This sheetpan dinner has the delicious complex flavors of a classic shrimp boil but can be enjoyed on a weeknight. Tender shrimp, creamy potatoes, sweet corn, and spicy flavors of the sausage and Creole seasoning are hard to stop eating!

Sheet Pan Shrimp Boil
Serves 4 to 6

*When buying Andouille sausage, buy according to desired spice level. Darker, more red sausage will be spicier.

Ingredients:

2 tablespoons olive oil
1 pound 1-inch baby potatoes, sliced in half
13.5 ounces Andouille sausage, cut into 1-inch pieces
3 ½ teaspoons Creole seasoning, separated
3 to 4 ears corn, shucked
1 pound jumbo shrimp, peeled and deveined
4 garlic cloves
3 tablespoons fresh parsley, minced
Melted butter, for dipping

Directions:

1) Preheat oven to 400°F.

2) On a baking sheet, toss olive oil, potatoes, sausage, and 1 ½ teaspoons of the Creole seasoning together.

3) Break ears of corn in half, then wrap the two halves together in a piece of foil. Set corn on one end of the baking sheet. Spread the sausage and potatoes into a single layer in the remaining space. Bake for 25 minutes, until potatoes are tender.

4) Remove baking sheet from the oven and add the shrimp, garlic, and 1 ½ teaspoons of the Creole seasoning. Toss together and return to the oven. Bake for about 10 more minutes, until shrimp are pink and opaque.

5) Remove from the oven. Remove foil from the corn, add the parsley and remaining ½ teaspoon Creole seasoning, and gently toss together. Serve immediately, with extra Creole seasoning for sprinkling and melted butter for dipping.