One-Pan Creole Shrimp and Sausage Feast!
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.
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.
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.