As the summer sun begins to fade from the sky, hold on to the last vestiges of fish jumpin' and cotton being high with this sausage and seafood boil. Classic boil ingredients (zesty sausage, succulent shrimp, corn, and taters) are tossed together and served with a dribble-y, delectable garlic butter. Days of easy living may soon fade to the fall's early chill, but memories of classic summer meals live on.
Quarter potatoes. Shuck corn, remove silk, and cut into four pieces. Mince garlic. Quarter lemon.
Start the Potatoes
Place a large oven-safe pan over high heat. Add 2 tsp. olive oil and potatoes to hot pan. Cook undisturbed until lightly charred, 3-4 minutes. Flip potatoes.
Sear the Sausages
Add sausages to pan with potatoes. Cook undisturbed until browned, 2-3 minutes. Flip sausages.
Roast Vegetables and Sausage
Add corn to pan. Place pan in oven and roast until corn is lightly charred and sausages are well-browned and reach a minimum internal temperature of 160 degrees, 8-10 minutes. Remove from oven.
Cook Shrimp and Make Butter
Add shrimp to pan with vegetables and sausages. Return to oven and roast until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes. While shrimp roast, add butter and garlic to a small non-stick pan. Place over medium heat until butter melts and garlic is aromatic, 1-2 minutes. Remove from burner.
Finish the Dish
Carefully remove sausages from pan and slice. Stir Old Bay and garlic butter into vegetables and shrimp. Return sausages to roast and serve family style on a platter with lemon wedges alongside.