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Today’s recipe was inspired by a traditional New Orleans-style shrimp boil, but baked in the oven, instead of boiling it all on the stove-top!
Now, in a typical low-country shrimp boil you would find shrimp, potatoes, corn, smoked sausage, and Old Bay seasoning. Here, I’ve kept everything from the traditional recipe, but I’ve also added some other things that I love. We had a fridge full of zucchini, so I added some get rid of some, plus I think we needed some more vegetables to balance out all the carbs. As I’ve mentioned before, I’m not a fan of eating shrimp at home, so I added chicken to the dish. And, finally, we like things a little spicy, so I added some Cajun seasoning to kick up the heat level a little bit.
This New Orleans-Style Sheet Pan Dinner was also inspired by a foil-packet dinner I found on Pinterest. Instead of baking everything in individual foil packets, I just baked it on a foil-lined sheet pan covered with more foil. This created the steam that was the most important part of the foil-packet recipe.
New Orleans-Style Sheet Pan Recipe
Servings: 4
Total Time: 1 hour
1 lb. (16 ounces) baby red potatoes
8 ounces smoked sausage, sliced into coins (we used Johnsonville Natural Andouille, but you can use whatever smoked sausage you like)
2 ears corn, cut into 2 pieces each (4 halves total)
2 zucchini, cut into 1/2-inch half-moons
4 tablespoons butter, melted and cooled
1 tablespoon Cajun seasoning
1 tablespoon Old Bay seasoning, or your favorite seafood seasoning
1 lb. (16 ounces) chicken breast, chopped into 1-inch pieces
8 ounces deveined & shelled shrimp, tails removed if you prefer
1 handful parsley, chopped
1 lemon, cut into wedges, for serving
Scrub the baby potatoes, if necessary. Place in a large saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, then reduce the heat to medium-low and continue to simmer for 10 minutes. Drain and set the potatoes aside to cool.
Preheat the oven to 425 F. Line a sheet pan with foil and spray with non-stick spray (I use a coconut oil spray from Spectrum).
Combine the sliced sausage, corn, zucchini, and cooked baby potatoes in a large mixing bowl. Drizzle over the melted butter, Cajun seasoning, and Old Bay; stir to combine. Pour the mixed vegetables and sausage onto the prepped sheet pan.
In the same bowl (don’t rinse it out!), combine the chopped chicken breast and shrimp and toss around in the remaining seasoned butter in the bowl. Place the chicken and shrimp in the center of the sheet pan, then cover the whole thing with foil. This will help everything to steam cook, making it like a real New Orleans-style shrimp boil.
Bake for 20 minutes, then remove the foil and bake for a further 15 minutes.
Sprinkle the parsley over everything and serve with the lemon wedges.
If you make and enjoy any of my recipes, please leave a comment below, and don’t forget to tag me in your pictures on Instagram (@bookishkitchen #thebookishkitchen)! I love seeing my followers recreating my recipes.
