Mardi Gras Shrimp Feast (Printable)

Festive Southern seafood with shrimp, potatoes, corn, and sausage boiled with Cajun spices for a flavorful meal.

# What You’ll Need:

→ Seafood & Sausage

01 - 2 pounds large raw shrimp, shell-on, deveined
02 - 1 pound andouille sausage or smoked sausage, sliced into 1-inch pieces

→ Vegetables

03 - 1.5 pounds baby red potatoes, halved if large
04 - 4 ears corn on the cob, cut into thirds
05 - 1 large yellow onion, quartered
06 - 1 lemon, sliced

→ Boil & Seasonings

07 - 1/2 cup Cajun seasoning
08 - 2 tablespoons Old Bay seasoning
09 - 4 garlic cloves, smashed
10 - 2 bay leaves
11 - 2 tablespoons salt
12 - 1 teaspoon black peppercorns
13 - 8 cups water
14 - 1 bottle (12 ounces) light beer, optional

→ To Serve

15 - 1/4 cup unsalted butter, melted
16 - Fresh parsley, chopped
17 - Lemon wedges

# How To Make It:

01 - Fill a large stockpot with 8 cups of water and the beer if using. Add Cajun seasoning, Old Bay, salt, peppercorns, garlic, bay leaves, onion, and lemon slices. Bring to a boil over high heat.
02 - Add potatoes to the boiling liquid. Cook for 10 to 12 minutes until just tender when pierced with a fork.
03 - Add corn pieces and sliced sausage to the pot. Continue cooking for 7 to 8 minutes.
04 - Add shrimp to the pot. Boil for 2 to 3 minutes until shrimp turn pink and opaque. Avoid overcooking to prevent rubbery texture.
05 - Drain the boil thoroughly, discarding the cooking liquid and aromatics. Arrange shrimp, sausage, potatoes, and corn on a large platter or newspaper-lined table. Drizzle with melted butter, sprinkle with chopped parsley, and serve with lemon wedges.

# Expert Tips:

01 -
  • The aroma alone will have your neighbors knocking before you even set the table
  • Everything cooks in one pot, meaning less cleanup and more time with the people you actually like
02 -
  • Shrimp continue cooking after leaving the liquid, so pull them slightly underdone rather than risk rubbery meat
  • The seasoning liquid tastes intensely salty alone, but that intensity is exactly what penetrates the ingredients properly
03 -
  • If you're serving a crowd, consider doing two smaller pots instead of one massive one—more even cooking and easier handling
  • Save some of that spicy cooking liquid before draining if you want an instant seafood stock later

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