Ingredients:

1 lb jumbo shrimp, peeled and deveined

13 ounces andouille sausage, sliced into 1 inch rounds

1 lb baby potatoes, cut into ½ inch pieces (I used baby tri color potatoes, yukon gold or red potatoes also work)

3 ears of corn, husks on or wrapped in foil

4 garlic cloves, minced

1 tablespoon creole seasoning (a mixed blend of garlic powder, onion powder, smoked paprika powder, dried thyme, dried oregano, dried basil, cayenne pepper, salt and pepper)

Fresh parsley, chopped for garnish

Preparation:

Preheat the oven to 400°F. Lightly oil a large baking sheet pan or grease with nonstick spray.

Gently toss potatoes, sausage, and half of the creole seasoning together on the prepared sheet pan, and spread into an even layer on the tray, leaving a space for the ears of corn.

Place the ears of corn in the empty space on the baking sheet pan and cook for 25 minutes.

Briefly remove the sheet pan from the oven. Stir the shrimp, garlic, and remaining creole seasoning onto the sheet pan. Place back into the oven and cook for 10-12 minutes, until the shrimp are pink and opaque. Remove from heat. Set ears of corn on the side and let the cool

When ears of corn are cool enough to touch, remove the husks or foil and slice into smaller, easy to grab, pieces. Add them to the sheet and top with fresh parsley and a sprinkle of creole seasoning as desired. Serve immediately.

Without the hassle of multiple dishes or pots, this sheet pan shrimp boil is an amazing recipe that is sure to impress.  If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.