Low Country Bake

This is usually a boiled dish. I went bake for 3 reasons: 1. Crispy potatoes. 2. Crispy sausage. 3. Crunchy corn. Top that off with beautifully cooked seafood and the easy clean up. You can see why I got excited about this dish.

13 large shrimp
12 mussels
12 clams
1 pound kielbasa
4 blue crabs, precooked
12 crawfish, precooked
1 pound new baby potatoes
4 ears of sweet corn
2 tablespoons Old Bay seasoning
1 cup white wine
1 red onion, quartered
2 sticks butter

Preheat oven to 350.

You’ll need foil, a lot of foil so clean up is easy.

Line a broiler pan with foil (a baking sheet will cause spilling).

Melt 2 sticks of butter.

Clean potatoes and stab with a fork.

Cut kielbasa in 2-inch pieces.

Cut corn in 3-inch pieces.

Add potatoes, onion, and kielbasa to lined broiled pan and top with 1/2 cup butter, wine, and 1 1/2 teaspoons of Old Bay.

Bake for 40 minutes.

Add corn and cook for 25 minutes.

On a second large piece of foil, add mussels and clams; top with a 1/2 cup of melted butter and 1 1/2 teaspoons of Old Bay. Seal in the foil and bake.

After ten minutes, add shrimp and 1/4 cup wine; cook for 10-12 minutes. (Total cook time for the mussels and clams is 18-22 minutes.)

In a third foil package on a second tray, add the crab and crawfish with 3 tablespoons of butter and 1/2 teaspoons of Old Bay.

When the mussels and clams open, the dish is done.

Assembly:
2 corns
4 potatoes
1 crab
3 shrimp
3 clams
3 mussels
3 crawfish
On each plate

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