1 pound Andouille sausage, cut into 1-inch-thick pieces
1/2 pound medium to large shrimp, peeled, tail-on, deveined
2 tablespoons chopped fresh parsley
2 lemons, quartered
Preheat the oven to 400ºF.
In a large pot, combine the salt with 5 cups of water and bring to a boil over medium-high heat. Add the potatoes and boil until fork tender, 7 to 10 minutes. Add the corn and boil until brighter in color and the kernels appear more plump, 3 to 5 minutes. Drain the water from the pot and set the vegetables aside.
Melt the butter in a microwave-safe dish. Whisk in the Old Bay, cayenne, garlic salt, onion powder, smoked paprika, black pepper, mustard powder, oregano, and minced garlic until well combined.
On a large sheet pan, spread out the sausage, shrimp, corn, and potatoes. Pour the seasoned butter over the sheet pan and mix all the components together until well coated.
Bake for 7 minutes, carefully remove from the oven, and gently stir components. Place back in the oven and bake until the shrimp is pink, about 5 minutes.
Garnish with the parsley and serve with the lemon wedges.
Store leftovers in an airtight container in the refrigerator for up to 2 days.