Description
Delicious dish with shrimp, andouille sausage, corn, and potatoes.
Ingredients
- 1 (16 ounce) package small red potatoes, or to taste
- 4 ears fresh corn, halved
- 4 pounds large shrimp, peeled and deveined
- 1 (12 ounce) package andouille sausage, sliced, or to taste
- 1 stick butter
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- ¼ cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons dried oregano
- 1 teaspoon salt
- ½ teaspoon hot sauce (such as Tabasco®), or to taste
- 1 pinch cayenne pepper, or to taste
- 4 lemons, sliced
Instructions
- Preheat the oven to 500 degrees F (260 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium to medium-low and simmer until barely tender
- 10 to 12 minutes. Stir in corn during the last 5 minutes. Drain well.
- Arrange shrimp
- sausage
- potatoes
- and corn in a single layer in a large 4-inch-deep roasting pan. Cut butter into slices and place on top.
- Combine Worcestershire sauce
- soy sauce
- olive oil
- garlic
- oregano
- salt
- hot sauce
- and cayenne in a small bowl. Pour sauce over the shrimp mixture. Top with lemon slices.
- Roast in the preheated oven until shrimp turns pink
- basting and turning often
- about 10 minutes.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 8