Cajun Sausage Boil Recipe

| May 17, 2020 | 6 Comments

Cajun Sausage Boil

Follow our easy, step-by-step, photo illustrated instructions to learn how to make this Cajun Sausage Boil at home. Quick and easy to make. Printable recipe included.


Cajun Sausage Boil, enjoy!
Here’s a quick and easy sausage boil you can make on your stove top. It uses Andouille sausage, and if you really want too, you can add some seafood. Your choice.


Cajun Sausage Boil, slider

In case you haven’t noticed, I enjoy these “boil” type of recipes. I’m not a fan of really spicy foods as it just has never agreed with me for some reason, but I do enjoy a little bit of heat that comes from the seasonings used in these boils.

If you haven’t seen them, I’ve got recipes for a Beaufort Stew, a Carolina Crawfish Boil, and will soon post one for a Boiled Shrimp. You can check them out by clicking the links.

Recently, a new restaurant opened in our small town that features boiled seafood. They mostly sell boiled shrimp, boiled crawfish, and boiled mussels, but they also have a dish with just boiled Cajun sausage. I’ve tried the crawfish and thought it was mighty tasty.

And, when I saw their plates of boiled sausage, I knew that would be good, but decided to just cook it here at home and make a recipe out of it to post here on Taste of Southern.

This is a very simple and easy dish to prepare. It will only take a few minutes to prep everything, then about 30 minutes total to cook it all.

I used a package of Cajun style Andouille sausage that was fully cooked, so be sure you get something similar when you go to prepare this. One package of the sausage, a few potatoes and some corn, and you’ll soon have dinner for two, maybe three, sitting on the table in no time at all. I do hope you’ll give it a try.

While I’ve never been down into Louisiana and Cajun country, I sure would like to visit the area and enjoy some of the food. It has to be really good. Smile.

Maybe one day.

Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Cajun Sausage Boil, ingredients.
Cajun Sausage Boil Recipe – You’ll need these ingredients.


Cajun Sausage Boil, rinse the vegetables.
Start by rinsing all the vegetables under cold running water. Gently scrub the potatoes with your fingers to remove any dirt that might be on them. And, if you’re using frozen corn, it needs to be fully thawed.


Cajun Sausage Boil, add water.
Place about 3 quarts of water in a large sauce pot.


Cajun Sausage Boil, add the old bay seasoning.
Add 1 heaping Tablespoon of the Old Bay Seasoning mix.

Place the sauce pot over Medium-High heat on your stove top and let the water start to come to a boil while you prep the other ingredients.


Cajun Sausage Boil, cut the potatoes.
Cut the red potatoes in half. Larger potatoes should be cut into about 3 pieces. You want all the pieces of the potatoes to be about the same size.


Cajun Sausage Boil, cut the corn.
Cut the corn into small sections if desired. It’s not necessary really. I was using frozen corn that came cut into mini pieces. Basically it was an ear of corn cut in half and I cut that into half again. If you desire, just leave it at that size. Entirely up to you.


Cajun Sausage Boil, cut the sausage.
Slice the sausage into sections about one inch long.


Cajun Sausage Boil, cut the onion.
Peel the skin from the onion and throw that away. Slice the onion into quarters.


Cajun Sausage Boil, add the butter.
Once the water begins to boil, add the full stick of Butter.


Cajun Sausage Boil, add potatoes.
Add the potatoes. I had to lift them up with a spoon to show you. They all sank to the bottom of the pot when I tossed them in. Smile.


Cajun Sausage Boil, add onion.
Add the onion.

Let this come to a boil on your stove top, then, let the pot boil until the potatoes are fork tender.

This will take about 15-20 minutes depending on the size of your potatoes.


Cajun Sausage Boil, fork tender.
When the potatoes are done, or near done, you should be able to easily insert a fork into them.


Cajun Sausage Boil, add the corn and the sausage.
Now, toss in the corn and the sausage.

Check the label on your sausage. Mine said it was fully cooked. Yours might say something different. You just need to be sure so you can cook the sausage as needed.


Cajun Sausage Boil, cover.
Cover the pot. REDUCE the heat down to just below Medium heat.

Let the corn and the sausage cook for about 10 more minutes. That is, if your sausage was fully cooked to begin with. If it wasn’t, it will need more time to cook based on package directions.


Cajun Sausage Boil, drain.
Remove the pot from the heat when done, and drain the liquid from the vegetables and sausage.

Serve the sausage, corn, and potatoes while still warm.


Cajun Sausage Boil, enjoy.

This is a good size portion that should serve 2 people, maybe 3.


clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Cajun Sausage Boil, printbox.

Cajun Sausage Boil Recipe

  • Author: Steve Gordon
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2-3 servings 1x
  • Category: Main Dish
  • Method: Boil, Stove top
  • Cuisine: American, Cajun, Southern


Here’s a quick and easy Cajun boil that will serve 2 to 3 people, depending on their appetites. It’s quick and easy to prepare. Great for folks that don’t eat seafood, but still enjoy the taste of a good Cajun boil type dish.



1 Tablespoon Old Bay Seasoning Spice
1 stick Butter
6 small Red Potatoes
3 ears of Corn
1 small Onion
1 pkg Andouille Sausage (14oz)


Rinse potatoes and corn under cold running water.
Cut potatoes into halves.
Peel onion, cut into quarters.
Slice sausage into one inch sections.
Place a large sauce pot, half filled with water, on your stove top.
Bring water to a rolling boil.
Stir in the Old Bay Seasoning.
Add the stick of Butter.
Add the sliced potatoes.
Add the onion.
Let cook 15-20 minutes until potatoes are fork tender.
Add the sausage slices.
Add the corn. Corn should be thawed first if using frozen corn.
Cover the pot. REDUCE heat to just below Medium. Cook 10 minutes longer.
Drain the water from the pot. Serve while everything is still warm.


You can easily adjust and double this recipe if you need to feed a few more folks.

Keywords: Sausage boil, cajun, andouille sausage, red potatoes, corn, onions, old bay seasoning, quick, easy

Your Comments:

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You might also like: Beaufort Stew – Shrimp Boil

Or, maybe this one?  Shrimp Po’ Boy Sandwich

How about this? Potato Soup






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Category: Main Dishes, Pork

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (6)

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  1. Terry says:

    Thats nice bro. You definitely need too come visit the boot. Be sure too stop in Lafayette and Scott louisiana boudin and crackling the best ever.✌

  2. Anthony B. says:

    Hello Steve, I enjoyed seeing that you didn’t have another dessert recipe. It is easy to have too much sugar. In our family the Beaufort Stew is called Frogmore Stew. I don’t know where that name came from unless M/M Frogmore served it??? We have a routine diet of these Cajun/Lowcountry dishes. Right now we have plenty of green beans, new potatoes, yellow/zuchini squash, the okra is blooming and the corn is in tassel. Another blessed season of plenty for country folks of which we are always thankful. There is a simple dessert that is so good with fresh fruit and berries. Look up Gallete and choose the recipe with cream cheese, egg and cornstarch. Delicious with hot drink after breakfast! I remember, you don’t care for coffee. Maybe you would like chickory coffee, lol.
    Our prayers each day are for our President, the folks that are suffering from this pandemic and for the Lord to right this nation and the world. Wish you safety and health.

  3. Mary Ellen Bryan says:

    Mmmm…can’t wait. Planning to add a lb. of frozen jumbo shrimp also!
    I was hoping for the red sauce recipe too, but maybe it’s store bought?
    Thanks so much.
    Mary Ellen

  4. William B Smith says:

    May I suggest that instead of Old Bay seasoning which is an East Coast seasoning, use a cajun seasoning such as Tony Chachere’s Creole Seasoning(they make a salt free one) or Emeril’s, or Zatarains. Gluten free options are Badia’s Louisiana Cajun seasoning or Louisiana Fish Fry Products Cajun Seasoning. Really makes the dish sparkle!!

  5. Dara says:

    My Goodness this looks YUMMY. Thank you SO MUCH!

  6. Karen Miller says:

    All I can say is “yum!” . This recipe came at the right time as we’re planning to get up at 5AM tomorrow to go to the store for senior adult shopping time. I have some of the ingredients so I just have to pick up a couple of others. I’ve been trying to make different dishes so this is great. Learning how to make my own pasta, too.
    We plan our shopping trips when we have a good, long list of stuff we need. About once a month or so. Can’t just go to the store for a couple items.
    According to our Governor, we should shelter until mid-June.

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