Shrimp Boil

We were gifted a dozen ears of sweet corn and after eating some for dinner I decided to use the rest with this fabulous Shrimp Boil. It is made with shrimp, beer, red potatoes, onion, andouille sausage and sweet corn all boiled in water with Old Bay seasonings. This was a great tasting meal that was made in one pot and it feeds a large family or guests.

Adapted from


In a 12 quart stock pot over high heat

boil the water, beer, Old Bay, and salt.

Add the potatoes.

Add the onions.

Boil for 8 minutes.

Cut the corn and sausage while

the onions and potatoes cook.

Add the sausage and cook for 5 minutes.

Then add the corn and cook for 7 minutes.

Stir in the shrimp and cook for 4 minutes

or until the shrimp turns pink.

Drain the liquid.

Place it all on a paper covered table

or large plate then serve.

Shrimp Boil



  • 4 quarts (16 cups) water
  • 12 oz. beer
  • 1/2 cup Old Bay Classic Seafood Seasoning
  • 2 Tbsp. Salt
  • 8 medium red potatoes, cut in half 
  • 2 large onions, cut into wedges
  • 2# andouille sausage, cut into 2” pieces
  • 8 ears fresh sweet corn, shucked and cut into thirds
  • 4# jumbo shrimp, shells on


  1. In a 12 quart stock pot over high heat, boil the water, beer, Old Bay and salt.
  2. Meanwhile rinse the red potatoes and cut them in half. Cut the onions into wedges. Add both the potatoes and onions to the boiling liquid and cook for 8 minutes.
  3. Meanwhile cut the corn in thirds. Cut the sausage into 2″ pieces.
  4. Once the potatoes cook for the 8 minutes, add the sausage and cook for 5 minutes.
  5. Add the corn and cook for 7 minutes.
  6. Stir in the shrimp and cook for 4 minutes or until the shrimp turns pink.
  7. Gently pour into a colander draining the liquid.
  8. Place on a paper covered table or a large plate and serve immediately.


    • The liquid has so much Old Bay seasoning in it I can’t think of what I would want to do with it. It really is just a liquid to cook in to give everything a great flavor. If you think of anything else let me know. 🥰

  1. We did this a few times here. Kind of a stand back and grab your dinner moment. Expect a mess, but it is worth it.

  2. This looks delicious! I seem to recall you made another boil dish last year? I had been inspired to do my boil after that one and may do so again!

    Are you able to do anything with the juice of the boil after you drain it? It seems very flavorful!

    • Thanks and no the liquid goes down the drain. There is so much Old Bay in it you wouldn’t be able to stand the liquid, but it sure does a great job flavoring everything. You were hoping to drink the beer weren’t you! 😂🤣😂

      • 🤣 I’m actually not a beer or alcohol consumer but I could see why you think that. Hahah. Makes sense re: overpowering old bay flavour.

  3. Looks scrumptious! I’ve had this down on the Gulf Coast, where most restaurants pour it out on a sheet of butcher paper on the table, and it’s everyone for themselves. 😊

    • It surely is delicious, but the simplicity and fact that it is made in one pot helps too. It is usually made in a very large quantity then dumped on a paper covered picnic table and everyone takes what they want. Cray fish and crab can also be used. Thank you and have a great Friday!

  4. I’ve heard of this feast as I worked with a woman who lived in Boston most of her life before marrying and moving to Michigan. Now I know what it looks like – delicious!

  5. What nice presentation! We throw ours onto a platter in a jumble, or into an ice chest (where it stays hot). It never even occurred to me to arrange it prettily like you did, highlighting the corn. Nice!

      • I think you are better at making the right amount! I always make too much, and then do fun things with the leftovers. I have a recipe for a leftover seafood boil omelet and a recipe for a leftover seafood boil chowder. My husband is particularly fond of the chowder and urges me to make too much seafood boil, LOL.

Leave a Reply