If you asked me what my favorite meal is, I would say a good ol' Low Country Boil. It's got it all — spicy sausage, succulent shrimp, potatoes and corn. Yum. But tossing a 44-quart pot of steamy meat and veg out on my dining room table on a weeknight isn't practical for obvious reasons. So when I'm craving my go-to meal, I whip up this easy and delicious oven-baked version, instead.

To suit my family's tastes, I swapped spicy andouille for smoked turkey sausage (it's less greasy) and opted for Creole seasoning instead of Old Bay, but you can easily play around with the flavors you like best. I also used frozen corn instead of fresh, because I almost always have it on hand. Serve it all up with juicy lemon wedges and warm, buttered cornbread and you've got a feast that will satisfy even the pickiest eaters in your bunch.

Feeds 4 decently hungry people. For a larger crowd, double the recipe and split between two baking sheets.

Preparation: Preheat oven to 400°F. Line a large baking sheet with foil and lightly coat with non-stick spray.

1. Place frozen corn in a large pot of water (add a dash of sugar if you'd like) and bring to a boil. As soon as water starts to boil, remove corn from water and set aside.
2. Cut potatoes into bite-sized pieces. Add fresh water to the same pot used for the corn and boil for 7-8 minutes or until just tender, but not super soft.
3. Cut sausage into 1.5-inch pieces
4. In a small bowl, combine minced garlic, butter and Creole seasoning.
5. Add corn, potatoes, shrimp and sausage to a large bowl or stock pot, pour butter mixture over and toss to coat.
6. Dump it all out onto the greased baking sheet, making sure to scrape out any leftover butter mixture. Arrange in a single layer.
7. Sprinkle with onion powder, garlic powder and remaining 1/2 tsp of Creole seasoning.
8. Bake uncovered for 12-15 minutes until shrimp are pink. Remove from oven and garnish with chopped parsley.
9. Serve hot with lemon wedges and homestyle cornbread.