Preheat oven to 425° F.

In a mixing bowl, add all the Blove seasoning ingredients: smoked paprika, garlic powder, black pepper, cayenne pepper, oregano, lemon pepper, chili powder, old bay seasoning, and Cajun spice mix. Set aside.

Add garlic and onion to the food processor. Pulse on low speed for about 20-30 seconds or until the garlic and onion turn into very small chunks. Set aside.

In a large skillet over medium-low heat, add butter. Cook until the butter is completely melted.

Add the blended garlic and onion to skillet. Turn the heat to medium, and cook for about 30 seconds, stirring constantly.

Add Worcestershire sauce, brown sugar, chicken stock, salt. Mix until combined.

Add the seasoning mix and bring it to a boil. Stir occasionally until the mixture is well mixed. Remove from heat and set aside.

Cut the potatoes in half. Place in mixing bowl, pour 1/2 cup Blove sauce, stir to combine and place cut-side-down on sheet pan(s).

Slice sausage as desired. Place on sheet pan(s).

Place sheet pan(s) with potatoes and sausage in oven and bake for 15 minutes. Remove, flip potatoes and pour 1/4 cup Blove sauce on sausage.

Shuck corn, cut into quarters. Place in same mixing bowl, pour 1/2 cup Blove sauce, stir to combine and place on sheet pan(s). Bake for additional 10 minutes.

Remove shells from shrimp (optional). Place shrimp in same mixing bowl, pour 1/2 cup Blove sauce, stir to combine and place on sheet pan(s). Bake for 6 minutes or until shrimp is pink and sausage is 145°F.

Remove from oven and serve on sheet pan(s) or serving dish. Garnish with chopped parsley and a squeeze of lemon.

Add small bowls of Yum Yum sauce, Ranch dressing, and Blove sauce for dipping. Enjoy!