Cajun Shrimp Boil Recipe (2024)

I have lived in South Louisiana for 38 years, including Lafayette, Baton Rouge and New Orleans. Nowhere have I ever seen remoulade sauce at a shrimp boil. That is usually reserved for cold shrimp in a co*cktail at a fancy meal, like Galatoire's. I doubt the riverboat captain uses it either.

I make it myself. Mayo, thai chili sauce (sambal oelek - available everywhere in the condiments aisle - plastic jar with green cover), finely chopped cornichons, sweet pickle relish, coarse dijon mustard, pickle juice, lots of minced garlic, white horseradish -- all to taste --- it should be a pale pink color (from mayo and sambal combo). There are a lot of recipes online for it... all easy. Some may appeal to you more than others. But a very yummy addition to a meal like this.

Remoulade????

Don’t be afraid to throw in other side items for variety. Cut the top off pods of garlic and throw them in the pot for a great side appetizer. After cooking, enjoy the cloves directly or spread over some crispy bread. Some throw in button mushrooms. If you’re feeding a large group requiring multiple boils from the pot, throw your cooked food into a big cooler to keep your food steamy hot. Remember to reaseason the water with each new batch, and watch as people migrate to the spicier batches.

Better proportions: 4-5 lbs shrimp, twice as much andouille and 10 ears corn. Cook those potatoes until almost done before adding shrimp/corn. I didn't freeze corn and added with shrimp, brought to boil then turned off heat for 3 minutes. Used a rouille/remoulade hybrid, it's a MUST for this dish. I have one of those big ol' single propane burners (for lobster) and a giant pot -- gets the water boiling FAST -- great investment if you cook this sort of thing now and then...

Looks sensational except for one thing. Nobody down south seems to devein their shrimp. So I for one would change this recipe to add the comment to clean the shrimp and leave tails on. That should do it.

No, You need to leave the shells on the shrimp. Bare shrimp with little tails are all wrong--and won't taste right.

How many ounces are in each of the 3 seasoning pouches?

No, you never peel shrimp for a shrimp boil, they will be too spicy if you peel them--assuming you follow the directions on the amount of cayenne, etc. No kidding you should cough or choke when you get near the pot--as the directions say.

Where I come from we call this Frogmore Stew. And yes, we devein our shrimp while leaving the shells on.

The seafood boil bag contains mustard seed, coriander seed, cayenne pepper flakes, bay leafs (maybe 1/3 cup) dill seed, allspice, White peppercorns.I would toast the spices in a dry pan then put them in a cheese cloth pouch. Each bag is approximately 3ozI don’t know the exact proportions but anything you come up with will be as good if not better than a commercial mix. Good luck!

We peel and devein the shrimp as we eat it. Even little kids know how to peel and devein shrimp down here.

Use 1/2 amount of chili pepper.

This boil is a variation on South Carolina's Frogmore Stew. But Frogmore eschews the onions and celery. I have never seen a remoulade sauce there either. Still, I'd give it a try. But all you really need is a picnic table, kraft paper, lots of cold beer, and big bowl for shells. My wife, who is a Yankee, doesn't get it. Some things can not be taught.

Hi! Made this for 4th, was good. Left out cajun spices - put only lemon quarters, bay leaves and black peppercorns in water. Then potatoes, once soft added freshly shucked corn (did not freeze it), then after few minutes added shrimp on top. Cooked a few more minutes, maybe five, and dumped out water, put all on huge serving platter. Was delicious with melted butter with lemon and freshly ground pepper for dipping. Everyone ate! Highly recommend! Was sort of light, so cake for dessert. Yum!

Ok, am in the middle of trying this. I get that the cold corn slows down the cooking, what about using frozen shrimp? Messing around with timing.

M

Q

Any kind of sauce you want, add it. We have a remoulade and a spicy co*cktail sauce at the table. We also use andouille sausage to kick up that heat! Many names are given for this: Frogmore, Low Country Boil, and as my Cajun dad calls it: a shrimp boil.

Made halfish recipe. 5/6 quarts water 2TB LIquid Zatarains shrimp n crab boil. 1 lb shrimp, 14 oz sausage. All really good. I’d maybe add more Z spice. But it’s potent. Be careful.Fun dinner..

Made this tonight; so much fun and so good! I do wish I had a place to get real andouille sausage, but the Zataran's brand was passable. It's a definite do again next time I have a crowd! We added crablegs as well. Very tasty!

I cut this recipe in half and was more than dubious about the cooking method and times - especially given some of the earlier comments. Honestly, it worked perfectly! I'm not sure why the recipe suggests putting the corn in the freezer for a few minutes, so I skipped that step and everything was perfect! I didn't know how to cut a seasoning packet in half (the full recipe calls for three), so I just used one. It could've been a bit spicier, but it was still a big hit! And so easy!

Made this recipe tonight. No way on earth near frozen corn will cook n seven minutes. I am not trying to be difficult, but this recipe is flawed. I let the corn simmer for about another 10 minutes to get it to the point of being edible. Tossed in the shrimp and let them just cook through. Shrimp and corn were perfect.

I reduced the recipe to a third of ingredients. It provided 4 servings with sufficient shrimp for all. The corn needed more cooking so I'll add them earlier next time. Don't let the color of the potatoes fool you into thinking they need additional seasoning, taste first, you'll be surprised how well seasoned they are.

what happened to the corn?

I poured clarified butter in the bottom of my serving pan. I dumped the seafood into this pan with some of the pot liquor...makes a great "sauce" for dipping your food! No remoulade needed.

THIS IS SO GOODgreat intro for me to southern cooking. Added the mushrooms, next time would add more celery. Played around with my remoulade (grated a pickle in!) and devoured this on my living room floor. Can't wait to make again for company. Don't be afraid of the salt content! The end result is not "salty" but properly salted.