Description
A delicious and easy seafood dish with shrimp, sausage, and vegetables all cooked on one pan.
Ingredients
Scale
- 1 lb jumbo shrimp, peeled and deveined
- 13 ounces andouille sausage, sliced into 1-inch rounds
- 1 lb baby potatoes, cut into 1/2-inch pieces
- 3 ears of corn, husks on or wrapped in foil
- 4 garlic cloves, minced
- 1 tablespoon creole seasoning
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F. Lightly oil a large baking sheet or grease it with nonstick spray.
- Gently toss the potatoes, sausage, and half of the creole seasoning together on the prepared baking sheet. Spread everything into an even layer, leaving space for the ears of corn.
- Place the ears of corn in the empty space on the baking sheet and cook for 25 minutes.
- Remove the sheet pan from the oven briefly. Stir in the shrimp, garlic, and the remaining creole seasoning onto the sheet pan.
- Cook for an additional 10-12 minutes, until the shrimp are pink and opaque.
- Remove from heat. Set the ears of corn aside to cool.
- Slice the corn into smaller pieces once cool. Add them to the sheet pan and top with fresh parsley and a sprinkle of creole seasoning as desired. Serve immediately.
Notes
For a spicier kick, consider adding more creole seasoning or hot sauce. You can customize the veggies as desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 200mg