Welcome, dear food lovers, to my easy One-Pan Creole Shrimp and Sausage Feast! It’s a harmony of flavors, wrapped up in a vibrant mix of colors that will leave your taste buds dancing. With jumbo shrimp, succulent andouille sausage, and an array of vibrant veggies, this is the creole feast that you absolutely need to try!
There’s something incredibly heartwarming about this One-Pan Creole Shrimp and Sausage Feast. The way my husband’s eyes light up when he hears it sizzling in the oven, and the squeals of delight from my little ones as they devour the juicy shrimp and sausage, is a testament to how much my family loves this dish. This recipe has become a staple in our home because it’s not only delicious but also quick and easy to prepare.
One-Pan Creole Shrimp and Sausage Feast – a perfect weeknight meal!
Why this Easy Creole Dish is a Hit ?
Underneath its enticing presentation, this Easy Creole Dish brims with flavors. It’s a delightful melding of sea and land, with jumbo shrimp offering a taste of the ocean, perfectly complemented by the smokey, spicy notes of andouille sausage. The baby potatoes add a lovely texture, while the corn on the cob brings a sweetness that balances the hearty flavors. All of these, coated in a robust creole seasoning, making this dish an explosion of taste and comfort in every bite.
Ingredients:
- 453 grams (1 lb) jumbo shrimp, peeled and deveined
- 368 grams (13 ounces) andouille sausage, sliced into 2.5 cm (1 inch) rounds
- 453 grams (1 lb) baby potatoes, cut into 1.2 cm (1/2 inch) pieces
- 3 ears of corn, with husks intact or wrapped in foil
- 4 garlic cloves, minced
- 1 tablespoon creole seasoning
- Fresh parsley, finely chopped for garnish
How to Make this Creole Shrimp and Sausage Feast ?
Preheat your oven to 204°C (400°F) and grease a large baking sheet with a light layer of oil.
Combine potatoes, sausage slices, and half the creole seasoning in a gentle toss on the prepared baking sheet. Spread them evenly across the tray, leaving room for the corn.
Place the corn ears in the reserved space and bake everything for 25 minutes.
Take the sheet pan out of the oven temporarily. Add shrimp, garlic, and the rest of the creole seasoning onto the pan. Put the pan back into the oven and cook for another 10-12 minutes, until shrimp turn a lovely pink.
Once the corn is cool to touch, remove the husks or foil and cut into smaller pieces. Stir them into the pan, sprinkle with fresh parsley and a touch more creole seasoning if desired, then serve promptly.
Notes:
The best part about this One-Pan Creole Shrimp and Sausage Feast is its versatility. Feel free to replace the andouille sausage with your favorite type or switch up the vegetables to suit your preference.
This One-Pan Creole Shrimp and Sausage Feast is not just a dish, it’s an experience. Bursting with flavor, easy to prepare, and family-approved – it ticks all the right boxes. Give it a try, and your kitchen will be transformed into a vibrant Creole kitchen!
Our Easy Creole Shrimp and Sausage Dish is a hit with the whole family!
Frequently Asked Questions:
Can I replace the andouille sausage in this One-Pan Creole Shrimp and Sausage Feast?
Yes, you can! Feel free to replace the andouille sausage with any other type of sausage you prefer.
How spicy is the creole seasoning?
Creole seasoning tends to be moderately spicy. However, the spiciness can be adjusted based on your preference.
One-Pan Creole Shrimp and Sausage Feast!
Ingredients
- 453 grams 1 lb jumbo shrimp, peeled and deveined
- 368 grams 13 ounces andouille sausage, sliced into 2.5 cm (1 inch) rounds
- 453 grams 1 lb baby potatoes, cut into 1.2 cm (1/2 inch) pieces
- 3 ears of corn with husks intact or wrapped in foil
- 4 garlic cloves minced
- 1 tablespoon creole seasoning
- Fresh parsley finely chopped for garnish
Instructions
- Combine potatoes, sausage slices, and half the creole seasoning in a gentle toss on the prepared baking sheet. Spread them evenly across the tray, leaving room for the corn.
- Place the corn ears in the reserved space and bake everything for 25 minutes.
- Take the sheet pan out of the oven temporarily. Add shrimp, garlic, and the rest of the creole seasoning onto the pan. Put the pan back into the oven and cook for another 10-12 minutes, until shrimp turn a lovely pink.
- Once the corn is cool to touch, remove the husks or foil and cut into smaller pieces. Stir them into the pan, sprinkle with fresh parsley and a touch more creole seasoning if desired, then serve promptly.
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