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Seafood boils, filled with crawfish, crab or shrimp, are a Louisiana Cajun tradition. While the classic version usually requires boiling the entire meal, as implied by the term, this recipe throws all of the ingredients on a sheet pan in the oven.
- 3 cups water
- 1 teaspoon salt
- 1 pound baby Dutch yellow potatoes
- 3 ears corn, each cut crosswise into six pieces
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon Old Bay seasoning
- 13 ounces smoked andouille sausage, thinly sliced
- 1 pound medium shrimp, peeled and deveined
- lemon juice, to taste
- 2 tablespoons fresh parsley leaves, chopped
- Preheat oven to 450° F. Prepare a baking sheet by coating it with a light layer of cooking spray.
- Place a large pot of water and salt over high heat to boil. Parboil potatoes (about 10-13 minutes), then stir in the corn for one remaining minute. Drain.
- In a separate small bowl, combine melted butter, garlic and Old Bay seasoning.
- Toss potatoes, corn, sausage and shrimp together in a separate bowl and coat with the butter mixture.
- Spread mixture evenly onto the prepared baking sheet and place in oven. Bake for 12-15 minutes or until shrimp are pink and opaque. Corn should also be tender.
- Once it’s cooked through, garnish with lemon juice and parsley.
If you enjoyed this recipe, you might also want to read about how to make the most flavorful shrimp on the grill using this special shrimp pan.
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