Easy Sheet Pan Low Country Boil
This easy Sheet Pan Low Country Boil combines shrimp, andouille sausage, potatoes, corn, and onion with Cajun garlic butter for a flavorful one-pan dinner.
Ingredients
- 6 red potatoes (about 1 lb), cut into 1-inch pieces
- 4 ears corn, each cut into 2 pieces
- 1 yellow onion, sliced
- 12 ounces andouille sausage, sliced
- 1 pound raw shrimp, peeled and deveined
- 5 tbsp salted butter, melted
- 6 cloves garlic, minced
- 1 1/2 tbsp Cajun seasoning (I use Slap Ya Mama)
- 2 tbsp fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Preheat your oven to 425°F.
- Lightly grease a large rimmed baking sheet or line it with parchment paper for easier cleanup.
- Add the potatoes, corn, and sliced onion to a large bowl. Cut the potatoes into roughly 1-inch pieces so they cook evenly and are tender by the time the shrimp are finished cooking.
- In a separate bowl, combine the peeled and deveined shrimp with the sliced andouille sausage. Set aside.
- Melt the salted butter.
- Stir in the minced garlic and Cajun seasoning until well combined.
- Pour half of the Cajun garlic butter over the potatoes, corn, and onion.
- Toss until everything is evenly coated.
- Spread the potatoes, corn, and onion in an even layer on the prepared baking sheet.
- Bake at 425°F for 18 minutes.
- While the vegetables are roasting, pour the remaining Cajun garlic butter over the shrimp and sausage.
- Toss until evenly coated.
- After 18 minutes, carefully remove the sheet pan from the oven.
- Add the seasoned shrimp and andouille sausage to the pan, distributing them evenly among the vegetables.
- Return the sheet pan to the oven and bake for an additional 8–10 minutes, or until the shrimp are opaque and cooked through and the potatoes are fork-tender.
- Remove from the oven and sprinkle with freshly chopped parsley.
- Serve immediately with fresh lemon wedges for squeezing over the top.