Ingredients:

  • 1 lb baby gold potatoes, halved
  • 12 oz Andouille sausage, sliced into 1/4-inch rounds
  • 3 ears corn on the cob, cut into 2-inch mini rounds
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter, melted
  • 2 tbsp extra virgin olive oil
  • 2 tbsp Old Bay seasoning
  • 1 tbsp smoked paprika
  • 4 cloves garlic, minced
  • 1/2 tsp cayenne pepper
  • 1 lemon, juiced
  • 1 lb jumbo shrimp, peeled and deveined
  • 1 lb snow crab legs, thawed and cracked
  • 1 lemon, sliced into rounds
  • Fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the halved potatoes and sliced sausage with 2 tbsp of olive oil and a pinch of Old Bay seasoning. Spread in a single layer and roast for 15 minutes.
  3. In a bowl, whisk together melted butter, 2 tbsp olive oil, garlic, smoked paprika, cayenne, lemon juice, and remaining Old Bay to create the Cajun glaze.
  4. Remove the pan from the oven, add the corn rounds, and drizzle half of the Cajun glaze over the potatoes and corn, tossing gently to coat.
  5. Return the pan to the oven and roast for another 10 minutes.
  6. Push vegetables and sausage to the sides of the pan; add shrimp and crab legs to the center.
  7. Pour the remaining Cajun glaze over the seafood and scatter lemon slices across the top.
  8. Roast for a final 5–8 minutes until shrimp are opaque and curled into a C-shape.
  9. Garnish with chopped fresh parsley and serve.