Sheet Pan Low-Country Boil


Living in Georgia, I have had my fair share of delicious Low-Country boils, otherwise known as a seafood country boil. They are delicious, fun and perfect for a large gathering. I mean, what is better than Old Bay seasoning with succulent shrimp, andouille sausage, fresh corn on the cob and potatoes? It is definitely “finger lickin’ good!” The classic recipe requires a slightly longer cooking time and a few more steps, but this baked sheet pan version offer tons of flavor in slightly less time (and mess). Real talk. I made this on a busy night and had dinner on the table in 35 minutes. It’s the perfect combination of spice, smokiness and flavor!



1 lb. shrimp, peeled and deveined 
3 ears corn, cut lengthwise into 3 pieces
½ cup unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoon Old Bay seasoning
½ lb. assorted baby potatoes or small red potatoes
2 tablespoons vegetable “Better than Bouillon” (optional, but adds flavor to the water) 
1 package smoked sausage (andouille or other), sliced ¼ inch thick
Salt/Black pepper
Fresh parsley 
1 lemon, cut into wedges

Preheat the oven to 400 degrees. 

Fill  a large pot with water. Add a pinch of salt and vegetable bouillon, bring to a boil. Once boiling, add the potatoes and boil for 15 minutes. Add the corn at the 10 minute mark. Once finished, drain the water.

 While the potatoes cook, line a medium baking sheet with foil and coat with oil. 

Melt the butter. Add the garlic and Old Bay seasoning. Mix together.

Add the cooked potatoes, corn, raw shrimp and sausage to the pan. Season with black pepper and drizzle with half of the butter mixture. Toss to coat evenly. Place in the oven and bake for 10-15 minutes, or until the shrimp are cooked and translucent. Remove from the oven. Drizzle with 1-2 tablespoons of the additional butter mixture. Sprinkle with fresh parsley, serve with lemon wedges and enjoy!

Elizabeth Canas