Sheet Pan Southern Seafood Bake

SHEET SOUTHERN SEAFOOD PAN BAKE WITH ANDOUILLE SAUSAGE

Living in Ohio is very different than Louisiana. Especially food wise. I don’t have access to the ingredients I used to, but the seafood up here is amazing! I never knew how much I would like mussels, clams and scallops. They are some of my favorite things to eat.

So why not take that and apply it to northern clam bake? Except in my version, it’s done in your oven! All you will need is 2 baking trays and you will find the ingredients below.

RECIPE

Ingredients

12oz baby red potatoes halved

2 small yellow onions, cut into 1” pieces

8 lemon wedges

3 tablespoons olive oil

1 1/2 tsp Cajun seasoning

8 oz medium shrimp

2 pounds littleneck clams, scrubbed

12 oz smoked andouille sausage, cut into 2” pieces

1 lb fresh mussels

1/2C dry white wine

1/4C salted butter, melted

1 tablespoon hot sauce

2 tablespoons Worcestershire sauce

2 tablespoons parsley

Instructions

Preheat oven to 450°F. Toss potatoes, onions, lemon halves, oil, and seafood seasoning on a lined baking sheet. Spread evenly, and roast on bottom rack until potatoes are just tender, about 30 minutes. Spread clams on a second lined baking sheet. Bake at 450°F on top rack just until clams begin to open, 8 to 10 minutes. When potatoes have roasted 30 minutes and clams have opened, spread andouille evenly on baking sheet with potatoes, and spread mussels and shrimp evenly over clams. Pour wine over clam mixture. Bake until mussels open, about 8 min. Stir together butter, hot sauce, and Worcestershire sauce. Spread potato mixture evenly over clams and mussels on baking sheet. Drizzle with butter sauce, and sprinkle with parsley. Garnish with lemon wedges.