Hello everyone! Alex and I (and the three pups) made it to our house on Tybee Island. This is our first stay here, and while the home is furnished the kitchen is not stocked and the cooking equipment is hit-and-miss. Since we’re in the Low Country, it seemed appropriate to kick things off with a Low Country Sheet Pan Dinner. I was a little surprised to find that there isn’t a single sheet pan in the kitchen! So I have modified it into a casserole dish, a One Dish Low Country Boil – still a one pan dinner perfect for Sunday Supper.
I went to the grocery store on Wilmington Island, about 15 minutes from Tybee to do some shopping. There, I found some potatoes, frozen corn on the cob, Andouille sausage and jumbo shrimp. And I stocked up on olive oil and spices. For this recipe, my only seasonings will be Tony Chachere’s Creole seasoning blend, oregano and the spicy Andouille sausage.
Get started by preheating the oven to 425 degrees while you prep the veggies and the sausage. I cut the small red potatoes into roughly 1/2″ pieces; slice the mini corn cobs into thirds and slice the sausage. Toss the potatoes and the corn with olive oil and seasoning to evenly coat everything. Then I added the sausage and a teaspoon of oregano, and I gave it one good toss.
The largest, flattest, oven-safe vessel I could find is a medium-sized casserole dish, so we’re going with that! I placed the potato, corn and sausage mix into the casserole dish and covered with foil and roasted it for 25 minutes covered. Then removed the foil and roasted for another 15 minutes.
In the meanwhile, I rinsed the shrimp really well. I decided to leave the shells on, so we could have the fun of peeling the shrimp and eating with our fingers. I drizzled a little olive oil on the shrimp and tossed them in a bowl with more Creole seasoning.
After 30 minutes in the oven, the potatoes were cooked through, the corn was tender and getting some nice browning. The sausage slices were sizzling, and I was ready to add the shrimp. I placed the shrimp in a single layer over the top of the whole mix so that they would cook evenly.
Pop that back in the oven for about 5-7 minutes.
When the shells have turned slightly more pink and the flesh is opaque, they’re ready! Give the whole thing a healthy squeeze of fresh lemon juice before plating it up.
One Dish Low Country Boil!
Use a big spoon to scoop into bowls, sprinkle some fresh, chopped flat leaf parsley over the top and serve with a couple lemon wedges. If you leave the shrimp shells on, be sure to set out an empty bowl to collect the shells and the corn cobs.
I could have planned out every meal and brought the proper utensils and cookware, but A) I already had a lot packed for all of us; and B) I love the challenge of cooking in a new place, not knowing what I will find or whether I will have everything I’d like to have to make a recipe. It’s fun and adventurous! It’s like camping cooking, or cooking without running water (which I did for a few years – more on that another time!). Nevertheless, it’s so fun to problem solve in the kitchen!
Well, that’s a wrap on our first Tybee Island Sunday Supper! I hope you all try this One Dish Low Country Boil – it really turned our great – no sheet pan required! Stay tuned for the next two weeks as we cook on Tybee Island. And in case you missed it, Friday’s Pizza and a Movie featured a pie that is decidedly different than a typical pizza. Check it out! We will see you all again tomorrow for a salad that’s perfect, all year long!
One Dish Low Country Boil
My take on a dish that originated in the Low Country of the Southern US; potatoes, corn on the cob, Andouille sausage and Creole shrimp make up this spicy one dish meal. The sweet, briny flavor of the shrimp and the squeeze of lemon offset the spice in just the right way.
- 8-10 small Red Potatoes, cut into 1/2-1" pieces
- 3 mini Corn Cobs, cut into thirds
- Half a package, or ~1 cup Andouille Sausage, sliced
- ~1 lb. package frozen Jumbo Shrimp, defrosted
- Tony Chachere's Creole Seasoning* to taste
- 1 tsp. Dried Oregano
- Fresh Lemon to taste and for Garnish
- Fresh Flat Leaf Parsley, chopped for Garnish
- Substitute Creole Spice Blend - by The Spice Guru
- 1⁄4 cup fine sea salt
- 1 teaspoon cornstarch
- 5 teaspoons cayenne pepper
- 5 teaspoons garlic salt
- 4 teaspoons ground black pepper
- 1 tablespoon seasoned chili powder
- 2 1⁄2 teaspoons celery salt
- 2 teaspoons ground mustard
- 1 1⁄2 teaspoons ground basil
- 1 1⁄2 teaspoons ground sage
- 1 teaspoon onion salt
- 1⁄2 teaspoon ground oregano
- 1⁄2 teaspoon ground thyme
Preheat oven to 425 degrees.
Toss prepped corn and potatoes in about 2 tablespoons of olive oil and a generous sprinkling of Tony Chachere's Creole Seasoning until evenly coated.
Add sliced Andouille sausage and oregano, toss once more to coat.
Add the mix to a medium-sized casserole dish and cover with foil.
Roast for 25 minutes.
Thoroughly rinse shrimp and peel, if desired.
Toss shrimp with a drizzle of olive oil and a generous sprinkling of Tony Chachere's Creole Seasoning.
Remove foil from casserole dish and roast uncovered for 15 more minutes.
Add Seasoned shrimp in a single layer over the top of the roasted veggies and sausage.
Roast for 5-7 minutes, or until the shrimp is pink and the flesh is opaque.
Squeeze fresh lemon juice over the casserole and spoon servings into shallow bowls.
Garnish with fresh chopped parsley and lemon wedges.
Substitute Creole Spice Blend - by The Spice Guru
Combine all ingredients in a resealable container.
Seal the container.
Shake until thoroughly blended.
Store tightly sealed in a cool, dry place away from light and moisture.
Use measure for measure in place of Tony Chachere's Creole Seasoning.