Diva Tasting: Sheet Pan Shrimp N’ Sausage..

Summer Sheet Pan Shrimp N Sausage


Cooking Spray

1 Pound Baby Yukon Gold Potatoes, Quartered

4 Ears Corn, Husked

4 Tablespoons Olive Oil, Divided

3 Tablespoons Creole Seasoning

1 Lemon, Juiced

1 Tablespoon Minced Garlic

2 Teaspoons Italian Seasoning

1 Teaspoon Paprika, Divided

½ Teaspoon Red Pepper Flakes

1 Pinch Salt And Ground Black Pepper

1 Red Bell Pepper, Cut Into 2-Inch Pieces

1 Yellow Bell Pepper, Cut Into 2-Inch Pieces

1 Orange Bell Pepper, Cut Into 2-Inch Pieces

1 ½ Cups Cherry Tomatoes, Halved

1 Onion, Cut Into 2-Inch Pieces

4 Andouille Sausages, Sliced

1 Lemon, Cut Into Wedges

1 Pound Uncooked Medium Shrimp, Peeled And Deveined

½ Teaspoon Creole Seasoning

2 Tablespoons Chopped Fresh Parsley, Or To Taste

Finely Chopped Green Onion, Or To Taste


Step 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.

Step 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.

Step 3 Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.

Step 4 Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.

Step 5 Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.

Step 6 Bake in the preheated oven for 8 minutes.

Step 7 Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.

Step 8 Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

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