A northerner's take on a low country boil!

Yes, it is that time of year - MARDI GRAS SEASON!

You would never know I am from the north. This is my absolute favorite time of year. The traditional King Cakes are only eaten from epiphany to fat Tuesday (Mardi Gras), so we celebrate our friends from New Orleans for the entire time. Even though I will cook Cajun food throughout the year, we do tend to eat a lot more of it during this season. And of course, we ONLY eat King Cake when it is appropriate!

I have already made a first batch of king cakes, enjoyed by family and coworkers, and last week we had red beans and rice with sausage po'boys. Some of our standards. But today I made a Cajun sheet pan dinner that was amazing. It took the concept of sheet pan dinners, and combined it with the flavors of a low country boil. (We don't have crawfish up north, so I had to improvise!)

I loaded a greased sheet pan with frozen corn on the cob, quartered red potatoes, and authentic Cajun sausage (from Wilson's market in Alabama). Then I drizzled it with melted butter, seasoned it with my favorite Cajun seasoning from Beazell's in Louisiana, and covered it with foil. Not bad for a Northerner, huh?

After an hour in the oven, the flavors mix and create a perfect Cajun feast!

Cajun Sheet Pan Dinner
(Northerner's Low Country Boil)

1 package frozen corn on the cob (12 small pieces)
2 lbs. good Cajun sausage, cut into 2 inch pieces
6 red potatoes, quartered
1 stick of butter, melted
Cajun seasoning, salt and pepper

Pre-heat oven to 400 degrees. Spray a large sheet pan (with sides), with non-stick spray. Spread out the corn, potatoes, and sausage pieces on the pan, drizzle with butter, and season (to taste) with salt, pepper, and Cajun seasoning. You can be generous with the seasoning! Cover tightly with foil, and bake for 45 minutes. Remove foil, and continue to roast for an additional 15 minutes. Enjoy!