Jumbo shrimp tossed with corn, Andouille sausage, and potatoes in a buttery garlic Cajun sauce. This small batch Shrimp Boil is simple, delicious, and so perfect for gatherings.
Ingredients
1-2 corn on the cob, cut in half
4-5 baby potatoes
2 pounds jumbo shrimp, deveined
2-3 Andouille sausage, sliced
For the Garlic Butter Cajun Sauce
4 tablespoons butter
6 cloves garlic, minced
2½ teaspoons oyster sauce
¾ teaspoon cajun/creole seasoning
¾ teaspoon Old Bay seasoning
½ teaspoon paprika
½ teaspoon hot sauce
¼ teaspoon granulated sugar
Directions:
In a medium sized pot, add water to the halfway point. Bring it to a boil then add potatoes and corn on the cob. Cook for about 15-20 minutes until the potatoes are tender.Test the potatoes readiness by inserting a fork into the center. If it goes through, the potatoes are ready.
Remove the potatoes and corn and add the shrimp to the water. Cook for about 5-7 minutes until the shrimp have turned from a grayish color to an orange color.
While the potatoes and corn are cooking, add a little bit of vegetable oil to a medium sized skillet. Once the vegetable oil has warmed up, add sliced sausages and cook for a few minutes until browned.
In a small pot, add butter over low to medium heat. Once the butter has melted, add garlic and cook until golden brown and aromatic. Then add oyster sauce, Cajun seasoning, Old Bay seasoning, paprika, hot sauce, and granulated sugar. Cook until all the ingredients are well combined.
Place all the ingredients into a large bowl, and toss until the sauce coats the shrimp, potatoes, corn, and sausage.
Serve the shrimp boil warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2020/07/22/small-batch-shrimp-boil/