There’s something magical about a pot of spicy seafood simmering away, filling the kitchen with Cajun aromas and making everyone hungry before it’s even served.
500g1 lb large shrimp (peeled, deveined – fresh or frozen)
200g7 oz smoked sausage (sliced – Andouille or Kielbasa)
2fresh corn cobshalved
500g1 lb baby red potatoes
4boiled eggspeeled
1tbspOld Bay seasoning
1tbspCajun seasoningadjust to taste
1tspgarlic powder
1lemonjuiced + wedges for garnish
6tbspbutter
2tbsphot sauceLouisiana-style recommended
1tbspbrown sugar
Optional: seafood boil sauce or melted seasoned butter
Fresh parsleychopped (for garnish)
Instructions
Step 1 – Boil Veggies & Eggs
Fill a large pot with heavily salted water. Boil potatoes until tender (10–12 min). Add corn, cook 5 more min. Add boiled eggs last 2 min to warm through.
Step 2 – Cook Sausage & Shrimp
Sauté sausage slices in a large skillet over medium heat until golden. Add shrimp, season with Cajun and Old Bay. Cook 3–4 min until pink and curled.
Step 3 – Make Spicy Butter Sauce
In a small saucepan, melt butter. Stir in garlic powder, lemon juice, hot sauce, and brown sugar. Simmer 2–3 min until fragrant.
Step 4 – Toss It All Together
In a large bowl or pan, combine cooked potatoes, corn, eggs, shrimp, and sausage. Pour over the spicy butter sauce and gently toss to coat everything evenly.
Step 5 – Garnish & Serve
Top with chopped parsley and lemon wedges. Serve hot with crusty bread or white rice to soak up the sauce.
Notes
Spice control: Use less hot sauce for a milder version.Extra flavor: Add smoked paprika or chipotle to the sauce.Make it deluxe: Throw in crab legs or mussels for seafood feast.No corn? Use zucchini slices or green beans.
Messy hands, full hearts, and big bold flavors—this Southern seafood dish delivers on all fronts. Whether you’re craving comfort or showing off at a dinner party, this Spicy Southern Shellfish Bowl is unforgettable.