Southern Shrimp Boil

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 40 min
  • Cook: 35 min
  • Yield: 6 servings
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3 tablespoons vegetable oil

10 ounces andouille sausage, cut into 1-inch rounds

1 1/2 cups cipollini 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

Garlic bread, recipe follows

Garlic Bread:

2 sticks butter, softened

2 cloves garlic, minced

1 scallion, minced

1 tablespoon Parmesan

1 tablespoon finely chopped parsley leaves

Hot sauce, to taste

Salt and freshly cracked black pepper

1 French baguette


  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 Garlic Bread.

Garlic Bread:

  1. In a small bowl, mix butter together with garlic, scallion, Parmesan, parsley, hot sauce and salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread butter on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes.

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