If you’re craving a taste of the South without the hassle of multiple pots and pans, this One-Pan Southern Shrimp and Sausage Feast is the perfect solution. This easy-to-make, all-in-one meal brings the classic flavors of a traditional shrimp boil right to your oven. Featuring succulent jumbo shrimp, smoky andouille sausage, tender baby potatoes, and sweet corn, this dish is seasoned to perfection with a zesty Creole seasoning. It’s a vibrant, mouthwatering meal that will leave your taste buds singing and your kitchen mess-free!
Ingredients:
- 16 ounces of extra-large shrimp, shells removed and prepared for cooking
- 13 ounces andouille sausage, sliced into 1-inch rounds
- 1 lb baby potatoes, cut into ½-inch pieces (tri-color, Yukon gold, or red potatoes work well)
- 3 whole corn cobs, either left with their husks or securely wrapped in aluminum foil
- 4 garlic cloves, minced
- 1 tablespoon Creole seasoning
- Fresh parsley, chopped for garnish
Instructions:
- Preheat and Prep: Preheat your oven to 400°F (200°C). While the oven is heating, cut the baby potatoes into ½-inch pieces and slice the sausage into 1-inch rounds.
- Cook the Potatoes: Spread the baby potatoes evenly on a large sheet pan. Lightly coat with olive oil and season generously with salt and freshly cracked pepper. Bake in the preheated oven for about 15 minutes, or until they start to soften.
- Add Sausage and Corn: Remove the pan from the oven and add the sliced andouille sausage and ears of corn. If the corn is wrapped in foil, place them directly on the sheet pan. If not, you can cut each ear into thirds or leave them whole.
- Season the Shrimp: In a bowl, toss the shrimp with minced garlic and Creole seasoning until well coated.
- Combine and Roast: Remove the sheet pan from the oven once more and add the seasoned shrimp on top of the sausage and potatoes. Make sure everything is spread out evenly on the pan. Bake for another 8-10 minutes, or until the shrimp turn pink and opaque.
- Garnish and Serve: Remove from the oven and sprinkle freshly chopped parsley over the top for a burst of color and flavor.
Conclusion:
This One-Pan Southern Shrimp and Sausage Feast is a true celebration of bold Southern flavors, all packed into a simple, sheet pan meal. It’s perfect for a quick weeknight dinner or a casual get-together with friends and family. The best part? There’s minimal cleanup, so you can enjoy more time savoring the deliciousness of this hearty, comforting dish. Give it a try, and let the vibrant flavors transport you to the heart of Southern cuisine!
One-Pan Southern Shrimp and Sausage Feast
Ingredients
- 16 ounces of extra-large shrimp shells removed and prepared for cooking
- 13 ounces andouille sausage sliced into 1-inch rounds
- 1 lb baby potatoes cut into ½-inch pieces (tri-color, Yukon gold, or red potatoes work well)
- 3 whole corn cobs either left with their husks or securely wrapped in aluminum foil
- 4 garlic cloves minced
- 1 tablespoon Creole seasoning
- Fresh parsley chopped for garnish
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). While the oven is heating, cut the baby potatoes into ½-inch pieces and slice the sausage into 1-inch rounds.
- Cook the Potatoes: Spread the baby potatoes evenly on a large sheet pan. Lightly coat with olive oil and season generously with salt and freshly cracked pepper. Bake in the preheated oven for about 15 minutes, or until they start to soften.
- Add Sausage and Corn: Remove the pan from the oven and add the sliced andouille sausage and ears of corn. If the corn is wrapped in foil, place them directly on the sheet pan. If not, you can cut each ear into thirds or leave them whole.
- Season the Shrimp: In a bowl, toss the shrimp with minced garlic and Creole seasoning until well coated.
- Combine and Roast: Remove the sheet pan from the oven once more and add the seasoned shrimp on top of the sausage and potatoes. Make sure everything is spread out evenly on the pan. Bake for another 8-10 minutes, or until the shrimp turn pink and opaque.
- Garnish and Serve: Remove from the oven and sprinkle freshly chopped parsley over the top for a burst of color and flavor.