Ingredients

• 1 1/2 lbs new potatoes, cut in half
• 1-2 teaspoons neutral oil
• 2 Tablespoon seafood seasoning like Old Bay, divided
• 1 lb fully cooked, smoked andouille sausage, cut in half lengthwise and then cut into 2-inch pieces
• 6 ears of fresh corn, cut in half
• 2 lbs 21-25 count shrimp, split shell and deveined (see Chef note)
• Chef's Note: Shrimp can be purchased with heads on or off, with or without shells, with split shells and deveined, or peeled and deveined. While all of these will work, there is a ton of flavor from the shells so I try to keep at least part of the shells intact. In a traditional boil, the shrimp are whole or heads off only.

Cocktail Sauce

• 2 cups ketchup
• 1/3-1/2 cup prepared horseradish
• 3 Tablespoons dry gin, or to taste
• 1 Tablespoon fresh ground pepper

Instructions

Set the Wolf Convection Steam Oven to Steam at 210°F.

Combine the potatoes with oil and 1 Tablespoon of seasoning, then toss to coat. Use just enough oil to allow the seasoning to stick to the potatoes. Spread the potatoes in a single layer on the solid pan and place it in the oven on position 2. Steam for 8 minutes.

Meanwhile, prepare the cocktail sauce by combining the ingredients in a small bowl and stirring until well blended. Taste and adjust as needed. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Carefully open the oven and add the sausage to the pan, stirring it together with the potatoes. Close the door and steam for 5 minutes.

Toss the shrimp with the remaining Tablespoon of seasoning. Carefully open the oven, then add the corn and seasoned shrimp to the pan. Stir everything together with the sausage and potatoes. Close the door and steam for 8-10 minutes, or until the shrimp are cooked.