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Our good friend Paul is a talented cook! He recently treated us to his mouth-watering Shrimp boil and believe me it was super tasty and so darn good. I was super excited when he agreed to share the recipe with us, and now we get to pass it along to you.

So, what is a in a shrimp boil anyway? For Pauls recipe he keeps it simple: Shrimp, Corn, Potatoes, and Andouille Sausage and a delicious spicy broth made with Creole Spices. Our good friend Paul & Jody are from Wisconsin. We visited them last year and got a wonderful tour of Green Bay and the surrounding area! If you want to read more about beautiful Wisconsin check out my blog article on our travels to Green Bay: Travel Green Bay: From Cheese Curds, Brews, Beautiful Landscapes and Wonderful People.

More About the Shrimp boil:

A shrimp boil, often referred to as a seafood boil, is a culinary tradition where seafood, typically shrimp, is boiled in a large pot with vegetables and spices. This dish is deeply rooted in Southern American culture, particularly in the Low Country of South Carolina and Georgia, and in Cajun cuisine from Louisiana.

Origins:

Cajun Seafood Boil: Originated from the Acadians, French-speaking settlers who were displaced from Canada (specifically Nova Scotia) and settled in Louisiana. They adapted their cooking methods to incorporate local seafood like shrimp, crab, and crawfish, along with vegetables and spices, creating a communal feast that celebrates Louisiana’s bounty. Nova Soctia is a beautiful place to discover if you are a big foodie and love seafood! Check out my article on The Canadian Maritimes: A Food Lover’s Journey article to read all about the seafood feasts that we enjoyed!
Low Country Boil: This version is prevalent in the Carolinas and Georgia. It typically includes shrimp, potatoes, corn, and sausage, often seasoned with Old Bay. The dish has roots in the traditional cooking methods of enslaved people in the region, who used local ingredients and spices to create hearty meals.

Cultural Significance:

Both versions of the seafood boil are significant for their communal aspect, often served at gatherings and celebrations. The dishes are known for their flavourful broth and the variety of ingredients used, which can vary by region but typically include seafood, potatoes, corn, and sausage.

Shrimp Boil party Planning

If you are planning to have a large gathering over for this amazing shrimp boil, why not theme your party up with these fun dinner accessories!

Tips & Tricks:

There are a few tips and tricks for a successful Shrimp Boil that Paul recommends.

You must use Zatarains Seasoning Crab & Shrimp Boil Packet
Make sure you let the water, beer, lemons and oranges, and seasoning packet sit for hours before you intend on starting the boil. This allows the flavours to infuse into the water
Add some Old Bay Seasoning for added unique flavours to the broth.
Have a timer to make sure that you follow the cooking times for each ingredient.

What To Serve Alongside The Shrimp Boil

The shrimp boil already feeds a large gathering and there really is no need to serve up anything more than this delicious feast from the pot! Paul made a quick Seafood Cocktail Sauce that he made using ketchup and horseradish mixed. Martha Stewart suggests melting butter and hot sauce together to serve along side your shrimp boil. She also recommends straining some of that spicy broth into small Ramekins and placing them along side the plate.

Here are some other popular side dishes that can be served up along side your shrimp boil: Skillet Zucchini Cornbread Recipe, Homemade Coleslaw, and some awesome Mac & Cheese recipe by: Food My Muse (She is awesome).

Shrimp Boil Recipe:

Here is Paul’s recipe for the Ultimate Shrimp Boil:

For 6-8 people

4 pound of Jumbo shrimp
2.5 pounds of baby red/gold potatoes
6 cobs of corn
2 andouille sausage
2 lemons and 2 oranges
1 large onion
1/2 gallon water or 2 quarts or 8 cups
2 bottles of beer, any kind you prefer
2 large tbsp. of old Bay
2 large tbsp. of Slap Your Mama
1 tbsp. salt

Directions:

Place the spice packet and water, lemons and oranges, onions, and beer and the spice packet into a large stock pot. Allow to sit for a few hours.

Bring to a boil.

Add potatoes 7 minutes
Add corn 7 minutes
Add sausage 4 minutes
Add shrimp 3 minutes

Drain, and display on newspaper or on a beautiful platter.

Serve with cocktail sauce (ketchup and horseradish), Melted butter with hot sauce, and some strained broth. Paul also likes to have the Slap Ya Mama Spice on the side to sprinkle on the food.