- 4tablespoons extra virgin olive oildivided
- 1tablespoon + 1 teaspoon Old Bay seasoningdivided
- 1teaspoon garlic powder
- 1/2tsp EACH ground mustard, ground coriander, dried dill
- 1/4teaspoon pepper
- 3/4teaspoon saltdivided
- 3ears sweet corn each cut into 4 pieces(12 pieces total)
- 1pound baby Dutch yellow potatoeschopped in half or thirds depending on size
- 111-12 oz. pkg. smoked Andouille chicken sausagesliced 1/2-inch thick
- 1pound large shrimp (21-25 ct)peeled and deveined
Parsley Lemon Butter (optional)
- 4tablespoons melted butter
- 1 1/2tablespoons finely chopped parsley
- 1 1/2tablespoon lemon juice
- chopped parsley
- lemon slices
- hot sauce
Preheat oven to 400 degrees F. Line a large rimmed baking sheet (15×21) with foil and lightly spray with cooking spray; set aside.
Transfer cut potatoes to a microwave-safe bowl with a tight-fitting lid. Fill with water until it reaches about 1/8-inch up the sides. Cover and microwave on high for 7 minutes. Carefully remove lid and drain potatoes.
Meanwhile, in a very large bowl, whisk together 3 tablespoons EVVO, 1 tablespoon Old Bay seasoning, garlic powder, ground mustard, coriander, dill, pepper and ½ teaspoon salt. Add drained potatoes, corn and sausage. Stir until evenly coated.
Add to prepared baking sheet and spread out into an even layer. Bake at 400 degrees F for 15 minutes.
Meanwhile, add shrimp to the same bowl (don’t wipe out). Drizzle with 1 tablespoon EVVO, 1 teaspoon Old Bay Seasoning and ¼ teaspoon salt. Stir until evenly coated.
After 15 minutes, remove baking sheet from oven and give everything a good stir. Add shrimp and spread everything into a single layer.
Place pan back into oven and bake for an additional 10-12 minutes, or until the shrimp is opaque and cooked through.
Meanwhile, whisk Parsley butter ingredient together; set aside.
As soon as the shrimp is done, drizzle the entire pan with Parsley Lemon Butter. Serve with additional freshly cracked salt, pepper, lemon wedges, parsley, Old Bay seasoning and hot sauce on the side.