One Dish Low Country Boil
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Loading...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.
Ingredients
- 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
Instructions
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.