Preheat your oven to 400°F. While it heats, prepare all your ingredients: cut potatoes into 1-inch chunks, slice sausage into 1-inch rounds, cut corn into 3-inch pieces, and mince garlic. Having everything prepped before you start cooking ensures the dish comes together smoothly without scrambling mid-recipe. Lightly grease a large baking sheet or roasting pan (at least 9x13 inches or similar size).

Spread the cut potatoes and sausage across your prepared baking sheet. Sprinkle with 3/4 tablespoon of the creole seasoning and toss to coat evenly. The potatoes need the most time to cook through, so they go in first. The sausage will add flavor to the vegetables as everything roasts together.

Bake the potato and sausage mixture for 20 minutes. This gets the potatoes partially cooked and caramelized. While this is roasting, I like to melt the butter and stir in the lemon juice—it takes just a minute and ensures the flavors are ready to go when you need them.

Remove the pan from the oven, add the corn pieces to the existing mixture, and toss gently to distribute. Return to the oven and bake for another 5 minutes. The corn only needs brief cooking, so it goes in just before the shrimp to keep it from becoming overcooked and mushy.

Remove the pan from the oven and add the shrimp and minced garlic. Drizzle with the melted butter and lemon juice mixture from Step 3, then sprinkle with the remaining 0.75 tablespoon of creole seasoning. Toss everything together gently to coat. Return to the oven and bake for 10-12 minutes until the shrimp turns pink and opaque—don't overcook or they'll become tough.

Remove the pan from the oven and give everything a final gentle stir. Divide the shrimp boil among serving bowls or plates, making sure each portion has shrimp, sausage, potatoes, and corn. Garnish generously with fresh parsley for color and a fresh flavor boost.