This cajun sheet-pan “boil” recipe comes from The Defined Dish blog by Alex Snodgrass.
Similar to most low-country boils, this recipe has great, mouthwatering flavors of andouille sausage and shrimp. It’s made those with bust schedules who want a southern classic in thirty-minutes. The Local Palate readers couldn’t agree more and made it one of the most popular recipes for 2021.
recipe 
yields
Serves 4
1 pound baby red or yellow potatoes
quartered
1 cup diced red bell pepper (1 medium)
12 ounces andouille sausage
fully cooked
sliced into ¼-inch rounds
2 tablespoons extra-virgin olive oil
2 teaspoons Old Bay-type seasoning
or more to taste
¾ pound shrimp
peeled and deveined
1 lemon
sliced into ¼-inch rounds
2 tablespoons chopped fresh flat-leaf parsley leaves, for serving
Ingredients
steps
- Preheat oven to 400 degrees. On a parchment-lined baking sheet, combine potatoes, bell pepper, and sausage. Drizzle with oil and season with 1½ teaspoons seasoning. Toss to coat.
- Place baking sheet in oven and cook for 20 to 25 minutes, or until potatoes are tender.
- Remove from oven (but keep the oven one) and add shrimp, lemon slices, and remaining ½ teaspoon seasoning and gently toss to coat evenly with the other ingredients. Return to oven and cook for an additional 7 to 10 minutes, or until shrimp is cooked through and pink.
- Remove from oven and gently toss all ingredients on sheet pan to coat in seasoning. Garnish with chopped parsley and serve.
Date Published: 01.26.21
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- From Alex Snodgrass. Adapted from The Defined Dish: Healthy and Wholesome Weeknight Recipes, by Alex Snodgrass. Published by Houghton Mifflin Harcourt, 2019.
