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Living in the South near the coast, you learn to appreciate a good low country boil with all the fresh shrimp and crab that is so readily available.
It’s quick and easy and only takes 30 min to make which makes it perfect for a weeknight meal.
From the fresh shrimp to the buttery cajun flavors, this Low Country Boil (sheet pan style) is finger-lickin’ good!
This is a staple at our family gatherings, so of course, I had to make it weeknight-friendly.
When you have a craving for Low Country Boil, you HAVE a craving.
Let’s satisfy it by making this mouthwatering Low Country Boil (sheet pan style).
Grab your shrimp and crab legs, andouille sausage, yellow corn, little potatoes, a couple of lemons, a yellow sweet onion, some parsley, grass-fed butter, and of course the main show stopper, Old Bay Seasoning. Let’s get ready to make some low country boil that doesn’t require all the hassle of a large stock pot outdoors and sooo much more flavorful.
Fresh shrimp is the best to use for ultimate flavor, but if you are in an area where fresh shrimp is not an option, no worries! Using already deveined frozen or fresh shrimp from your local grocery store is an easy alternative, but make sure it has the shell and tail on to lock in the flavor. If using freshly caught shrimp make sure to cut the heads and devein the shrimp leaving the shell and tail intact.
Start by cutting the corn cobs into thirds, and the onion into quarters. Bring a large pot of water over medium-high heat to boil and add 1 tbsp of old bay seasoning to the water. Once boiling, toss in the corn cobs and cook for about 15 minutes then add in the potatoes and onion for another 10 minutes.
Prep the rest of the ingredients while you let this cook. Once done, drain the water and toss the corn cobs and potatoes on a nonstick sheet pan.
Cajun Style Andouille sausage has that smoky cajun flare that pairs perfectly with the old bay seasoning, BUT you can substitute it with smoked sausage or turkey sausage if you prefer. I like to cut the sausages diagonally (AKA ‘Coin Slicing’) for larger pieces, plus it makes it more pleasing aesthetically in my opinion. Add them to the sheet pan with the corn, pototes and shrimp spreading them around.
Now for the old bay butter, in a small bowl melt the butter and add the 2 tbsp of old bay seasoning and mix. This is what you will pour over shrimp, sausage, potatoes, corn cobs, and onion before they take their broil bath. If you don’t have enough, you can always make extra by melting 2-3 tbsp more butter and adding in 1 tablespoon of old bay.
Grab a large sheet pan (half sheet size) and line it with aluminum foil sprayed with noncooking spray. Coat all the shrimp, sausage, potatoes, corn cobs, and onion in the old bay butter. Now it’s time to dust them all with 1 more tablespoon of the old bay seasoning for a little more added flavor. You can skip this step if you don’t want to use too much old bay seasoning.
Place it in a preheated oven set to 400F for about 13-15 minutes until shrimp are opaque and cooked through. Once done, squeeze the juice of a lemon all over and top with chopped fresh parsley.
Want to kick this Low Country Boil up a notch? Let’s do it!
So, you decided to add in the crab legs…let’s get those ready to throw in the oven along with the other sheet pan. 1 cluster per person is a good amount along with the rest of the food on this Low Country Boil. Brush the crab legs with some melted butter and lightly dust them with a little bit of old bay seasoning (about 1 or 1-1/2 tsp is good for 3-4 clusters).
If your legs are already thawed they only need to cook for about 10-12 minutes or until hot throughout. Don’t have time to thaw your legs? It’s okay, just cook them frozen for about 20-25 minutes until they are hot.
Enjoyed this recipe? Try these other dishes.
Shrimp + Scallop Scampi
Easy Chipotle Shrimp Tacos
Ingredients
- 1 lb extra large shrimp deveined and unpeeled
- 1 lb snow crab legs OPTIONAL
- 3 ears golden corn each cut into 3 pieces
- 1½-2 lbs baby golden potatoes
- 1 onion quartered
- 12 oz smoked andouille sausage thinly sliced
- 4 tbsp Old Bay seasoning divided + 1 tsp more if doing crab legs
- 4 cloves garlic minced
- ¼ cup butter melted + more for dipping
- 2 lemons quartered
- 2 tbsp fresh parsley chopped
Instructions
- Bring a large pot of water over medium-high heat to boil and add in 1 tbsp of old bay seasoning to the water.
- Cut the corn cobs into thirds, and the onion into quarters. Once boiling, toss in the corn cobs and cook for about 15 minutes then add in the potatoes and onion for another 10 minutes. Get a large sheet pan (half sheet size) and line it with aluminum foil sprayed with noncooking spray. Once the potatoes and corn are cooked add them to the sheet pan. You can go ahead and preheat the oven to 400F now.
- Cut the sausages diagonally (AKA 'Coin Slicing') for larger pieces and add them to the sheet pan with the corn, potatoes and shrimp spreading them evenly around.
- In a small bowl melt the butter and add the 2 tbsp of old bay seasoning and mix. Pour over everything on the sheet pan and mix around to fully coat it all.
- If making crab legs, brush the legs with some melted butter and lightly dust them with a little bit of old bay seasoning (about 1 or 1-1/2 tsp is good for 3-4 clusters). If already thawed they only need to cook for about 10-12 minutes or until hot throughout. Don't have time to thaw your legs? It's okay, just cook them frozen for about 20-25 minutes until they are hot.
- Place in the preheated oven set to 400F for about 13-15 minutes or until the shrimp and opaque and fully cooked. Squeeze lemon juice over it all and top with chopped parsley.
