavor.
Step 3: Add Corn and Sausage for Sweetness and Spice
Next up, add the cut corn and cook for 3 minutes. Then, toss in the sliced andouille sausage and let everything continue boiling for about 4 more minutes. This layering lets each component soak up the seasoning perfectly—and I especially love when the sausage infuses its smoky flavor around the corn and potatoes.
Step 4: Gently Cook the Shrimp Last
Toss in the shrimp last because they cook super fast—usually just 1 to 2 minutes until they turn pink and opaque. Be careful not to overcook; I once left mine in too long, and they got rubbery. Keep an eye on the color change, and you’ll nail it every time.
Step 5: Drain and Dress with Butter, Lemon, and Parsley
Once everything is cooked, drain the boil but save about a quarter cup of the broth if you like—it’s great for dipping or drizzling. Spread the shrimp, sausage, potatoes, and corn over a large serving platter or rimmed baking sheet. Drizzle the melted butter and fresh lemon juice over everything, then sprinkle with parsley, a bit more Old Bay seasoning, and freshly cracked pepper. Serve immediately while warm and steaming.
Pro Tips for Making Shrimp Boil Recipe with Corn and Sausage Recipe
- Timing is Everything: Pay close attention to cooking times for potatoes and shrimp to avoid mushy or rubbery textures.
- Use Old Bay Generously: It’s the secret weapon—don’t be shy when adding it to the boiling water and final seasoning.
- Save Some Broth: That leftover cooking liquid is rich in flavor and makes a great dipping sauce or base for a seafood soup later.
- Don’t Peel Shrimp Early: Leaving the shells on until after cooking locks in moisture and flavor (though peel first if you prefer convenience).
How to Serve Shrimp Boil Recipe with Corn and Sausage Recipe
Garnishes
I always reach for fresh parsley and an extra sprinkle of Old Bay on top right before serving. Sometimes I add lemon wedges on the side for that zesty squeeze everyone loves. A dash of sea salt or smoked paprika also kicks things up nicely.
Side Dishes
Nothing beats some crusty bread or garlic butter rolls alongside this. For veggie sides, a crisp coleslaw or a simple green salad balances the richness. My go-to is always some quick pickled cucumbers to cut through the bold flavors.
Creative Ways to Present
For special occasions, I line a big wooden table or picnic bench with butcher paper, dump the shrimp boil right on top, and let everyone dig in family-style. It’s festive, casual, and fun. For an indoor dinner, a large platter with lemon slices and fresh herbs arranged on the side makes it feel extra special.
Make Ahead and Storage
Storing Leftovers
I store leftovers tightly covered in the fridge for up to two days. Be sure to keep the sausage and shrimp separate from the potatoes and corn if you want to reheat evenly without overcooking the seafood. A shallow airtight container works best to keep things fresh.
Freezing
Freezing shrimp boil isn’t my favorite because shrimp and potatoes can get a bit mushy after thawing, but if you want to, freeze the components separately in freezer-safe bags. Thaw overnight in the fridge for best results and refresh by reheating gently.
Reheating
I reheat leftovers in a large skillet on medium heat with a splash of broth or water to keep everything moist. Stir gently to warm all ingredients evenly without overcooking. Microwaving works too but can make shrimp rubbery if overheated.
FAQs
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Can I use frozen shrimp for this shrimp boil recipe with corn and sausage?
Absolutely! Just make sure to thaw the shrimp completely before adding it to the pot. Pat them dry with paper towels to prevent extra water from diluting the flavor. Since frozen shrimp might release some water, keep an eye on cooking time and don’t overcook.
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What can I substitute for Andouille sausage?
If you can’t find Andouille, kielbasa or spicy chorizo can work well as alternatives. They bring a similar smoky, spicy profile. You could also try smoked sausage or even a milder bratwurst if you prefer less heat.
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How spicy is this shrimp boil recipe with corn and sausage recipe?
The spice level largely depends on the type and amount of Old Bay seasoning and sausage you use. Old Bay has a mild kick, while Andouille tends to be smoky and moderately spicy. You can adjust heat by adding crushed red pepper or using milder sausage versions.
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Can I make this recipe gluten-free?
Yes, this shrimp boil recipe with corn and sausage is naturally gluten-free as long as the sausage you select contains no gluten additives. Always check labels to be sure, especially with processed meats.
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Is it okay to peel shrimp before or after cooking?
You can do either! Cooking shrimp with shells on locks in moisture and flavor, but peeling beforehand is more convenient for quick eating. I usually leave the shells on during cooking and peel when serving.
Final Thoughts
This shrimp boil recipe with corn and sausage recipe has been a staple in my kitchen ever since I discovered how simple and rewarding it is. It’s the kind of dish that turns a regular meal into a celebration—no matter the occasion. You’ll love how the flavors meld and how easy cleanup is with just one pot. So grab your ingredients, invite some friends or family, and get ready for a delicious, hands-on feast that everyone will remember.
Print
Shrimp Boil Recipe with Corn and Sausage Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Southern, American
Description
A classic Southern shrimp boil featuring tender shrimp, hearty red potatoes, flavorful andouille sausage, and sweet corn all cooked together in a seasoned broth. This one-pot meal is infused with Old Bay seasoning, fresh thyme, garlic, and onion, then finished with a buttery lemon drizzle and fresh parsley for a savory, satisfying seafood feast.
Ingredients
Broth and Seasoning
- 4 quarts hot water
- 1 large red onion (or yellow onion), sliced into 4 – 6 wedges
- 1 garlic bulb (whole head), halved horizontally
- 1/2 cup Old Bay seasoning
- 1 1/2 Tbsp fresh thyme leaves (or 1 1/2 tsp dried)
Vegetables and Protein
- 1 1/2 lbs medium red potatoes, cut into fourths
- Salt and pepper to taste
- 4 ears corn, husked, cut into fourths or broken into halves
- 14 oz. andouille sausage, sliced into 1-inch thick pieces
- 1 1/2 lbs shrimp, deveined, peeled if preferred
Finishing Touches
- 6 Tbsp unsalted butter, melted
- 2 Tbsp fresh lemon juice (or more to taste)
- 2 Tbsp minced fresh parsley
Instructions
- Prepare the Broth: Fill a large pot (about 12 quarts) with 4 quarts of water. Stir in the sliced onion, halved garlic bulb, Old Bay seasoning, and thyme. Bring the mixture to a boil over medium-high heat.
- Cook Potatoes: Add the quartered red potatoes to the boiling broth and season with salt (about 1 tablespoon). Cook until the potatoes are nearly tender, about 10 to 15 minutes.
- Add Corn and Sausage: Add the cut corn to the pot and cook for an additional 3 minutes. Next, add the sliced andouille sausage and cook for 4 more minutes.
- Cook Shrimp: Gently stir in the shrimp and cook until they turn opaque and pink, about 1 to 2 minutes, being careful not to overcook.
- Drain and Serve: Drain the shrimp boil mixture, reserving up to 1/4 cup of the broth if desired for serving. Spread the contents onto a large serving platter or baking sheet.
- Finish with Butter and Lemon: Drizzle the melted butter and fresh lemon juice over the shrimp boil. Sprinkle with minced parsley, additional Old Bay seasoning, and freshly ground black pepper to taste. Serve warm.
Notes
- This shrimp boil is a Southern classic combining seafood, vegetables, and sausage cooked together for deep flavor.
- Peeling the shrimp before cooking is optional based on preference.
- Reserving some cooking broth can add flavor if served alongside or used for dipping.
- Adjust the amount of Old Bay seasoning and lemon juice to your personal taste.
- Use a large enough pot to accommodate ingredients and prevent overcrowding, which helps even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 589 kcal
- Sugar: 7 g
- Sodium: 826 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 41 g
- Cholesterol: 372 mg
