This sheet pan low country boil replicates a Cajun classic and it comes together using a single sheet pan! Shrimp, corn, sausage, potatoes and Old Bay seasoning roasted together in a matter of minutes with minimal mess!
I gotta be honest and tell you that I’ve never heard of a low country boil before.
…that is, until I moved to Charleston South Carolina.
I’ve lived on the northeast coast in NJ (hello bagels and pizza) and on an island in Hawaii for 5 years, but being exposed to southern food was something I never experienced before.
WHAT IS A LOW COUNTRY BOIL?
Low country boil is a one pot meal that has origins in southern states like Louisiana and South Carolina. It was created by a guardsman to feed many soldiers at once. It is a delicious combination of shrimp, sausage, potatoes and corn all boiled together with seasonings and spices to create this popular meal.
WHY YOU’LL LOVE THIS RECIPE?
- Less Mess. Thankfully, this recipe for sheet pan low country boil achieves the same flavors you’d get from doing this in a stockpot but without all the mess.
- Feeds a crowd: Everything is made in one pan and baked in the oven for an easy meal that feeds a lot of mouths.
- Great social meal: Traditionally, low country boils are dumped straight from the pot onto a newspaper-lined picnic table and everyone digs in!
- It’s also a great way to introduce your family to great tasting food from a region of the US perhaps they’ve never tried before!
INGREDIENTS YOU’LL NEED
- Extra Large to Jumbo Shrimp – The size of the shrimp matters. Since larger shrimp need more time to cook than smaller ones, larger shrimp will not over cook while the other ingredients finish roasting.
- Andouille Sausage – Andouille sausage is a staple in low country cuisine. The subtle heat andouille sausage adds to this dish can not be replicated with a different sausage!
- Baby Golden or Red Potatoes – Leave the skin on, but be sure to give the potatoes a good scrub before using. The potato has more nutrients in the skin than the interior.
- Frozen Corn on the Cobb – I prefer using frozen corn on the cobb for this recipe because it shaves some time off the prep/cooking process.
- Old Bay Seasoning – Old Bay seasoning adds a layer of salty, smoky and peppery flavor to the recipe.
- Parsley & Lemon – Finishing the shrimp boil with sprinkled parsley and fresh squeezed lemon balances the heat from the Old Bay and really rounds out all of the flavors.
- Avocado Oil – Tossing everything in avocado oil will prevent everything from sticking to the sheet pan.
HOW TO MAKE A LOW COUNTRY BOIL IN THE OVEN
- In a medium sized bowl, toss quartered skin-on potatoes with avocado oil and Old Bay seasoning until well-coated in oil and spices. Arrange the potatoes on a sheet pan and roast for 15 minutes at 375 degrees.
- Meanwhile, add the sliced andouille sausage, peeled and deveined shrimp and frozen corn to a large bowl and toss with 2 teaspoons of avocado oil and 1 tablespoon Old Bay Seasoning. Mix everything together well.
- Once the potatoes are par-cooked (after about 15 minutes), remove the sheet pan from the oven, flip the potatoes and add the shrimp and sausage mixture to the pan in an even single-layer. Turn the oven up to 400 degrees.
- Bake your low country boil for 20 to 25 minutes or until the potatoes are fork-tender and the shrimp is pink in color and no longer opaque.
- Lastly, sprinkle everything with fresh chopped parsley and fresh-squeezed lemon juice before serving.
Serve this shrimp bake dumped onto newspaper or straight from the sheet pan, hot family style!
- Make sure your potatoes are all cut roughly the same size to ensure even cooking and texture.
- Use frozen corn on the cobb to shave some time off the cooking process. Frozen corn on the cobb can be found in the freezer section.
- Use shrimp that is already peeled, clean and deveined to save yourself the trouble.
- You’ll need about one quarter pound of shrimp per person in each batch of low country boil.
Old Bay seasoning is the most popular seasoning used in low country seafood boils, but feel free to use your favorite Cajun or New Orleans blend of spices. Keep in mind that each seasoning blend is different. Start with 2 tablespoons and add more after cooking, to your liking.
Crab legs are a great addition to any southern seafood boil! Simply place raw- thawed crab legs on the sheet pan above the shrimp, sausage and potatoes before roasting. If using cooked-thaw crab legs, you’ll only need to heat them through, so place them on the sheet pan with the shrimp, sausage and potatoes about five to seven minutes before they’re finished cooking.
Can I use frozen shrimp? You shouldn’t. Frozen shrimp will most likely yield a rubbery texture. To quickly defrost shrimp, place the shrimp in a large bowl under cool running tap water until the shrimp are thawed.
Can I modify this recipe for two people? Of course. To make this low country boil in the oven for two, simply divide the ingredients in half (you’ll probably still have some leftover, but not nearly as much).
Is Old Bay seasoning Whole30 compliant? Old Bay seasoning is Whole30 compliant, so feel free to add this dish to your Whole30 meal plan!
How do I store the leftovers? Leftovers can be stored in a sealed container in the fridge for up to 3 days.
How do I reheat the leftovers? To reheat in the oven, warm leftovers at 325 degrees for about 20 minutes tossing half way through.
What sides should I serve with a low country seafood boil? Popular side dishes to serve with a shrimp boil include: corn bread, coleslaw, baked beans, and grilled summer vegetables. Here are a few side dish recipes that pair perfectly.
Dill Pickle Coleslaw
BBQ Baked Beans
Easy Grilled Zucchini
Cucumber Dill Salad
Sheet Pan Low Country Boil
- 1 lb Large or Jumbo Shrimp peeled and deveined
- 4 Links Andouille Sausage sliced
- 1.5 lbs Baby Golden or Red Potatoes quartered
- 4-6 pieces Frozen Corn on the Cobb halved
- 2 tbsp [Old Bay Seasoning]
- 2 tbsp Chopped Parsley
- 1 Lemon cut into wedges
- 4 tsp Avocado Oil divided
- Preheat your oven to 375
- In a medium sized bowl, toss chopped potatoes with avocado oil and Old Bay seasoning until fully combined.
- Arrange potatoes on sheet pan and cook for 15 minutes at 375.
- While potatoes are cooking, add chopped sausage, shrimp and corn to a bowl and toss with 2 tsp avocado oil and 1 tbsp Old Bay Seasoning and toss until fully combined in seasoning.
- Once potatoes are par cooked, remove from oven, flip and add shrimp, corn and sausage mix making sure everything is a single layer.
- Turn your oven up to 400 degrees.
- Roast sheet pan in oven for 20-25 minutes or until potatoes are fully cooked and all ingredients are warmed through.
- Sprinkle with fresh parsley and serve with lemon wedges.
Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.