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  • 1 lb medium Shrimp shells on
  • 1 lb Andouille Sausage sliced thin
  • 28 oz mixed baby Potatoes quartered (I used a mix of red, yukon, and purple)
  • 2 ears Corn cut into 8 pieces
  • 2 Tbs Olive Oil
  • 3 Tbs Old Bay Seasoning
  • Sea Salt and Pepper to taste
  • Parsley to garnish
  • non-stick cooking spray
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