Ingredients
- 4 andouille sausages, chopped
- 1 lb shrimp, peeled and deveined (455 g)
- 4 red potatoes, quartered
- 2 pieces corn, quartered
- 2 tablespoons oil, divided
- 1 tablespoon butter, cubed
- 4 cloves garlic, minced
- CAJUN SPICE MIX
- 2 teaspoons garlic powder
- 2 ½ teaspoons paprika
- 1 ¼ teaspoons dried oregano
- 1 teaspoon onion powder
- 1 ¼ teaspoons dried thyme
- ½ teaspoon red pepper flakes
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon pepper
- OPTIONAL
- fresh parsley, chopped
- lemon wedge, to garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, combine the Cajun spice mix ingredients and stir to combine.
- In a baking dish, combine potatoes, corn, 2 garlic cloves, 1 tablespoon of oil, and ½ tablespoon of the cajun spice mix.
- Mix until the vegetables are coated evenly with the spice mix. Place butter on top.
- Bake for 25 minutes.
- In a medium bowl, combine the sausage, shrimp, garlic, oil, and ½ tablespoon of the spice mix. Save the remaining spice mix for future recipes.
- Mix well.
- Add the sausage and shrimp into the same baking dish as the corn and potatoes.
- Bake for another 15 minutes.
- Top with fresh parsley. Serve with lemon wedges and beer!
- Enjoy!
