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Southern Soul Garlic Butter Shrimp, Sausage & Potatoes

Southern Soul Garlic Butter Shrimp, Sausage & Potatoes

This Southern-style garlic butter shrimp, sausage, and potatoes bake combines juicy shrimp, smoky sausage, tender baby potatoes, and sweet corn with a rich Cajun garlic butter. Everything roasts together in one pan for a hearty, flavorful seafood dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 persons
Course: Main Course
Cuisine: American, Cajun-Inspired, Southern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb large shrimp, peeled and deveined
  • 12 oz smoked sausage, sliced
  • 1 1/2 lb baby potatoes, halved
  • 2 ears corn, cut into pieces
  • 6 tbsp butter, melted
  • 5 cloves garlic, minced
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes, optional
  • Salt, to taste
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Equipment

  • large pot For parboiling the potatoes
  • Colander
  • Large baking dish
  • mixing bowl For mixing the garlic butter
  • Large spoon or silicone spatula For tossing the ingredients

Method
 

  1. Preheat the oven to 425°F. Boil the baby potatoes for 8 to 10 minutes until slightly tender, then drain well.
  2. Combine the melted butter, garlic, Cajun seasoning, smoked paprika, Italian seasoning, garlic powder, black pepper, red pepper flakes, and lemon juice.
  3. Add the potatoes, smoked sausage, and corn to a large baking dish. Pour half of the seasoned garlic butter over everything and toss until evenly coated.
  4. Bake for 15 minutes, allowing the potatoes, corn, and sausage to roast and soak up the Cajun garlic butter.
  5. Add the shrimp to the baking dish and pour over the remaining garlic butter mixture. Toss gently so every shrimp is well coated.
  6. Return the dish to the oven and bake for another 8 to 10 minutes, until the shrimp are pink, opaque, and cooked through.
  7. Sprinkle the garlic butter shrimp, sausage, potatoes, and corn with fresh parsley. Serve hot with plenty of the buttery pan juices spooned over the top.

Notes

Parboil the baby potatoes before baking so they become tender by the time the shrimp are finished.
Drain the potatoes well before adding them to the baking dish so the garlic butter coats them properly.
Toss the potatoes, sausage, and corn with half of the seasoned butter first so they have time to roast and absorb the flavor.
Add the shrimp only near the end of cooking to prevent overcooking.
Bake the shrimp just until pink, opaque, and cooked through.
Spoon the buttery Cajun pan juices over each serving for extra flavor.