A Southern one-pot boil loaded with jumbo shrimp, Kountry Boys smoked beef sausage, corn and potatoes — finished with a rich Cajun garlic butter for serious flavor. Ready in about 30 minutes and perfect for feeding a crowd.
Difficulty: Easy
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Serves:
INGREDIENTS
24 oz Kountry Boys Beef Sausage, cut into 1-inch pieces
4 ears corn, each cut into 4 pieces
1 lb small red potatoes, halved
1 medium onion, cut into large pieces
4 lemons (2 quartered for the pot, 2 for serving)
4 garlic cloves, smashed
1/3 cup Kountry Boys Ole No. 1 Seasoning
1/2 tsp salt
1/2 tsp black pepper
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Cajun Garlic Butter
1/2 cup unsalted butter
4 to 6 garlic cloves, minced
1 tbsp lemon juice
1/2 tsp cayenne pepper
1 tsp smoked paprika
2 tbsp chopped parsley, plus more for garnish
INSTRUCTIONS
Add the potatoes and cook 10 to 12 minutes until just fork-tender.
Add the corn and sausage. Cook 5 to 6 minutes.
Add the shrimp and cook 2 to 3 minutes until pink. Drain and spread onto a large baking sheet.
Meanwhile, melt the butter in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 to 2 minutes. Stir in lemon juice, cayenne and smoked paprika. Simmer 2 to 3 minutes, then stir in parsley.
Pour half of the Cajun garlic butter over the shrimp mixture and toss to coat. Reserve the rest for serving.
Garnish with extra parsley and the remaining lemons, cut into wedges. Serve immediately with the reserved butter.
Description
Kountry Boys Sausage and Shrimp Boil
Kountry Boys Sausage and Shrimp Boil brings jumbo shrimp, smoked beef sausage, sweet corn and tender red potatoes together in one pot, finished with a bold Cajun garlic butter that turns a classic low country boil into something worth making again. There’s a reason this style of cooking never goes out of style: one pot, a handful of bold ingredients and a table full of people digging in with their hands.
Why Kountry Boys smoked sausage makes the difference
Not all sausage holds up to a boil. Kountry Boys smoked sausage is built for it, staying juicy and holding its shape through 5 to 6 minutes in the pot instead of turning mushy or bland. Paired with the Ole No. 1 Seasoning in the boiling water, the sausage picks up flavor from the inside out rather than relying on the butter alone to carry the dish.
The Cajun garlic butter is the re al upgrade
Most shrimp boils stop at melted butter and a shake of seasoning. This one doesn’t. Simmering garlic, cayenne and smoked paprika into the butter before tossing it with the shrimp adds real depth, the kind of Cajun heat and richness that turns a backyard boil into something worth requesting again. Reserve extra butter for the table. Guests will ask for it.
A true one-pot Kountry Boys Sausage and Shrimp Boil
Everything cooks in a single pot, added in stages so the potatoes, corn, sausage and shrimp all finish at the same time. This staged approach, similar to the method used in Julie’s Eats & Treats’ shrimp boil recipe, adds ingredients in order of cook time and saves the shrimp for last so nothing turns rubbery. Drain, toss with butter, garnish with parsley and lemon, and serve straight off the sheet pan, newspaper-on-the-table style, or plated for a sit-down dinner. Either way, it’s ready in about 30 minutes.
Round out the spread
Set out an appetizer while the boil comes together. Bacon Jam Over Smoked Cream Cheese is a sweet-and-savory starter that pairs well with the Cajun heat in the butter, or go for Fried Pickle Dip with Kountry Boys Bacon if your crowd wants something tangy and crunchy to snack on before the main event.
Watch the full recipe come together in our step-by-step video, and grab Kountry Boys smoked sausage and Ole No. 1 Seasoning to build yours this weekend.