📝 About This Recipe
This classic Cajun shrimp boil is a celebration of the Gulf Coast, featuring jumbo shrimp steeped in a complex, aromatic broth of citrus, garlic, and deep Southern spices. Unlike a simple boil, this method uses a 'soak' technique to ensure the shrimp are incredibly juicy and infused with heat without becoming rubbery. It’s a messy, hands-on masterpiece that brings the spirit of a Louisiana backyard party right to your kitchen table.
🥗 Ingredients
The Seafood
- 3 pounds Jumbo Shrimp (shell-on, head-on preferred for flavor, or easy-peel)
The Boil Liquid
- 6 quarts Water
- 1 bag Dry Crab/Shrimp Boil Seasoning (4.5 oz size, such as Zatarain's or Old Bay)
- 2 tablespoons Concentrated Liquid Shrimp Boil (for extra kick)
- 1/2 cup Kosher Salt (adjust based on saltiness of dry mix)
- 3 pieces Lemons (halved)
- 2 heads Garlic (halved crosswise to expose cloves)
- 2 pieces Yellow Onions (quartered)
- 4 pieces Bay Leaves (dried)
The Aromatics & Sides
- 1 pound Andouille Sausage (cut into 1-inch rounds)
- 1 pound Red Bliss Potatoes (small, whole)
- 3 ears Corn on the Cob (husked and snapped in half)
- 3 stalks Celery (cut into 3-inch pieces)
- 4 tablespoons Unsalted Butter (to add richness to the soak)
👨🍳 Instructions
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1
Fill a large stockpot (at least 12-quart capacity) with 6 quarts of water. Place it over high heat.
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2
Add the dry shrimp boil bag, liquid concentrate, kosher salt, and bay leaves to the water.
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3
Squeeze the lemon halves into the water and drop the rinds in. Add the halved garlic heads, quartered onions, and celery stalks.
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4
Bring the aromatic broth to a rolling boil. Once boiling, reduce heat to medium-low and simmer for 10-15 minutes to allow the spices to fully infuse the liquid.
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5
Add the whole potatoes to the pot. Increase heat to maintain a steady simmer and cook for about 10-12 minutes until they are just starting to become tender when pierced with a fork.
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6
Add the sliced Andouille sausage and the corn pieces to the pot. Continue simmering for another 5 minutes.
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7
Add the 4 tablespoons of butter to the pot; this creates a silky mouthfeel and helps the spices cling to the shrimp shells.
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8
Turn the heat back up to high. Once the liquid returns to a vigorous boil, add the shrimp all at once.
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9
Cook the shrimp for only 2-3 minutes. Watch closely; as soon as they turn pink and form a 'C' shape, they are technically cooked.
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10
Immediately turn off the heat. This is the 'Soak' phase. Pour in a small bowl of ice or a splash of cool water to stop the cooking process while keeping the liquid warm.
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11
Let the shrimp soak in the seasoned liquid for 10-15 minutes. This is where the flavor moves from the shell into the meat. Taste a shrimp at 10 minutes; if you want it spicier, let it soak longer.
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12
Drain the contents of the pot through a large colander, or use a slotted spoon to pile the shrimp, vegetables, and sausage onto a newspaper-lined table or a large serving platter.
💡 Chef's Tips
Always use shell-on shrimp; the shells protect the delicate meat from toughening and hold onto the spice mix better. Do not overcook the shrimp in the boiling phase; the 'soak' is where the magic happens and prevents that rubbery texture. If you can't find Andouille, a good quality smoked Kielbasa is a suitable substitute, though it will be less spicy. Adjust the 'heat' by varying the soak time—the longer they sit in the hot broth, the more fire they will pack. Save the garlic heads! The cloves become buttery and sweet; squeeze them out of the skins onto a piece of potato or bread.
🍽️ Serving Suggestions
Serve with plenty of cold Abita beer or a crisp, acidic Chenin Blanc to cut through the spice. Provide small bowls of melted salted butter mixed with a dash of lemon juice and extra Cajun seasoning for dipping. A side of creamy, cold coleslaw provides a necessary refreshing crunch against the warm, spicy seafood. Don't forget the crusty French bread to mop up any stray juices and spread the softened boiled garlic on. Set out plenty of napkins and a large 'discard bowl' for the shrimp shells.