Sheet Pan Shrimp and Sausage Bake Recipe

Ingredients:

• 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

Directions:

1. Preheat the oven to 425°F (220°C). Lightly spray a large sheet pan with cooking spray.
2. Place the quartered potatoes into a large pot and cover them with salted water. Bring to a boil, then reduce heat to medium-low and simmer for 10-12 minutes, or until tender.
3. While the potatoes are cooking, add the corn to the pot and boil for an additional 5 minutes. Drain both the potatoes and corn. Cut the corn into thirds and set aside.
4. In a small bowl, combine 3 tablespoons of olive oil, 3 tablespoons of Creole seasoning, the juice from 1 lemon, minced garlic, Italian seasoning, ½ teaspoon paprika, red pepper flakes, salt, and black pepper. Mix well to create the seasoning mixture. Set it aside.
5. In a large bowl, combine the boiled potatoes, corn, all the bell peppers, cherry tomatoes, onion, and sausage slices. Add the seasoning mixture and toss everything together until evenly coated.
6. Spread the seasoned potato mixture onto the prepared sheet pan in a single layer. Place the lemon wedges around the edges of the sheet pan.
7. Bake the sheet pan in the preheated oven for 8 minutes.
8. While the potato mixture bakes, prepare the shrimp. In a small bowl, toss the shrimp with 1 tablespoon of olive oil, ½ teaspoon paprika, and ½ teaspoon Creole seasoning. Let the shrimp marinate for a few minutes.
9. After the potatoes have baked for 8 minutes, add the marinated shrimp to the sheet pan with the potato mixture. Gently mix everything together.
10. Return the sheet pan to the oven and bake for another 6-8 minutes, or until the shrimp are opaque and fully cooked.
11. Remove the lemon wedges from the sheet pan. Garnish the dish with chopped parsley and green onions before serving.

Nutrition Facts (per serving):

• Calories: 333
• Fat: 14g (18% Daily Value)
• Saturated Fat: 3g (13% Daily Value)
• Cholesterol: 120mg (40% Daily Value)
• Sodium: 1010mg (44% Daily Value)
• Carbohydrates: 39g (14% Daily Value)
• Dietary Fiber: 7g (25% Daily Value)
• Total Sugars: 5g
• Protein: 19g (38% Daily Value)
• Vitamin C: 74mg (82% Daily Value)
• Calcium: 75mg (6% Daily Value)
• Iron: 3mg (18% Daily Value)
• Potassium: 623mg (13% Daily Value)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.