Texas Gulf Shrimp Boil

Name: Texas Gulf Shrimp Boil
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds large Gulf shrimp, shell-on and deveined; 2 pounds small red potatoes, halved; 1 pound smoked andouille sausage, sliced into 1-inch pieces; 6 ears ears of corn, cut into thirds; 1 large yellow onion, quartered; 8 cloves garlic cloves, lightly crushed; 2 lemons fresh lemons, halved; 1/2 cup Cajun or Creole seasoning; 2 tablespoons Old Bay or seafood seasoning; 3 leaves bay leaves; 2 tablespoons kosher salt; 5 quarts water; 8 tablespoons unsalted butter, melted; 1/4 cup fresh parsley, chopped; 2 tablespoons hot sauce

This classic Texas Gulf shrimp boil combines sweet Gulf shrimp, smoky sausage, tender potatoes, corn, and bold Cajun-style seasoning in one festive pot. Finished with lemon, garlic butter, and fresh…

Ingredients

2 pounds large Gulf shrimp, shell-on and deveined
2 pounds small red potatoes, halved
1 pound smoked andouille sausage, sliced into 1-inch pieces
6 ears ears of corn, cut into thirds
1 large yellow onion, quartered
8 cloves garlic cloves, lightly crushed
2 lemons fresh lemons, halved
1/2 cup Cajun or Creole seasoning
2 tablespoons Old Bay or seafood seasoning
3 leaves bay leaves
2 tablespoons kosher salt
5 quarts water
8 tablespoons unsalted butter, melted
1/4 cup fresh parsley, chopped
2 tablespoons hot sauce

Instructions

Fill a large stockpot with the water. Add the Cajun seasoning, seafood seasoning, salt, bay leaves, onion, garlic, and the juice of one lemon, dropping the squeezed lemon halves into the pot as well. Bring to a vigorous boil over high heat.
Add the potatoes and boil for 12 to 15 minutes, until they are beginning to become tender but are not fully cooked.
Add the sausage and corn. Return the liquid to a boil and cook for 8 to 10 minutes, until the potatoes are tender and the corn is crisp-tender.
Add the shrimp and cook for 3 to 5 minutes, stirring once, until the shells turn bright pink and the shrimp are opaque and just cooked through. Do not overcook.
Drain the boil well, reserving 1/2 cup of the seasoned cooking liquid. Discard the bay leaves and lemon halves.
Whisk the melted butter with the reserved cooking liquid, hot sauce, the juice of the remaining lemon, and half of the parsley.
Spread the shrimp, potatoes, sausage, and corn over a newspaper-lined table or large serving platters. Drizzle with the garlic butter sauce, sprinkle with the remaining parsley, and serve immediately with extra lemon wedges and hot sauce.

Watch the Texas Gulf Shrimp Boil cooking video

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