If you’re looking for a crowd-pleasing dinner that lets you feed a small army with one big pot (and minimal dishes), a shrimp and sausage boil is your new best friend. It’s rustic, fun, and deliciously messy in the best possible way. Picture it: tender shrimp, smoky sausage, sweet corn, and creamy potatoes all tumbled together in garlicky, lemony Old Bay butter. That’s not dinner. That’s a party.
This shrimp and sausage boil recipe walks you through everything: how much to cook, when to add each ingredient, how to keep your shrimp from turning rubbery, plus tips for hosting your own low-country-boil-style feast at home.
What Is a Shrimp and Sausage Boil, Exactly?
A shrimp and sausage boil is a one-pot meal where you simmer potatoes, corn, smoked sausage, and shrimp in a seasoned broth, then drain and toss everything in melted butter and spices. It’s inspired by Southern low country boil traditions, especially from coastal areas like South Carolina and Georgia, where shrimp, sausage, and corn are classic staples.
Unlike delicate plated dishes, this is casual food. You often dump the cooked feast onto a newspaper- or butcher-paper-lined table, hand everyone a plate, and let them dig in. No fine china. Just lots of napkins and maybe a roll of paper towels.
Key Ingredients for the Best Shrimp and Sausage Boil
Shrimp
Size: Medium to large shrimp (about 21–30 count per pound) work perfectly. They’re big enough to stay juicy, but small enough to cook quickly and evenly.
Shell on or off? Shell-on shrimp have more flavor and are less likely to overcook. You can do shell-on with the tails left on for a more authentic boil experience. If you want easier eating, use peeled and deveined shrimp and watch the cook time carefully.
Fresh vs. frozen: Frozen shrimp thawed in the fridge actually work great. Just pat them dry before cooking so the boil doesn’t get watered down.
Sausage
Smoked sausage is what gives a shrimp boil its deep, savory backbone. Andouille is classic for a slightly spicy Cajun kick, but kielbasa or any smoked pork sausage will work if that’s what you have.
- Andouille: Smoky, spicy, very traditional in Southern boils.
- Kielbasa: Mild but flavorful; a great choice if you’re serving kids or spice-shy guests.
- Chicken sausage: Works as a lighter option; just make sure it’s fully cooked to safe internal temperature.
Potatoes
Baby red or yellow potatoes are ideal. They hold their shape, cook relatively quickly, and have a creamy interior that soaks up the seasoned broth.
- Use small, bite-sized potatoes or cut larger ones into halves or quarters.
- They go into the pot first because they take the longest to cook.
Corn on the Cob
Fresh sweet corn is non-negotiable. Cut each cob into 2–3 pieces so they’re easier to spread around and fit in the pot. Even out-of-season corn perks up when simmered in a flavorful broth and finished with butter.
The Flavor Base: Old Bay, Garlic, and Lemon
Most shrimp boil recipes lean on a classic seasoning blend like Old Bay. It brings salt, paprika, mustard, celery salt, and a little heat to the party. To that, you’ll add:
- Garlic: Fresh cloves in the boil plus a little in the finishing butter.
- Lemon: Wedges in the pot and more for squeezing over the top.
- Bay leaves, onion, and fresh herbs: Optional but great for layering flavor.
Shrimp and Sausage Boil Recipe (Serves 4–6)
Ingredients
- 4 quarts (16 cups) water
- 1/2–3/4 cup Old Bay or other seafood boil seasoning (adjust to taste)
- 1 large onion, quartered
- 6–8 garlic cloves, smashed
- 2 bay leaves (optional)
- 1–1.5 pounds baby red or yellow potatoes, halved if large
- 12–16 ounces smoked andouille or kielbasa sausage, sliced into 1/2-inch rounds
- 4 ears corn, husked and cut into 2–3 pieces each
- 1.5 pounds large shrimp, shell-on or peeled and deveined
- 1 lemon, cut into wedges (plus more for serving)
- 1/2 cup (1 stick) unsalted butter, melted
- 3–4 cloves garlic, minced (for finishing butter)
- 1–2 tablespoons extra Old Bay for tossing
- 2–3 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Step-by-Step Instructions
1. Build the Boil Broth
- In a large stockpot (at least 8–10 quarts), add the water, Old Bay, onion, smashed garlic, bay leaves, and a few lemon wedges.
- Bring the mixture to a rolling boil over high heat, then reduce to a strong simmer.
2. Cook the Potatoes
- Add the potatoes to the pot and season with a tablespoon or so of salt if your seasoning blend is not very salty.
- Simmer for about 10–15 minutes, or until the potatoes are just starting to become tender when pierced with a fork. They should not be falling apart.
3. Add the Sausage and Corn
- Add the sliced sausage and corn pieces to the pot.
- Simmer for another 8–10 minutes. The corn should be bright yellow and tender, and the sausage should be heated through. Fully cooked smoked sausage should reach at least 160°F internally if you check with a food thermometer.
4. Finish with the Shrimp
- Finally, add the shrimp to the pot. Stir gently so they’re submerged in the hot liquid.
- Cook for just 3–5 minutes, until the shrimp are pink, curled, and opaque. Overcooking is the enemy here; once they’re opaque and firm, pull the pot off the heat. Shrimp are generally considered safely cooked when they reach 145°F and turn opaque.
5. Drain and Toss in Butter
- Place a large colander in the sink and carefully pour the contents of the pot into it, discarding the bay leaves and any lemon wedges from the broth.
- In a small saucepan or microwave-safe bowl, melt the butter with the minced garlic. Stir in an extra tablespoon or two of Old Bay and a squeeze of lemon juice.
- Transfer the drained shrimp, sausage, potatoes, and corn to a large sheet pan or serving platter. Drizzle the seasoned garlic butter over everything, tossing gently to coat.
- Sprinkle with chopped fresh parsley and additional Old Bay or black pepper if desired.
How Much Shrimp and Sausage Do You Need Per Person?
A common rule of thumb for a shrimp boil is:
- Shrimp: 1/3–1/2 pound (uncooked) per person
- Sausage: 3–4 ounces per person
- Potatoes: 2–3 small potatoes per person
- Corn: 1–2 cob pieces per person
For bigger eaters or all-adult crowds, lean toward the higher end of those ranges. If you’re serving lots of kids or pairing the boil with other dishes (salads, bread, appetizers), you can get away with less.
Flavor Variations You Can Try
Spicy Cajun Shrimp and Sausage Boil
- Add extra Cajun seasoning or cayenne pepper to the cooking liquid.
- Use spicy andouille sausage instead of mild smoked sausage.
- Finish with hot sauce at the table for customizable heat.
Garlic Herb Shrimp Boil
- Use a bit less Old Bay and add more fresh herbs like thyme, parsley, and dill.
- Double the garlic in the finishing butter for big garlicky flavor.
Oven or Sheet-Pan Shrimp and Sausage Boil
If you don’t want to babysit a big pot of boiling water, you can adapt the idea to the oven:
- Parboil the potatoes until just tender.
- Toss potatoes, corn, sausage, and shrimp with melted butter, garlic, and seasoning.
- Spread on a large sheet pan and roast until the shrimp are cooked and everything is lightly caramelized around the edges.
Food Safety and Doneness Tips
- Sausage: Fully cooked smoked sausages should be heated to at least 160°F inside. If you use raw sausage, make sure it reaches that temperature before adding shrimp.
- Shrimp: Cook just until opaque and pink; they should feel firm but not rubbery. A thermometer should read about 145°F in the thickest part of the shrimp if you check.
- Leftovers: Cool quickly and refrigerate within 2 hours. Reheat gently until everything is piping hot, ideally around 165°F.
What to Serve with a Shrimp and Sausage Boil
The boil itself is pretty complete, but a few simple sides and sauces make it unforgettable:
- Dipping sauces: Cocktail sauce, tartar sauce, remoulade, or garlic aioli.
- Bread: Crusty French bread, garlic bread, or soft dinner rolls to soak up any leftover butter.
- Salads: Coleslaw, green salad, or tomato-cucumber salad add freshness and crunch.
- Drinks: Light beers, iced tea, lemonade, or sparkling water with citrus all pair nicely.
Hosting a Shrimp and Sausage Boil Party
One of the best things about this recipe is how easily it scales. With a large stockpot and a little prep, you can feed a backyard full of friends.
Setup and Serving
- Cover a long table with butcher paper or newspaper for easy cleanup.
- Place bowls or small trays around the table for shells and cobs.
- Have plenty of napkins, wet wipes, and maybe a few hand towels nearby.
- Serve lemon wedges, hot sauce, and extra melted butter in small bowls.
When the boil is ready, you can either:
- Dump everything down the center of the table for a dramatic reveal, or
- Serve on large platters or sheet pans if you prefer a slightly neater presentation.
Extra Experiences & Practical Tips with Shrimp and Sausage Boils
After you’ve made a shrimp and sausage boil once or twice, a few patterns start to emerge. Certain tricks make the whole experience smoother, tastier, and a lot more fun for everyone at the table. Here are some real-world style lessons and examples that tend to come up when home cooks get into the shrimp-boil habit.
Timing Is Everything
The most common “learning moment” is shrimp that turn out tough because they stayed in the pot just a couple minutes too long. Potatoes and corn can handle a little extra time; shrimp cannot. Think of shrimp as the headliner who shows up at the end of the concert.
- Keep a timer on your phone specifically for the shrimp step.
- Have your colander in the sink and serving pan ready before the shrimp go in.
- If you’re cooking outside, make sure someone is officially designated as the “shrimp watcher.”
Know Your Crowd
Another practical aspect is reading the room. If you’re cooking for spice-lovers, you can go heavier on Old Bay and Cajun blends, add extra hot sauce, and choose spicy andouille. For family gatherings with kids or picky eaters, many hosts do a “split personality” approach:
- Make one main pot mildly seasoned and focus on flavor from garlic, lemon, and butter.
- Set out hot sauce, chili flakes, and spicy seasoning on the side so heat-seekers can dial it up themselves.
Scaling for a Crowd Without Losing Your Mind
Once people find out you do a good shrimp boil, they tend to invite themselves over. Cooking for 4–6 is one thing; cooking for 15–20 is another. A few tricks help keep things under control:
- Use multiple pots: Two medium stockpots are often easier to manage than one gigantic cauldron.
- Stagger cooking: Start one pot 10–15 minutes ahead so you’re not draining everything at once.
- Pre-measure ingredients: Portion potatoes, sausage, corn, and shrimp into labeled containers or bags before guests arrive so you can just dump and go.
Outdoor vs. Indoor Boils
Cooking indoors on the stove is great for smaller batches, especially in cooler months. But for bigger groups, an outdoor setup with a propane burner and a large stockpot is a game-changer. It keeps the kitchen cooler, frees up stovetop space, and feels more like an event than just dinner.
For outdoor boils, many hosts set up a little “boil station”: burner, pot, seasoning, a nearby table for prep, and a big cooler or tray to hold the cooked food while it gets buttered and brought to the table. This keeps the chaos outside instead of all over your countertops.
Little Touches That Make It Feel Special
Even though shrimp and sausage boils are casual, small details can make the whole experience feel thoughtfully planned:
- Use colorful enamelware plates or baskets lined with parchment for serving.
- Set out small mason jars for sauces and melted butter.
- Add a simple centerpiece, like a bowl of lemons or a few fresh herbs in a jar, to the table.
- Put on a relaxed playlistclassic rock, country, or beachy tunes match the vibe perfectly.
Handling Leftovers Creatively
If you do end up with extra shrimp, sausage, potatoes, or corn, don’t think of them as leftoversthink of them as a head start on tomorrow’s meal:
- Shrimp and sausage skillet: Slice leftover sausage and potatoes; sauté with peppers, onions, and a little extra seasoning, then toss in the shrimp at the end just to warm through.
- Corn chowder: Cut kernels from leftover cobs and turn them into a quick chowder with broth, cream or milk, and diced potatoes.
- Boil-inspired breakfast hash: Dice leftover potatoes and sausage, crisp them in a skillet, and top with fried or poached eggs.
Why This Recipe Becomes a Tradition
Many families and friend groups find that once they host a shrimp and sausage boil, it becomes a traditionsomething people look forward to every summer or at least once a year. It’s not just because of the flavors (although garlic butter and Old Bay never hurt); it’s the experience of everyone eating the same thing at the same time, reaching into the same pile of food, and talking around a shared table.
If you’re looking for a low-pressure, high-reward way to bring people together, this shrimp and sausage boil recipe is a fantastic place to start. You don’t need fancy plating skills or special equipmentjust a big pot, good ingredients, and people you don’t mind getting a little messy around.
Conclusion
A shrimp and sausage boil is one of those rare meals that’s both simple and showstopping. With one big pot, a handful of affordable ingredients, and some well-timed cooking, you can create a dinner that feels like a full-on event. The seasoned broth, the smoky sausage, the sweet corn, and the buttery shrimp all team up to deliver big flavor with minimal fuss.
Use this recipe as your base, then tweak the seasoning, add extra spices, or adjust the ingredients to match your crowd. Whether you serve it indoors on a tray or outdoors on a newspaper-covered table, your shrimp and sausage boil is almost guaranteed to become a requested repeat on your menu.
