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

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.
2. 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.