SHEET PAN SHRIMP BOIL

 

  • 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
  • Fresh parsley, chopped for garnish
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