Ingredients
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1 small onion
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3 garlic cloves
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2 tbsp butter
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0.5 lb (about 2 cups) small baby potatoescut in half
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2 ears fresh cornhalved
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2 cooked smoked sausagelike Andouille, sliced into 0.5" rounds
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2 tbsp cajun or Old Bay seasoning
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2 bay leaves
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450g (21 to 24 count) large shrimppeeled and deveined
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2 tbsp softened butter
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1 tbsp garlicminced
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0.5 French baguettesliced into four even quarters
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2 tbsp chopped fresh parsley
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0.5 lemonjuiced
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Hot sauce for servingoptional
Directions
This one-dish wonder packs all the flavours of New Orleans by combining tender shrimp, new potatoes, chunks of corn and smoky sausage in a flavourful broth. Plus, simply use the grill function to quickly make golden garlic toasts for dipping.
Steps
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1
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Thinly slice onion and garlic. |
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2
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Add onion, garlic and 2 tbsp butter to oval microwave-proof casserole dish (2.8 quart) and cover with a glass top or plastic wrap to lock in steam. Cook 3 minutes on 100% power. Remove glass top/plastic wrap (be careful – steam is hot). |
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3
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Add potatoes, corn, sliced smoked sausage and seasoning. Stir to combine well. |
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4
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Add broth and bay leaves. Cover with glass top/plastic wrap. Cook, stirring once, for 15-20 minutes at 100% power until potatoes are tender. |
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5
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Add shrimp, re-cover with glass top/plastic wrap and cook 3 more minutes or until just cooked through. Remove dish from microwave and keep warm. |
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6
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In a small bowl, stir together softened butter and garlic. Brush over baguette quarters and sprinkle with salt and pepper. |
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7
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Place bread directly on metal grill rack. Using the GRILL function, grill until golden and toasted, approximately 3 minutes. |
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8
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Using a slotted spoon, transfer shrimp, sausage, potatoes and corn to a large serving bowl. Toss with a ½ cup of cooking liquid, lemon juice and chopped parsley. Serve with garlic toast and hot sauce, if desired. |
