I can’t believe we’re halfway through August already! I know this not because I looked at a calendar, but because everywhere I look there are backpacks, pencils, and lunch boxes in my face. Unfortunately, the summer is coming to an end whether we like it or not. I’m not super excited for the beach-going weather to be done with, but I AM excited to be able to turn my oven on again without making my house be as hot as hades. Mostly, it’s so that I can make this low country sheet pan meal.
I’ve become obsessed with Gilbert’s Craft Sausages! If you haven’t tried them before, RUN, don’t walk, to your nearest store! Their craft sausages are A.) delicious B.) made with no artificial ingredients, are minimally processed, and are antibiotic free C.) super convenient!
I recently got some of the smoke andouille sausages and HAD to make a classic, low country meal. You know that I am all about quick and easy meals, so of course that’s just what I created. This meal is super simple to put together and, since it’s a sheet pan dinner, there are next to no dishes- SCORE!
When this was baking my house smelled AMAZING! So, you’ve officially been warned. I am NOT responsible if 10 neighbors show up at your house when they smell this cooking. To be safe, you might want to double (or triple!) the recipe.
This meal is perfect for those crazy busy evenings that are filled with after school pickup and sporting events. It only takes 30 minutes to bake and hardly any time to clean up! Plus, it’s under 400 calories and packed with over 30g of protein. I bet you can’t make this just once 😉
- 3 medium to large red skin potatoes, cut into bite sized pieces
- 2 tbsp butter, melted
- 2 cloves garlic, minced
- 1 lemon
- 2 tsp old bay seasoning, divided
- 3 ears of corn, cut into fourths
- 4 Smoked Andouille Gilbert’s Craft Sausages, sliced
- 1 lb jumbo shrimp, uncooked, peeled and deveined, tail on
- ¼ cup parsley, roughly chopped
- Dash of salt and Pepper
- Preheat oven to 425. Line a baking sheet with aluminum foil, set aside
- In a small bowl combine butter, garlic, juice from ¼ the lemon, and 1 tsp old bay seasoning
- In a medium sized bowl toss potatoes with ½ of the butter mixture. Place on baking sheet and bake for 10 minutes
- Remove potatoes from the oven and stir. In the same medium sized bowl used for the potatoes, coat corn with remaining ½ of the butter mixture. Add corn to the potatoes and place back into oven for 10 minutes.
- Remove potatoes and corn from the oven, add sausage and shrimp. Toss everything together and top with remaining 1 tsp Old Bay seasoning and juice from ¼ of the lemon. Bake for an additional 10 minutes, until shrimp is pink.
- Remove from oven, top with parsley and serve with lemon wedges from remaining ½ lemon. Add salt and pepper to taste.
Like I said, Gilbert’s Craft Sausages are SUPER convenient. They’re individually packaged, which makes them super fabulous options for quick and easy protein sources. I love being able to just throw one in my lunch box, rather than de-frost chicken or open a can of tuna. Be sure to check out their entire line of products! There are SO many flavors! Which one would you like to see a recipe with next?!
Don’t forget to pin this recipe for later! Trust me, you’ll want to come back to it!
**This post has been sponsored by Gilbert’s Craft Sausages. However, all thoughts and opinions are my own**