A shrimp boil you can assemble ahead and bake or smoke from frozen. Par-cooking the potatoes and corn is the trick that lets everything finish together. Your Cajun blend is the star.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 lb andouille or smoked sausage, sliced
- 1 lb baby potatoes, halved
- 2 ears corn, cut into rounds
- 4 tbsp butter, melted
- 2 tbsp Cajun blend
- 3 garlic cloves, minced
- 1 lemon, in wedges
Instructions
- Par-boil the potatoes for about 10 minutes until just shy of tender, adding the corn for the last 3 minutes. Drain and cool.
- Melt the butter and stir in the Cajun blend and garlic.
- Toss the shrimp, sausage, and par-cooked potatoes and corn with the Cajun butter. Divide into foil packs or 8" pans.
- Bake fresh at 400°F for ~20 minutes, or from frozen for ~30–35 minutes, or smoke at 375°F, until the shrimp are pink and opaque. Serve with lemon wedges.
Make-Ahead & Storage
Par-cook the potatoes and corn, assemble with raw shrimp, and freeze up to 2 months. Bake or smoke straight from frozen. The sausage is already cooked, so it's along for flavor.
Notes
Par-cooking the slow ingredients is essential — otherwise the shrimp overcook while the potatoes catch up. Smoking the packs adds a great extra layer of flavor.