Summer Shrimp Boil

In all seriousness, this shrimp boil is so yummy and so easy that you just must give it a try this summer. The recipe came from my favorite go to seafood book, The Encyclopedia of Cajun Cuisine. Just roll up your sleeves and enjoy a big steaming pile of juicy jumbo shrimp and spicy veggies.

Summer Shrimp Boil

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  • Prep Time


  • Total Time


  • Servings



  • 5

    lbs (21-25 count) shrimp

  • gallons of water

  • 3

    medium onions, largely chopped or sliced

  • 2

    heads of garlic

  • 4-5

    stalks of celery, cut into thirds

  • 4

    lemons, sliced

  • 6

    bay leaves

  • 1

    bottle of crab boil

  • 1

    lb country sausage, cut into pieces or left in links (your choice)

  • 1

    cup salt ( I know this seems like a lot but trust me!)

  • 2

    tsp cayenne pepper

  • 2

    lbs red small potatoes

  • 6

    ears frozen corn

  • ½

    bag of ice


In a heavy 20-quart stockpot, bring water to a rolling boil. Drop in all ingredients but the shrimp,potatoes and corn. Cover and rapidly boil at least 10 minutes to create a flavored seasoning stock. Add potatoes, return to a boil and cook for another 5 minutes. Now add the corn and boil for another 10 minutes. Add shrimp the the pot, cover and return to a boil. Boil for 2-3 minutes tops. Immediately remove pot from the heat and add ice. Let the shrimp, sausage and veggies soak in the water for 15-30 minutes. The longer they soak the more flavor they absorb. Drain off water before serving and pile on a huge platter of layered newspapers, paper towels or whatever you can get your hands on easily. You are going to be hungry!


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