Ingredients

The following ingredients have 4 Servings
  • 1 pound raw large shrimp (peeled and deveined)
  • 1 ½ pounds andouille sausage (sliced into 1-inch slices)
  • 1 pound Baby Dutch Yellow Potatoes
  • 1 bunch asparagus (trimmed and cut into 2-inch pieces)
  • 6 pieces frozen mini corn on the cob (thawed, cut in half)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 3-4 cloves garlic (minced)
  • 1 lemon (½ for juice + ½ sliced, for serving)
  • 1 tablespoon Cajun seasoning
  • Kosher salt and freshly cracked black pepper (to taste)
  • fresh parsley (for garnish)

Instruction

  • Preheat the oven to 400 degrees F and line a large sheet pan with aluminum foil.
  • Heat the oil and melt the butter in a small sauté pan, over low heat. Saute the sauté, stirring constantly, until garlic foams 3 to 5 minutes.
  • Turn off heat; add the Cajun seasoning and the juice of half the lemon. Stir well and allow to cool, while preparing shrimp, sausage, and vegetables.
  • Place the prepared vegetables, shrimp and sausage on the prepared sheet pan. Toss with the cooled Cajun spice mixture gently to combine, ensuring everything is coated.
  • Place into oven and bake for 30 to 40 minutes, or until the shrimp are opaque and potatoes and corn are tender.
  • Garnish with parsley and serve immediately with lemon wedges, if desired.