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“Kenner shrimp and Andouille boil”

Sunny Anderson
Sunny Anderson
Sunny’s Kitchen: Easy Food for Real Life

The following recipe is taken, and readapted, from Sunny Anderson’s cookbook, Sunny’s Kitchen: Easy Food for Real Life (149). On the first attempt, this was made almost to the letter except for an additional ingredient, hence the name change to Shrimp, scallops, and Andouille boil.

Here’s what you will need:

> ½ stick of unsalted butter

(margarine can be substituted)

> 2 pounds Andouille sausage cut into 2-inch sections

(I prefer smaller cut pieces)

> 1 pound pearl onions

> 1 cup chopped celery

> 1 seeded and chopped green pepper

(substitute scallions and shallots if green pepper is not on hand)

> 4 sliced garlic gloves, thinly sliced

(if you happen to forget to buy garlic like I did the second time, substitute 2 teaspoons garlic powder)

> 2 tablespoons Old Bay seasoning

> 1 pound Red Bliss potatoes

(regular red potatoes will do just fine)

> 1 tablespoon fresh lemon juice

(bottled lemon juice can be substituted)

> 2 tablespoons of hot sauce

[Sunny likes Frank’s Red Hot]

(regular hot sauce will do fine)

> 2 quarts seafood stock

(1 container of Swanson seafood stock or chicken stock)

> 4 ears of corn… split in half

> 2 pounds of shrimp, deveined, shell and tail on, thawed if frozen

(deveined, shell and tail off, shrimp)

> (2 pounds of scallions)

Sprinkle a little Old Bay seasoning on the seafood before adding to the pot.

1. [Brown the sausage. Melt the butter (or margarine) in a stockpot over medium heat. Brown the sausage on both sides]……“about 10 minutes.”

2. “Build the flavor and serve. Add onions, celery, bell pepper (or scallions & shallots), garlic (or garlic powder), and Old Bay to the pot. Cook, stirring, until everything is tender but not browned, about 8 minutes. Add the potatoes, lemon juice, hot sauce, and stock. If needed add enough water to cover by 1 inch. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes. Add the corn [, shrimp, and scallops]. Stir and cook until the [seafood becomes] opaque…..2 to 4 minutes……serves 4 [to six people depending on their appetites].”

3. Remove the contents of your pot with a “slotted spoon” and place it on a pretty serving platter. Reserve some of the stock mixture; pour into a spout container for those who wish to drizzle a little over their food. Serve with seasoned yellow, brown, or white rice, crusty bread, and a monster salad.

This recipe is perfect for entertaining, and can easily be doubled to accommodate a larger crowd. Readapt it to suit your tastes. Add crawfish if you like. It has gotten rave reviews from family and friends. The one downside is that there will be very little, if any, leftovers remaining for the following day; the other is that it can be a little expensive to make. A good farmers market is the best place to purchase the ingredients.

Anderson, Sunny. Sunny’s Kitchen: Easy Food for Real Life. New York:

Clarkston Potter/Publishers, 2013.

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