- Average
- Average budget
Ingredients
- 1 serving cooking spray
- 1 lb. baby Yukon Gold potatoes, quartered
- 4 ears corn, husked
- 4 T olive oil, divided
- 3 T Creole seasoning
- 1 lemon, juiced
- 1 T minced garlic
- 2 tsp Italian seasoning
- 1 tsp paprika, divided
- 1/2 tsp red pepper flakes
- 1 pinch salt and ground black pepper
- 1 red bell pepper, cut into 2-inch pieces
- 1 yellow bell pepper, cut into 2-inch pieces
- 1 orange bell pepper, cut into 2-inch pieces
- 1 1/2 cup cherry tomatoes, halved
- 1 onion, cut in slices
- 4 link cooked andouille sausages, sliced
- 1 lemon , cut into wedges
- 1 lb. uncooked medium shrimp, peeled and deveined
- 1/2 tsp Creole seasoning
- 2 T chopped fresh parsley
- 2 T finely chopped green onion
Preparation
Step 1
Preheat oven to 425 degrees. Spray a large sheet pan with cooking spray.
Step 2
Meanwhile, combine 3 T olive oil, 3 T Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 tsp paprika, red pepper flakes, salt and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
Step 3
Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausages in a large bowl. Add seasoning mixture and mix evenly.
Step 4
Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan. Bake in preheated oven for 8 minutes.
Step 5
Meanwhile, combine shrimp, 1 T olive oil, 1/2 tsp paprika, 1/2 tsp Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
Step 6
Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green oinions.