Ingredients

The following ingredients have 8 Servings
  • 2 teaspoons ground sage
  • 1 teaspoon coarse kosher salt
  • ¾ teaspoon dry thyme
  • ½ teaspoon ground pepper
  • 2 cups fingerling potatoes, cut into quarters or red potatoes, cut into wedges, about ¾ pound
  • 2 bell peppers, cut into wide strips
  • 1 red onion, peeled, cored and cut into strips
  • 2 stalks celery, sliced
  • 6 teaspoons extra-virgin olive oil, divided
  • 8 ounces fully cooked chicken sausage, or Andouille sausage, sliced into rounds* see ingredient note
  • ½ pound large peeled and deveined shrimp 16-25 count shrimp, tails removed if desired
  • Tabasco sauce, chopped celery greens and parsley for serving

Instruction

  • Preheat oven to 425 degrees F. Mix together sage, salt, thyme and pepper in a small dish.
  • Toss potatoes, peppers, onion and celery with 4 teaspoons oil and about half of the spice mixture in a large bowl until coated. Spread out on a large baking sheet and transfer to the oven. Roast 25 minutes.
  • Meanwhile, toss sausage and shrimp in the bowl with the remaining 2 teaspoons olive oil and spice mixture until coated.
  • Remove the sheet pan from the oven. Add the shrimp and Sausage mixture to the sheet pan and toss to combine with the vegetables. Return to the oven and roast until the shrimp are cooked through and the sausage is hot all the way through, 6 to 8 minutes.