Southern Shrimp Boil

Ingredients

• 10 ounces andouille sausage cut into 1-inch rounds
• 1 pound baby artichokes trimmed halved 8 small
• 3  bay leaves 
• 2 sticks butter softened
• 1.5 cups cipollini onions peeled halved
• 1 pound ears of corn cut into thirds
• 1  baguette french
• 2 cloves garlic minced
• 3  green onions sliced for garnish
• 1 teaspoon ground pepper black
• 1 teaspoon hot sauce 
• 6 servings hot sauce to taste
• 1  jalapeño diced
• 1 tablespoon kosher salt 
• 1 tablespoon parmesan 
• 1 tablespoon parsley leaves finely chopped
• 1 pound potatoes red
• 6 servings salt and freshly cracked pepper black
• 1  scallion minced
• 1 pound shell-on shrimp deveined
• 3 tablespoons shrimp boil spice recommended: Old Bay
• 3 tablespoons vegetable oil 
• 3 quarts water 

Equipment

• bowl
• frying pan
• pot
• broiler
• colander

Directions

1. In a small stock pot, heat oil over medium heat.
2. Saute sausage, onions and artichokes until lightly colored, about 5 minutes.
3. 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.
4. Add shrimp and cook until pink and firm, about 5 minutes. Strain the boil through a colander. Plate immediately on a large serving dish.
5. Garnish with sliced green onions or your favorite fresh herb.
6. Serve with Garlic Bread.
7. 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.
8. Spread butter on both halves.
9. Place on a sheet pan and toast under the broiler, about 2 minutes.