Seafood Cabbage Boil

Preheat the oven to 375°F (375°F).

Drizzle the halved cabbage inside and out with oil, then season generously with Cajun seasoning and Obe.

Wrap the seasoned cabbage tightly in aluminum foil and bake for about 1.5 hours, or until the texture is to your liking.

While the cabbage bakes, melt unsalted butter in a saucepan over medium heat, add the diced onion and minced garlic, and sauté until fragrant, about 2 minutes.

Stir in Old Bay seasoning, Tony's Creoles seasoning, chopped green onions, and a few drops each of shrimp oil and crab oil; bring the mixture to a gentle boil.

Add the chopped potatoes to the boiling sauce and cook for about 10 minutes, until tender.

Add the corn kernels and cook for an additional 5 minutes, then turn off the heat to keep the vegetables from overcooking.

In a separate skillet, brown the chopped andouille sausage over medium‑high heat until nicely caramelized, about 5 minutes.

Quickly sauté the shrimp in the same skillet until just cooked through, about 2 minutes.

To assemble, layer the baked cabbage, then add the potatoes, corn, sauce, sausage, and shrimp in any order you prefer.

Serve hot and enjoy the flavorful seafood cabbage boil.