Campfire Cast Iron Shrimp Boil With Corn and Sausage

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1.5 lb large shrimp, shell-on, deveined
• 12 oz smoked sausage (andouille or kielbasa), sliced
• 1 lb baby red potatoes
• 3 ears corn, cut into 2–3 inch rounds
• 1 small yellow onion, quartered
• 4 cloves garlic, smashed
• 1 lemon, halved (plus wedges for serving)
• 4 cups low-sodium chicken broth
• 1 cup water + 1 cup beer (or 2 cups water)
• 3 tbsp Old Bay (or similar seafood seasoning)
• 2 tsp kosher salt (adjust to taste)
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 2 bay leaves
• 1 tbsp oil (for browning sausage)
• 4 tbsp unsalted butter
• 2 tbsp chopped fresh parsley
• Freshly ground black pepper

Do This

• 1. Preheat a large cast-iron skillet or shallow Dutch oven over a steady campfire or medium-high stovetop heat.
• 2. Brown sliced sausage in oil; remove to a plate. Add broth, water/beer, seasonings, onion, garlic, and lemon halves; bring to a boil.
• 3. Add potatoes; simmer 10–12 minutes until just barely tender.
• 4. Return sausage to the pan, add corn, and simmer 7–10 minutes until corn and potatoes are cooked through.
• 5. Add shrimp in an even layer; simmer 2–4 minutes, just until pink and curled.
• 6. Stir in butter and parsley; season with salt, pepper, and more Old Bay to taste.
• 7. Serve directly from the cast iron with lemon wedges, scooping some of the flavorful shallow broth into each bowl.

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Why You’ll Love This Recipe

• All the fun of a classic shrimp boil, but scaled to one cast-iron pan instead of a huge outdoor pot.
• Perfect for campfire cooking or a cozy stovetop dinner with minimal cleanup.
• Layered cooking keeps shrimp juicy, potatoes tender, and corn sweet, all bathed in a boldly seasoned broth.
• Easy to customize with your favorite sausage, spice level, and add-ins.

Grocery List

• Produce: Baby red potatoes, corn on the cob, yellow onion, garlic, lemons, fresh parsley.
• Dairy: Unsalted butter.
• Pantry: Smoked sausage (andouille or kielbasa), large shrimp (fresh or frozen), chicken broth, Old Bay or seafood seasoning, smoked paprika, cayenne pepper, bay leaves, kosher salt, black pepper, cooking oil, beer (optional).

Full Ingredients

Shrimp Boil Base

• 1.5 lb large shrimp, shell-on and deveined (21–25 count is ideal)
• 12 oz smoked sausage (andouille for spicy, kielbasa for mild), sliced into 1/2 inch rounds
• 1 lb baby red potatoes (about 12–16 small potatoes), scrubbed; halve any larger than a golf ball
• 3 ears corn on the cob, husked and cut into 2–3 inch rounds
• 1 small yellow onion, peeled and cut into 4–6 wedges
• 4 cloves garlic, lightly smashed
• 1 lemon, halved (plus extra lemon wedges for serving)
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 cup beer (lager or pale ale), or substitute with another 1 cup water

Seasoning & Aromatics

• 3 tbsp Old Bay seasoning (or other seafood boil seasoning), plus more to taste
• 2 tsp kosher salt (reduce to 1 tsp if your broth is very salty)
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional, for heat)
• 2 bay leaves
• Freshly ground black pepper, to taste

For Cooking & Finishing

• 1 tbsp neutral oil (such as canola, avocado, or vegetable oil) for browning the sausage
• 4 tbsp unsalted butter, cut into pieces
• 2 tbsp chopped fresh parsley (or a mix of parsley and green onion tops)
• Crusty bread, rice, or cooked pasta for serving (optional, but great for soaking up the broth)

Step-by-Step Instructions

Step 1: Prep the fire, pan, and ingredients

If cooking outside, build a medium fire and let it burn down until you have a solid bed of glowing coals. Place a grill grate over the fire so the pan sits about 4–6 inches above the coals. You want a steady medium to medium-high heat, not roaring flames.

If cooking indoors, set a large cast-iron skillet (12 inches or larger) or a shallow cast-iron Dutch oven over medium-high heat on the stovetop.

While the pan heats, scrub the potatoes and halve any that are larger than a golf ball. Cut the corn into rounds, slice the sausage, quarter the onion, smash the garlic cloves, and halve the lemon. If the shrimp are frozen, thaw them under cold running water, then pat dry with paper towels.

Step 2: Brown the sausage and build the broth base

Add 1 tbsp oil to the hot cast-iron pan. When the oil shimmers, add the sliced sausage in a single layer. Cook for 3–5 minutes, turning occasionally, until the sausage is nicely browned on both sides. This step builds flavor for the broth and adds a little char.

Transfer the browned sausage to a plate and set aside, leaving any rendered fat and browned bits in the pan. Carefully pour in 4 cups chicken broth, 1 cup water, and 1 cup beer (or additional water). Use a wooden spoon to scrape up the browned bits from the bottom.

Stir in the onion wedges, smashed garlic, and the lemon halves (cut side down). Add 3 tbsp Old Bay, 2 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp cayenne (if using), and 2 bay leaves. Bring the mixture to a boil, then reduce to a steady simmer.

Step 3: Simmer the potatoes until almost tender

Once the broth is simmering, add the baby potatoes. Make sure they are mostly submerged; this is a shallow broth, but the potatoes should be at least three-quarters covered. If needed, add a bit more water to help them along.

Simmer, uncovered, for 10–12 minutes, stirring occasionally, until the potatoes are just barely tender when pierced with a knife. They should resist slightly in the center; they will finish cooking in the next steps and you do not want them to fall apart.

Step 4: Add corn and return the sausage

Add the corn rounds to the pan, nestling them down into the broth. Return the browned sausage and any accumulated juices to the pan, stirring gently to combine.

Continue to simmer for another 7–10 minutes, until the corn is bright yellow and tender and the potatoes are fully cooked through. Taste the broth and adjust the seasoning with more Old Bay or a pinch of salt if needed. The broth should be highly seasoned and flavorful at this point.

Step 5: Poach the shrimp just until pink

Add the shrimp in an even layer over the potatoes, corn, and sausage. Spoon a bit of the hot broth over the top of the shrimp to start them cooking evenly.

Simmer gently for 2–4 minutes, turning the shrimp once, until they are opaque, pink, and just curled into a loose “C” shape. Do not walk away here; shrimp can overcook quickly and turn rubbery. As soon as they are no longer translucent in the thickest part, they are done.

Turn off the heat (or move the pan to a cooler part of the grill grate) to prevent overcooking.

Step 6: Finish with butter, herbs, and serve

Remove and discard the bay leaves and lemon halves. Stir 4 tbsp butter into the hot broth until melted and glossy. Sprinkle in 2 tbsp chopped fresh parsley and several grinds of black pepper, then gently stir everything together so the butter and herbs coat the shrimp, sausage, potatoes, and corn.

Taste the broth one more time and adjust the seasoning with extra Old Bay, salt, or a squeeze of fresh lemon juice as desired.

Serve immediately, straight from the cast-iron pan. Spoon shrimp, sausage, potatoes, and corn into wide bowls, then ladle some of the shallow, buttery broth over the top. Add lemon wedges on the side and serve with crusty bread, rice, or cooked pasta to soak up the juices.

Pro Tips

• Control the heat: Over a campfire, move coals closer or farther from the pan to keep a steady simmer rather than a rapid boil. Indoors, adjust between medium and medium-low as needed.
• Do not overcook shrimp: Shrimp are done the moment they turn fully pink and opaque. If they curl into a tight ring, they are overcooked.
• Shell-on for more flavor: Cooking shrimp with the shells on adds extra flavor to the broth and helps keep them juicy. Guests can peel them at the table.
• Keep the broth shallow: You want enough liquid to come about halfway to three-quarters up the ingredients, not to fully submerge them. This concentrates flavor and keeps everything from feeling soupy.
• Scale it up: For a crowd, use a large, shallow Dutch oven or two skillets side-by-side and double all the ingredients, keeping the same timing.

Variations

• Spicier Cajun style: Use andouille sausage, increase cayenne to 1 tsp, and add 1–2 tsp Cajun seasoning in addition to the Old Bay.
• Smoky garlic butter finish: Stir 1 extra tbsp butter with 2 minced garlic cloves and 1/2 tsp smoked paprika into the pan at the very end for a richer finish.
• Veggie-boosted boil: Add 1–2 cups green beans or halved Brussels sprouts with the corn for extra vegetables and color.

Storage & Make-Ahead

This dish is best eaten fresh, right after cooking, when the shrimp are tender and the potatoes and corn are at their peak. If you have leftovers, cool them quickly and store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of extra broth or water, just until warmed through; avoid boiling, which can toughen the shrimp.

You can prep ahead by slicing the sausage, cutting the corn, scrubbing and halving the potatoes, and chopping the onion and garlic up to 1 day in advance. Store them in separate containers in the fridge. You can also measure out the dry seasonings in a small jar so they are ready to go at the fire or stove.

Nutrition (per serving)

Approximate values (for 1/4 of the recipe): about 650 calories; 40 g protein; 42 g carbohydrates; 32 g fat; 8 g saturated fat; 5 g fiber; sodium will be on the higher side due to the sausage, broth, and seasoning blend. Exact numbers will vary based on the specific sausage, broth, and butter used.