This Sheet Pan “Low Country Boil” is an entire dinner that cooks on one tray! With just 5 minutes of prep and a quick clean-up, it’s an easy weeknight meal that’s perfect for busy nights!
If you guys love my “dump-and-bake” dinners, then you’ll love this one too! We’re basically just dumping our ingredients on one tray and popping it in the oven…which means that it’s super-simple, and you won’t have many dishes to wash at the end.
Technically, instead of a Low Country Boil, I should probably call the recipe a “Low Country BROIL.” We’re putting a twist on the classic recipe, and we’re not actually boiling anything! Instead, the oven does the work for us!
This idea came to me last fall when I shared my recipe for our favorite 3-Ingredient Crispy Seasoned Potatoes. Y’all LOVE those potatoes, so I knew that you would appreciate an entire meal that cooks on the tray as your potatoes!
Since Keith loves to season his corn on the cob with Old Bay as well, this Sheet Pan Low Country Boil instantly came to mind. It combines the Old Bay corn and the potatoes, along with crispy sausage and tender shrimp.
This seriously melts in your mouth!!!
If you’re not familiar with the traditional Low Country Boil that Louisiana is famous for, it’s a seafood dish that combines shrimp (or crawfish), sausage, corn, and potatoes. It’s a one-pot meal that’s often cooked outside to serve a large crowd at social gatherings.
I’ve transformed the classic into an easy weeknight dinner that you can adjust to feed your family of 4, that you can scale down to serve 2, or that you can multiply to feed a party. There’s no outdoor campfire required, and I think that the crispy ingredients are even better than their boiled counterparts!
SHEET PAN “LOW COUNTRY BOIL”
Sheet Pan Low Country Boil
- 12 ounces baby red potatoes quartered (or halved if they’re very small potatoes)
- 1 tablespoon Old Bay seasoning divided
- 2 tablespoons olive oil
- 7 ounces fully-cooked andouille or kielbasa sausage sliced into rounds
- 3 ears of corn on the cob fresh or frozen, cut in half*
- 1 lb. raw peeled and deveined shrimp**
- 2 tablespoons butter melted
- Sliced green onions for garnish
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil and spray with cooking spray.
- Place potatoes in a large zip-top plastic bag.
- In a small bowl, whisk together 2 teaspoons of Old Bay seasoning and 2 tablespoons of olive oil.
- Pour oil mixture into zip-top bag, seal shut, and gently toss to coat potatoes.
- Spread seasoned potatoes onto prepared baking sheet.
- Bake for 10 minutes, stirring with a spatula halfway through.
- Remove pan from oven. Stir potatoes again.
- Arrange the corn cobs in a single layer around the potatoes. Brush corn with about 1 tablespoon of melted butter and season with a dusting of Old Bay.
- Return the pan to the oven and continue baking for another 10 minutes.
- Remove pan from oven. Stir potatoes and corn.
- Arrange the sliced sausage and the shrimp around the potatoes and corn on the tray.
- Brush shrimp with remaining butter and sprinkle with Old Bay.
- Return the pan to the oven and continue baking for another 10 minutes, or until potatoes are crispy and shrimp is pink.
- Garnish with sliced green onions just before serving.
*I used a package of frozen Bird’s Eye Mini Corn on the Cob, which came with 6 mini ears (so I didn’t have to cut them in half). If using frozen corn, thaw first before using it in the recipe.
**I like to use Jumbo shrimp (16-20 shrimp per pound) for this recipe, since it’s larger and has a slightly longer cooking time than smaller shrimp. This way it doesn’t get overcooked while the other ingredients finish baking.
Cooking Just for Two? Cut the ingredients in half! The baking instructions remain the same.
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