| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 40 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- 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
- 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
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 856 |
| Total Fat | 54 g |
| Saturated Fat | 25 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 10 g |
| Sugar | 8 g |
| Protein | 34 g |
| Cholesterol | 231 mg |
| Sodium | 2276 mg |
Reviews
Just made this for my husband for his birthday. Took the whole batch to him at work and all the guys LOVED it!!!Couldn’t find the right onions at my local store, so just used a sweet onion. Also couldn’t find Baby Artichokes, so just broke the petals off of a large one. One co-worker from New Orleans suggested next time adding more garlic and using liquid seasoning, but never-the-less it went over great! Skipped the garlic bread though, and substituted the recipe for Red Lobster’s Cheddar Bay Biscuits. What a hit!!!
great everyone loved it!
Thanks to Guy Fieri my nephew is surpassing my reputation as the “Chef” in the family! His latest delight was this recipe, both the shrimp boil and garlic bread! A fantastic meal, for sure. Bon appetite!
This recipe will brighten a cold and rainy day! I doubled the shrimp, sausage, and jalapeno’s, and had pleanty left over for lunch during the week. Very easy and very little prep time needed. My family loved it!
I cook this recipe last night, so good lots of flavor. I did make a change to the recipe instead of using all the different spices Guy recommend I used Zatarain’s crawfish, crab & shrimp boil all the spices are in one (3 tbls, this is the only spice I used the same amount of the recommended old bay seasoning. Also instead of using andouille sausage I used turkey sausage, instead of red poatatoes I used idaho potatoes because that is what I had on hand, I also added 2 stalks of celery, & a broccoli head instead of articoke. Therefore my Shrimp boil consist of shrimp, potatoes, broccoli, corn on the cob & turkey sausage. Please try the recipe before writing a review. Thanks, Guy We Love It!!!! Keep them coming….
So good. My husband and I make this often. And the friends we have shared it with dig it and some have asked for me to share the recipe with them.
I didn’t add the artichokes. I used a regular smoked sausage instead of andouille. I didn’t have any andouille or artichokes. But the rest of the recipe I followed.
I didn’t add the artichokes. I used a regular smoked sausage instead of andouille. I didn’t have any andouille or artichokes. But the rest of the recipe I followed.
This dish had great flavor, and just enough kick for me, but not too much that my wife couldn’t eat it. Like some other comments have said, add some more shrimp, b/c seriously who wants only a pound?
The only thing that he got right is the corn and the old bay. 1 pound of shrimp? That’s just ridiculous……no one from the south would ever dream of putting that little dab of shrimp. Please don’t follow this recipe. One thing for sure is he ain’t from the south andou sausage, artichokes…..pleease. Also it’s called Low Country Shrimp Boil or even Frogmore Stew (Frogmore SC) hence Low country. California boy stick to whatcha know
No one in Louisiana would boil shrimp or crawfish without the heads. I’ve lived here 60 years and I have never seen anyone devein shrimp before boiling them. Ask Emeril how he boils shrimp, not Guy. He may have eaten boiled shrimp in Louisiana but I doubt seriously he’s ever seen the boiling process.
My husband is a very picky eater and he loved this dish. We are watching calories so we made a few changes to this recipe but it was wonderful none the less. We used Turkey sausage, added diced tomato and cut up chicken breast. Very full filling. I know I changed up the recipe a bit but for the most part it was the same other than turkey sausage and a few extra veggies etc. Wonderful to dip bread into!