Sheet Pan “Shrimp Boil” Dinner with Creole Spiced Mayo Recipe - Blue Plate Mayonnaise
Serve up the spicy Gulf Coast goodness of a South Louisiana seafood boil with this easy sheet pan meal that’s roasted in the oven. It’s great for a casual dinne
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Spoon
- Cutting board
- Chef's knife
- Measuring spoon
Ingredients
- Creole Spiced Mayo
- 1/2 cup Blue Plate® Mayonnaise
- 2 teaspoons Creole seasoning
- 2 teaspoons Louisiana-style hot sauce
- 1 teaspoon Creole mustard
- Zest of 1 small lemon, about 1 tablespoon
- 1 tablespoon lemon juice, freshly squeezed
- “Shrimp Boil” Dinner
- 1 pound red bliss potatoes, halved or quartered into bite size pieces
- Salt, to taste
- Pepper, to taste
- 1 bay leaf
- 8 cloves garlic, unpeeled
- 1 pound medium shrimp, peeled and deveined
- 1 pound andouille sausage, sliced into 1/4-inch rounds
- 1 lemon, washed and cut into slices lengthwise
- 2 tablespoons fresh parsley, chopped, for garnish
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