Recipe May 30 Southern Shrimp Boil


  • 3 tablespoons vegetable oil
  • 10 ounces andouille sausage, cut into 1-inch rounds
  • 3 quarts water
  • 1 pound small red potatoes
  • 3 tablespoons White Trash Boil
  • 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
  • Hush Puppies or Bread


In a small stock pot, heat oil over medium heat. Saut sausage & onions until lightly colored, about 5 minutes. Add 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.

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