Y’all. I finally made a One Pot Creole Shrimp Boil. Since Mardi Gras, I’ve actually been dying for this dish and didn’t get a chance to try it when I went down New Orleans last year for my birthday. I had the most amazing time, and basically ate my way through that city. Totally worth it. As such, I figured it was about time I make some more of the DE-LICIOUS cuisine found down in the Big Easy.
Granted, if you want to be traditional, this recipe should have some fresh, live crawfish cooking up in the pot but ’tis not the season. I couldn’t wait until next year for those little guys to hit the market again so I went for a basic Shrimp Boil, with some spicy andouille sausage thrown in there because yes please.
Also, I named this recipe One Pot Creole Shrimp Boil because, when I got home from the store, I had Creole seasoning, the same seasoning I used in my Easy Creole Jambalaya. However, feel free to use your favorite cajun seasoning to switch it up a little bit or go the well-loved, oft used Old Bay’s Seasoning.
Favorite thing about this recipe other than the inyourfacedelicious flavors? SO EASY!!! The name gives it all away: all in one pot! I was truly shocked that I had not figured this out earlier. It’s pretty massive amount of water + ingredients to throw in there so make sure you use a large stock pot to fit it all!
PS. To make this dish even more exciting and awesome, try serving it the traditional way by pouring the cooked boil ingredients over a bunch of newspaper with tons of lemons, butter, some hot sauce, and a little bit of the broth to add some extra flavor :-).Print
- 1 lb jumbo shrimp, peeled and deveined
- 12 ounces Andouille sausage, cooked and sliced
- 1 lb red potatoes, largely diced
- 2 ears fresh corn, shucked and cut in half
- 3 garlic cloves
- 1 bay leaf
- 1 onion, quartered
- 1 lemon, halved
- 1/2 cup creole seasoning
- 2 tablespoons unsalted butter
- Add 4 quarts of water to a large pot. Squeeze the lemons over the water to add the juice and then add the juiced lemons themselves. Add the onion, garlic, bay leaf and creole seasoning.
- Bring the water to a boil. Once boiling, add the potatoes and cook for 5-7 minutes, until just tender. Add the corn and cook another 5 minutes.
- Add the shrimp and sausage, and cook for 2-3 minutes, until shrimp is just pink and opaque.
- Remove and discard the bay leaf and lemons. Remove contents of the pot to a large bowl/platter. Toss with butter, 1/4 cup of the broth from the pot, lemon wedges, and your favorite hot sauce!