Ingredients:
1 lb smoked sausage (like andouille or kielbasa), sliced
1–2 ears of corn, cut into 2–3 inch sections
1 lb baby red potatoes, halved
1 lemon, sliced
1 onion, chopped
2–3 cloves garlic, minced
1–2 tbsp Old Bay seasoning (or Cajun seasoning)
3 cups chicken broth or water (for steaming tray)
1 stick butter (cut into pieces)
Optional: Shrimp, crab legs, or crawfish (add near the end)
🔥 Cooking Instructions:
1. Prep the Griddle:
Preheat your Blackstone to medium-high.
Add a bit of oil to one side for the potatoes and sausage.
Place a disposable aluminum tray or pan on the other side.
2. Cook the Potatoes:
Place halved potatoes (cut side down) directly on the oiled griddle.
Season with salt and pepper.
Cook for about 8–10 mins, flipping once, until browned and fork-tender.
3. Brown the Sausage:
Add sliced sausage to the griddle next to the potatoes.
Sear until browned on both sides.
4. Simmer the Boil Tray:
In the foil tray:
Add corn, onion, lemon slices, garlic, butter, and Old Bay.
Pour in broth or water — enough to cover the bottom halfway.
Let it come to a simmer — steam the corn and infuse flavors (cover loosely with foil if you want to speed it up).
5. Combine Everything:
Once corn is tender (about 10–15 mins), toss in the sausage and potatoes.
(Optional) Add shrimp or seafood — cook covered in the tray until done (shrimp = pink and firm, 3–4 mins).
6. Serve hot:
Spoon everything out of the tray or dump it onto a serving platter or directly onto a table covered with paper for a true boil feel!
🧄 Pro Tips:
Add hot sauce, Cajun butter, or more Old Bay at the end for an extra kick.
Serve with crusty bread or garlic toast.
