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Ingredients
- 3 tablespoons vegetable oil
- 10 ounces andouille sausage, cut into 1-inch rounds
- 1 1/2 cups cippolini onions, peeled, halved
- 1 pound baby artichokes (about 8 small), trimmed and halved
- 1 jalapeno, diced
- 3 quarts water
- 1 pound small red potatoes
- 3 tablespoons shrimp boil spice (recommended: Old Bay)
- 1 tablespoon kosher salt
- 3 bay leaves
- 1 teaspoon hot sauce
- 1 teaspoon ground black pepper
- 2 ears of corn (about 1 pound), cut into thirds
- 1 pound (16/20 count) shell-on shrimp, deveined
- 3 green onions, sliced for garnish
Details
Servings 6
Preparation time 40mins
Cooking time 75mins
Adapted from foodnetwork.com
Preparation
Step 1
In a small stock pot, heat oil over medium heat. Saute sausage, onions and artichokes until lightly colored, about 5 minutes. Add jalapeno, water, potatoes, shrimp boil spice, salt, bay leaves, hot sauce and black pepper.
Cover pot and bring to a boil. Reduce heat add corn and cover. Cook until corn is tender, about 10 minutes. Add shrimp and cook until pink and firm, about 5 minutes.
Strain the boil through a colander. Plate immediately on a large serving dish. Garnish with sliced green onions or your favorite fresh herb. Serve with Cheddar Bay biscuits.
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