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Ingredients:
- 4 Andouille sausages, chopped
- 1 pound (455 grams) shrimp, peeled and deveined
- 4 red potatoes, cut into quarters
- 2 ears of corn, quartered
- 2 teaspoons olive oil, divided
- 1 teaspoon butter, cubed
- 4 cloves minced garlic
Cajun Seasoning Mix:
- 2 teaspoons garlic powder
- 2 1/2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon pepper
Garnish:
- Chopped fresh parsley
- Lemon wedges for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the ingredients for the Cajun seasoning mix and stir to combine.
- In a baking dish, mix the quartered potatoes, corn, 2 cloves of minced garlic, 1 teaspoon of oil, and 1/2 teaspoon of the Cajun seasoning mixture.
- Ensure the vegetables are evenly coated with the spice mixture. Place cubed butter on top.
- Bake for 25 minutes.
- In a bowl, combine the chopped sausage, shrimp, minced garlic, oil, and 1/2 tablespoon of the Cajun seasoning mix. Save the remaining seasoning mix for future recipes.
- Mix well.
- Add the seasoned sausage and shrimp into the same baking dish with the corn and potatoes.
- Bake for an additional 15 minutes.
- Garnish with chopped fresh parsley and serve with lemon wedges.
Enjoy your Grilled Lamb and Almonds Shrimp Roast Potato with Creole Seasoning!
WANT TO SAVE THIS RECIPE?