Name: One Pot Creole Shrimp Boil Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Creole
Ingredients: 1 lb jumbo shrimp, peeled and deveined; 12 ounces Andouille sausage, cooked and sliced; 1 lb red potatoes, largely diced; 2 ears fresh corn, shucked and cut in half; 3 garlic cloves; 1 onion, quartered; 1 bay leaf; 1 lemon, halved; 1/2 cup Creole seasoning; 2 tablespoons unsalted butter

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If you’re craving a dish that bursts with bold flavors, hearty ingredients, and comes together effortlessly in just one pot, you have to try this One Pot Creole Shrimp Boil. It’s the perfect blend of tender shrimp, smoky andouille sausage, sweet corn, and red potatoes all simmered in a vibrant Creole-spiced broth. Every bite celebrates the rich culinary traditions of Creole cooking with an easy method that guarantees a flavorful, colorful feast. You’ll find this dish as comforting as it is exciting, making it a go-to for casual dinners or lively gatherings with friends and family.

One Pot Creole Shrimp Boil Recipe - Recipe Image

Ingredients You’ll Need

This recipe is a fantastic example of how simple, quality ingredients come together to create incredible flavor and texture. Each ingredient plays a crucial role: the shrimp brings a succulent seafood sweetness, the andouille sausage adds smoky spice, and the vegetables add color, heartiness, and natural sweetness.

1 lb jumbo shrimp, peeled and deveined: Fresh or thawed shrimp are essential for tender, flavorful bites.
12 ounces Andouille sausage, cooked and sliced: This smoked sausage adds a robust, smoky depth that’s signature to Creole dishes.
1 lb red potatoes, largely diced: Red potatoes hold their shape well and add a creamy texture when boiled.
2 ears fresh corn, shucked and cut in half: Adds sweetness and vibrant yellow color for visual appeal.
3 garlic cloves: Garlic infuses the broth with a mouthwatering aromatic punch.
1 bay leaf: A subtle herbal note that elevates the overall flavor complexity.
1 onion, quartered: Adds natural sweetness and depth when simmered.
1 lemon, halved: Both juice and rind brighten the broth with a fresh citrus zing.
1/2 cup Creole seasoning: The star spice blend that defines this boil with bold, balanced heat and flavor.
2 tablespoons unsalted butter: Adds richness and helps marry the flavors together perfectly.

How to Make One Pot Creole Shrimp Boil

Step 1: Build Your Flavorful Broth

Start by adding 4 quarts of water to a large pot, then squeeze the juice from the halved lemons into the water before tossing those juiced lemons in too. Add the quartered onion, garlic cloves, bay leaf, and the all-important Creole seasoning. This combination simmers to create the fragrant, spicy, and tangy base that infuses every ingredient with authentic Creole goodness.

Step 2: Cook the Potatoes and Corn

Bring the seasoned water to a rolling boil, then add the diced red potatoes. Let them cook for 5 to 7 minutes until they are just tender, offering a hearty texture. Next, add the fresh corn halves and continue boiling for another 5 minutes. These sweet, starchy vegetables soak up the flavorful broth beautifully.

Step 3: Add the Shrimp and Sausage

Time to introduce the protein! Add the peeled jumbo shrimp and sliced andouille sausage to the pot. Cook for just 2 to 3 minutes until the shrimp turn pink and opaque, indicating the perfect doneness, while the sausage warms through and releases its smoky aroma into the mix.

Step 4: Finish and Toss

Remove and discard the bay leaf and lemons from the pot. Transfer all the cooked ingredients to a large bowl or platter. Toss everything with 2 tablespoons of unsalted butter and about 1/4 cup of the flavorful cooking broth to keep everything juicy and rich. Serve with fresh lemon wedges and your favorite hot sauce for a customizable kick.

How to Serve One Pot Creole Shrimp Boil

Garnishes

Simple garnishes elevate this dish to next-level deliciousness. Lemon wedges refresh the palate and add a bright citrus punch. Fresh chopped parsley or green onions add a pop of color and a bit of herbal freshness to balance the smoky, spicy notes.

Side Dishes

This One Pot Creole Shrimp Boil stands wonderfully on its own, but pairing it with crusty French bread or buttery garlic biscuits makes for a perfect meal. A crisp green salad or coleslaw provides a refreshing contrast to the hearty boil, balancing richness with light, crisp textures.

Creative Ways to Present

For a fun twist, serve everything family-style spread out on a newspaper-lined table for a communal eating experience just like a traditional Southern seafood boil. Alternatively, lay it out on large platters with small bowls of dipping sauces like remoulade or spicy aioli to add personal flair. It’s also fantastic packed into foil packets for an outdoor picnic or boil-at-the-beach party.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. The flavors meld even further overnight, making the next day’s meal even tastier. Consume within 2 days for the best taste and texture, especially for the shrimp.

Freezing

The potatoes and sausage freeze best, but shrimp can become a bit rubbery once thawed and reheated. If you want to freeze the entire dish, consider undercooking the shrimp slightly and adding them fresh when reheating. Store portions in freezer-safe containers for up to 1 month.

Reheating

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to maintain moisture. Avoid high heat so the shrimp stay tender and the potatoes don’t dry out. A quick sauté in a pan with a little butter also revives the dish beautifully.

FAQs

Can I use frozen shrimp for the One Pot Creole Shrimp Boil?

Absolutely! Just be sure to thaw them completely and pat them dry before adding to the pot to ensure even cooking and the best texture.

What can I substitute for andouille sausage?

If andouille isn’t available, smoked kielbasa or chorizo provide a similar smoky flavor profile to complement the Creole seasonings.

Is this recipe very spicy?

The heat level depends on your Creole seasoning brand and how much hot sauce you add at serving. You can adjust accordingly to make it mild or fiery to suit your taste.

Can I make this with other shellfish?

Yes! Crab legs, clams, or mussels can be added for a seafood extravaganza. Timing adjustments will be necessary to avoid overcooking.

What’s the best way to peel shrimp quickly?

A great trick is to pinch the body just behind the head and pull; the shell should come off easily. Using deveined, pre-peeled shrimp can save time too.

Final Thoughts

This One Pot Creole Shrimp Boil is a celebration of flavor, community, and easy cooking that will quickly become a favorite in your kitchen. Whether you’re feeding a crowd or treating yourself to a satisfying meal, it’s a dish that invites you to savor every bite and share good times. Don’t wait to try this warm and vibrant dish—you’re going to love how effortlessly delicious it comes together.

One Pot Creole Shrimp Boil Recipe

★★★★★

5.3 from 19 reviews

Author: Jack
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Lactose

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Description

This One Pot Creole Shrimp Boil is a flavorful and easy-to-make dish combining tender shrimp, smoky Andouille sausage, red potatoes, and sweet corn, all simmered in a zesty Creole-spiced broth. Ideal for a family-friendly meal or casual gatherings, this recipe infuses bold Southern flavors with minimal cleanup.

Instructions

Prepare the Broth: In a large pot, add 4 quarts of water. Squeeze the juice from the lemons into the water, then add the juiced lemons, quartered onion, garlic cloves, bay leaf, and Creole seasoning to the pot.
Cook Potatoes: Bring the water to a boil. Once boiling, carefully add the diced red potatoes and cook for 5-7 minutes, until they are just tender but not falling apart.
Add Corn: Add the halved ears of corn to the pot and continue boiling for another 5 minutes until the corn is cooked through.
Cook Shrimp and Sausage: Add the peeled shrimp and cooked Andouille sausage slices to the pot. Boil for 2-3 minutes until the shrimp turn pink and opaque, indicating they are fully cooked.
Finish and Serve: Remove and discard the bay leaf and lemon halves from the pot. Using a slotted spoon, transfer the shrimp, sausage, potatoes, and corn to a large bowl or platter. Toss with the unsalted butter, about 1/4 cup of the hot broth from the pot, fresh lemon wedges, and your favorite hot sauce to taste. Serve immediately.