Southern prawn boil

  • Preparation Time40 mins
  • Cooking Time35 mins
  • Serves6
  • DifficultyEasy
3 tbsp vegetable oil
300g andouille sausage, (Cajun smoked sausage) cut into 2.5cm rounds
225g cippolini onions (strong sweet onions), peeled and halved
500g baby artichokes, trimmed and halved
1 jalapeno, finely chopped
2L water
500g small red potatoes
3 tbsp prawn or shrimp boil spice
1 tbsp salt
3 bay leaves
1 tsp chilli sauce
1 tsp ground black pepper
2 ears of corn, cut into thirds
500g (16–20 count) prawns in their shells, deveined
3 spring onions, sliced for garnish
Garlic bread, recipe follows

For the garlic bread

220g butter, softened
2 cloves garlic, finely chopped
1 spring onion, finely chopped
1 tbsp Parmesan cheese
1 tbsp finely chopped parsley leaves
Chilli sauce, to taste
Salt and freshly cracked black pepper
1 French baguette
1) In a small saucepan, heat the oil over a medium heat. Saute the sausage, onions and artichokes until lightly coloured, about 5 minutes. Add the jalapeno, water, potatoes, prawn boil spice, salt, bay leaves, chilli sauce and black pepper. Cover the pan and bring to the boil.

2) Reduce the heat, add the corn cobs and cover. Cook until the corn is tender, about 10 minutes. Add the prawns and cook until pink and firm, about 5 minutes.

3) Strain the contents of the saucepan through a colander and transfer to a large serving dish. Garnish with sliced spring onions or your favourite fresh herb and serve with garlic bread.

For the garlic bread:
1) In a small bowl, mix the butter together with the garlic, spring onion, Parmesan, parsley, chilli sauce and salt and pepper, to taste.

2) Preheat the grilling element with the grilling pan 10cm from the heat. Slice the baguette horizontally. Spread the butter mix on both halves. Place on a wire rack and toast for about 2 minutes.

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