Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 12 oz lean andouille sausage, sliced into 1/4-inch rounds
  • 1 lb baby potatoes, quartered
  • 2 cups fresh broccoli florets
  • 1 cup corn kernels
  • 1 red bell pepper, chopped into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter, melted
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 2 tbsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • Fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
  2. In a large bowl, toss the quartered baby potatoes with 1 tbsp of olive oil and a pinch of Cajun seasoning.
  3. Spread potatoes on the pan in a single layer and roast for 12–15 minutes until slightly softened and golden.
  4. While potatoes roast, whisk together the melted butter, lemon juice, minced garlic, Cajun seasoning, smoked paprika, and cayenne in a small bowl.
  5. Add the sliced andouille sausage, broccoli, bell pepper, and corn to a bowl with the remaining olive oil and half of the garlic butter mixture; toss until well-coated.
  6. Remove the pan from the oven, move the potatoes to one side, and add the sausage and veggie mixture to the pan. Roast for another 10 minutes.
  7. Toss the raw shrimp in the remaining half of the garlic butter mixture and spread them in a single layer across the open spaces of the pan.
  8. Return to the oven for 5–7 minutes until the shrimp are opaque and form a tight 'C' shape.
  9. Remove from heat and garnish with fresh parsley.