I love a good low country boil and how you dump everything in a giant pot and it feeds a crowd. But when I need a quick supper on a weeknight and just enough to feed my family, I cook it on a sheet pan and it's on the table in under an hour. I've gotta say I also really love the texture here. Things can get mushy in a boil but in the oven the potatoes crisp up nicely and the seasonings don't wash out.
I used fresh local ingredients from Southern Swiss Dairy, Clyde's Fresh Produce, and Savannah River Farms found on the Augusta Locally Grown online market. Feel free to adjust the amounts listed below. As you can see from the photo, my potato/shrimp ratio is vastly different (to accommodate a picky 8-year-old).
2 lbs. small potatoes, diced
1 lb. cooked shrimp
3-5 pieces corn on the cob (we purchase in bulk each summer and freeze to use throughout the year)
Cajun seasoning, to taste
Preheat oven to 450 degrees.
Place diced potatoes on sheet pan. Drizzle generously with olive oil and cajun seasoning.
Roast potatoes in the oven for 10-15 minutes.
While potatoes are roasting: defrost shrimp if frozen, slice sausage links, butter corn.
Remove from oven, push potatoes to one side of the sheet pan. Add sausage, shrimp, and corn cobs to the pan. Drizzle with more olive oil and Cajun seasoning.
Return to oven for 20 minutes, until potatoes reach desired level of crispness.
Serve hot with a side of your favorite sauce (cocktail, horseradish, ranch) and extra butter.