Why did my corn turn mushy?

It was cooked too long․ Corn should be added at the last 5-7 minutes of potato cooking‚ even if the water is boiling‚ because corn needs less time to cook than potatoes․ Adding corn at the start of cooking will cause it to become mushy before the potatoes are cooked․

Can I use frozen shrimp?

Yes‚ as long as frozen shrimps are thawed before boiling․ Thawing prevents under- or overcooking of shrimps․

Should shrimp be peeled before boiling?

Leave the shells and tails on when boiling shrimp․ Shells and tails will help hold the shrimp together during cooking and add flavor to the cooking water․ Eating shrimp with shells and tails is a tradition associated with the shrimp boil meal․

Is a Low Country Boil different?

They are the same dish․ Low Country Boil is the name used for this dish in South Carolina's coastal lowlands․

How should I reheat leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days․ To reheat leftovers‚ sauté over medium heat with a bit of water and butter in a pan until heated through․ Shrimp and other seafood should not be reheated in a microwave because they become rubbery․ Potatoes and sausage may be reheated in a microwave․ Shrimp and other seafood should not be reheated in a microwave because they become rubbery․ Leftover corn and potatoes can be used in breakfast recipes․ Cooked shrimp can be eaten cold in a grilled shrimp dish or seafood salad․

Shrimp Boil with Andouille and Spiced Butter

By Priya ShahOct 21, 2026

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Cooked potatoes are softer than cooked corn․ Shrimp are cooked last and basted with spiced butter to keep them tender․ This meal is served family style in the dining room․ I like the browned andouille sausage․

Shrimp Boil with Andouille and Spiced Butter

I cook the shrimp in a 12-quart stockpot with seasoned water and keep a large colander ready by the stockpot as you add shrimp․ You need a lot of room in the colander for the shrimp to drain․ Adding salt to the water will help make it taste like seawater․

The large cast-iron skillet is a must-have kitchen item that I always use (too many sausages for the skillet)‚ and I cook the andouille sausages in the skillet in batches to brown them well before returning them to the pot to finish cooking․ If you add too many sausages to the skillet at once‚ they won't brown well because of the juices they release․

After boiling‚ I serve the boiled meat dish on platters and top it with melted butter before it cools․ This helps ensure that the final dusting will adhere to the meat․ Lemon and parsley slices can be provided as a colorful accompaniment to the boiled meat․ Paper-covered serving tables are an option‚ but platters work better for smaller groups․

Why you'll love this recipe

The potatoes are cooked initially until they are soft but still hold their shape when drained of the cooking water․
Adding corn toward the end of cooking prevents the kernels from becoming soggy in the broth․
Serving andouille separately helps it caramelize and develop a crust before serving it with other boil items․
Shrimp are added at the end of the dish's preparation to keep them tender and from curling into the shape of the letter O․
A large colander enables you to drain all the food from the pot at once and leave less water in the serving dish․
Warming the butter is done after draining and adds flavor to the corn and potatoes․

Instructions

Fill a large stockpot with 6 quarts (5.7 L) of water and bring it to a rolling boil over high heat.

Salt the boiling water heavily, then add the halved onion, halved garlic head, bay leaves, and 1/4 cup (30 g) of Old Bay seasoning.

Squeeze the juice from two lemon halves into the pot and add the spent rinds.

Heat 1 tablespoon (15 ml) of oil in a skillet over medium-high heat.

Arrange the sausage rounds in a single layer, working in batches if needed.

Sear the sausage for 2-3 minutes per side until the edges are deeply browned, then remove it from the heat and set aside.

Add the halved potatoes to the boiling pot and cook for 10-12 minutes, until they are fork-tender but still holding their shape.

Add the corn segments and boil with the potatoes for an additional 5 minutes.

Add the seared sausage and raw shrimp to the pot at the same time.

Cook for 2-3 minutes, until the shrimp are opaque and curled into a C shape.

Drain the pot immediately through a large colander and discard the onion, garlic, and bay leaves.

Melt the remaining butter in a small saucepan and whisk in 2 tablespoons (15 g) of Old Bay seasoning and 1 teaspoon of dried herb flakes.

Transfer the drained boil to a large serving platter or a paper-lined table.

Drizzle the warm butter sauce over the spread and toss gently.

Dust the spread with Cajun seasoning and more dried herb flakes.

Scatter the chopped parsley over the top.

Tuck the lemon wedges around the edges of the platter.

FAQ

Harvest squid that are opaque and pink and have a C-shaped body․ O-shaped squid are overcooked․ Squid needs only 2 or 3 minutes' cooking time after being added to the pot․

1 / 2

Dinner American Southern Shrimp Summer Stovetop

Shrimp Boil with Andouille and Spiced Butter

Name: Shrimp Boil with Andouille and Spiced Butter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 6 quarts water (5.7 L); salt (to taste); 1 large white onion (halved); 1 head garlic (halved); 2 bay leaves; 1/2 cup Old Bay seasoning (divided, 60 g); 2 lemons (halved and wedged); 1 tablespoon oil (15 ml); 1 lb andouille sausage (sliced into rounds, 450 g); 1 1/2 lb small red potatoes (halved, 680 g); 4 ears corn on the cob (cut into mini-cob segments); 2 lb large pink shrimp (raw, tail-on, 900 g); 1 cup unsalted butter (melted, 225 g); 1 teaspoon dried herb flakes (plus more for final dusting); Cajun seasoning (for final dusting); 1/4 cup fresh parsley (chopped, 10 g); 1 teaspoon cayenne pepper (optional, for extra heat)

By Priya ShahOct 21, 2026

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

The potatoes are cooked initially until they are soft but still hold their shape when drained of the cooking water․
Adding corn toward the end of cooking prevents the kernels from becoming soggy in the broth․
Serving andouille separately helps it caramelize and develop a crust before serving it with other boil items․
Shrimp are added at the end of the dish's preparation to keep them tender and from curling into the shape of the letter O․
A large colander enables you to drain all the food from the pot at once and leave less water in the serving dish․
Warming the butter is done after draining and adds flavor to the corn and potatoes․

Ingredients

Servings4

•6 quarts water (5.7 L)
•salt (to taste)
•1 large white onion (halved)
•1 head garlic (halved)
•2 bay leaves
•½ cup Old Bay seasoning (divided, 60 g)
•2 lemons (halved and wedged)
•1 tablespoon oil (15 ml)
•1 lb andouille sausage (sliced into rounds, 450 g)
•1 ½ lb small red potatoes (halved, 680 g)
•4 ears corn on the cob (cut into mini-cob segments)
•2 lb large pink shrimp (raw, tail-on, 900 g)
•1 cup unsalted butter (melted, 225 g)
•1 teaspoon dried herb flakes (plus more for final dusting)
•Cajun seasoning (for final dusting)
•¼ cup fresh parsley (chopped, 10 g)
•1 teaspoon cayenne pepper (optional, for extra heat)

Instructions

1
Fill a large stockpot with 6 quarts (5.7 L) of water and bring it to a rolling boil over high heat.
2
Salt the boiling water heavily, then add the halved onion, halved garlic head, bay leaves, and 1/4 cup (30 g) of Old Bay seasoning.
3
Squeeze the juice from two lemon halves into the pot and add the spent rinds.
4
Heat 1 tablespoon (15 ml) of oil in a skillet over medium-high heat.
5
Arrange the sausage rounds in a single layer, working in batches if needed.
6
Sear the sausage for 2-3 minutes per side until the edges are deeply browned, then remove it from the heat and set aside.
7
Add the halved potatoes to the boiling pot and cook for 10-12 minutes, until they are fork-tender but still holding their shape.
8
Add the corn segments and boil with the potatoes for an additional 5 minutes.
9
Add the seared sausage and raw shrimp to the pot at the same time.
10
Cook for 2-3 minutes, until the shrimp are opaque and curled into a C shape.
11
Drain the pot immediately through a large colander and discard the onion, garlic, and bay leaves.
12
Melt the remaining butter in a small saucepan and whisk in 2 tablespoons (15 g) of Old Bay seasoning and 1 teaspoon of dried herb flakes.
13
Transfer the drained boil to a large serving platter or a paper-lined table.
14
Drizzle the warm butter sauce over the spread and toss gently.
15
Dust the spread with Cajun seasoning and more dried herb flakes.
16
Scatter the chopped parsley over the top.
17
Tuck the lemon wedges around the edges of the platter.

FAQ

Harvest squid that are opaque and pink and have a C-shaped body․ O-shaped squid are overcooked․ Squid needs only 2 or 3 minutes' cooking time after being added to the pot․