- 1½ pounds shrimp (tails on or off; already peeled)
- 1½ pounds kielbasa sausage (not “raw” sausage)
- 6 corn cobettes (I used frozen)
- 2 lbs red potatoes, cleaned and sliced
- ¾ lb baby carrots
- 1½ lb fresh green beans, stemmed but not snapped in pieces
- 1 large onion (or more), coarsely chopped into chunks)
- ⅓ to ½ cup olive oil
- 2 to 4 TBSP Old Bay Seasoning (or my Seasoning Blend)
- 2 tsp minced garlic
- ½ teaspoon salt
- ¼ to ½ teaspoon pepper
- 3 TBSP fresh parsley
- Prepare vegetables as given in ingredient list. Preheat oven to 400 degrees.
- Precook potatoes, carrots, and green beans individually in microwave for five to eight minutes on high (depending on microwave and amount of vegetables used). I place each one in glass bowl, pour a couple of tablespoons of seasoned broth, cover with plastic wrap and “steam.” You may also precook on stove top, if desired. I pre-cooked the vegetables before adding them to the meat.
- While veggies are precooking, de-tail shrimp (if desired; I leave mine on) and cut sausage into half to inch chunks.
- Place huge pieces of foil across two jelly roll pans—enough that you can bring foil up and over the ingredients and seal it to bake (double foil if grilling). Use huge sheet of foil that you can pull up over the ingredients to seal the pan.
- Spray foil with cooking spray and begin laying the meats and vegetables all over the foil inside the pan. Order doesn’t really matter. Try to spread it out so that it is a fairly thin layer though some will overlap.
- After all vegetables and meats are in the pan, season thoroughly with the seasonings listed. Finish by drizzling olive oil over both pans and toss/mix with hands. Just layer the ingredients in any order you desire before seasoning. Use a super large pan so that you do not have too much thickness.
- Bring foil up over the pans and seal tightly on top.
- Bake in convection oven for 30 to 35 minutes; regular oven for 40 minutes or more.
- Cover table with thick towels. Place newspaper or huge pieces of parchment over all.
- When boil is ready, drain in strainer (may save juice for pouring over leftovers to keep moist) and dump drained boil all over the newspaper or parchment. I drained all of the shrimp boil before placing it on the parchment to eat so that we would not have liquid puddles since some other vegetables are juicy.
- Serve with salt and pepper (no butter needed!)—and be sure everybody eats with their hands! 😉 Once the shrimp boil was cooked and drained, we just dumped it onto the table in the middle and all gathered around to eat.
1. Prepare vegetables as given in ingredient list. Preheat oven to 400 degrees.
2. Precook potatoes, carrots, and green beans individually in microwave for five to eight minutes on high (depending on microwave and amount of vegetables used). I place each one in glass bowl, pour a couple of tablespoons of seasoned broth, cover with plastic wrap and “steam.” You may also precook on stove top, if desired.
I pre-cooked the vegetables before adding them to the meat.
3. While veggies are precooking, de-tail shrimp (if desired; I leave mine on) and cut sausage into half to inch chunks.
4. Place huge pieces of foil across two jelly roll pans—enough that you can bring foil up and over the ingredients and seal it to bake (double foil if grilling).
Use huge sheet of foil that you can pull up over the ingredients to seal the pan.
5. Spray foil with cooking spray and begin laying the meats and vegetables all over the foil inside the pan. Order doesn’t really matter. Try to spread it out so that it is a fairly thin layer though some will overlap.
6. After all vegetables and meats are in the pan, season thoroughly with the seasonings listed. Finish by drizzling olive oil over both pans and toss/mix with hands.
Just layer the ingredients in any order you desire before seasoning. Use a super large pan so that you do not have too much thickness.
7. Bring foil up over the pans and seal tightly on top.
8. Bake in convection oven for 30 to 35 minutes; regular oven for 40 minutes or more.
9. Cover table with thick towels. Place newspaper or huge pieces of parchment over all.
10. When boil is ready, drain in strainer (may save juice for pouring over leftovers to keep moist) and dump drained boil all over the newspaper or parchment.
I drained all of the shrimp boil before placing it on the parchment to eat so that we would not have liquid puddles since some other vegetables are juicy.
11. Serve with salt and pepper (no butter needed!)—and be sure everybody eats with their hands! 😉
Once the shrimp boil was cooked and drained, we just dumped it onto the table in the middle and all gathered around to eat.
