June 18, 2025

Shrimp and Sausage Boil

Learn how to make an easy shrimp and sausage boil with Old Bay seasoning and a delicious lemon butter sauce. You will love the combination of seafood with new baby potatoes and tender corn on the cob. Ready to eat in less than 30 minutes! A great summer meal without a lot of effort! If you have ever had shrimp and sausage boil it is delicious and so fun to eat. Other seafood can be added if desired. My first taste of shrimp and sausage boil was in Pismo Beach several years ago and I wanted to recreate it at home. All that was missing from this dish was the ocean and beach but it did bring back some great memories!

Ingredients needed to make Shrimp and Sausage Boil:

12 cups water (you can substitute a bottle or can of beer for part of the water for extra depth of flavor)
1 tbsp salt
1/2 cup Old Bay seasoning
5 sprigs fresh thyme
4 bay leaves
1 tsp cayenne pepper or 1/2 tsp dried red pepper flakes
3 cloves of garlic, smashed
1 tbsp dried parsley or 3 tbsp fresh chopped parsley
2 lemons, cut into quarters
1 sweet onion, cut into quarters
3 ears corn on the cob, cut into thirds
1 small bag (about 1.5 lbs) baby potatoes (use red, yukon gold or tri-color), cut in half
1 package (14 oz) Andouille sausage, cut into 1/2 inch pieces (may substitite Kielbasa sausage if you don’t like the heat of the Andouille)
1 lb jumbo shrimp, peeled and deveined with tails left on

For the lemon butter sauce:

1/2 cup unsalted butter
2 garlic cloves, grated
1/4 cup fresh lemon juice (about 1 lemon)
1 tbsp Old Bay seasoning
2 tsp dried parsley or 2 tbsp fresh chopped parsley

How to make Shrimp and Sausage Boil:

In a large stockpot mix water, beer (if using), salt, Old Bay seasoning, thyme sprigs, bay leaves, cayenne or pepper flakes, garlic, parsley, lemon quarters, and onion quarters.

Stir gently and bring mixture to a boil.
Add potatoes and corn and cook, uncovered, over medium high heat until potatoes and corn are fork tender about 4-5 minutes (you want potatoes to still be firm, not mushy).

Add the sausage and shrimp to the pot and cook for approximately 1-2 minutes or until shrimp are just barely cooked and lose opacity. (Don’t overcook the shrimp or they will be tough.)

Remove the sausage, shrimp, potatoes and corn from the pot with a slotted spoon and place in a large serving bowl. Cover with tinfoil. Discard the broth.

In a large saucepan melt butter over medium heat. Add the garlic and cook for 1 minute until garlic is tender. Stir in lemon juice, Old Bay seasoning, and parsley. Add salt and pepper to taste if needed.
Pour the butter sauce over the shrimp and sausage boil and stir to coat everything. Serve immediately.
Serve with additional Old Bay seasoning, lemon, and melted butter for dipping if desired.

Notes:

If you want to make this more fancy, try adding lobster and crab legs in place of some of the shrimp.
For an authentic seafood boil, serve on top of some white paper or parchment paper. Just dump the drained vegetables and seafood on top of the paper and let everyone dig in!
Any leftovers can be stored, covered, in the refrigerator for 2-3 days. Reheat in the microwave before serving.
Great served with cornbread, french bread, potato salad, mac and cheese, green salad, or baked beans.

Here is a picture of Bob and me with our seafood boil at Pismo Beach. So much fun!

Yummy side dish recipes to try:

Green Chile Mac and Cheese

No Knead French Bread

Best Potato Salad

Crockpot Baked Beans

Green Salad With Citrus