Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.