Sheet Pan Shrimp and Sausage Bake

Ingredients

• 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
• 0.5 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
• 1.5 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
• 0.5 teaspoon Creole seasoning
• 2 tablespoons chopped fresh parsley, or to taste
• finely chopped green onion, or to taste

Instructions

1. Gather ingredients. Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
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, about 10 to 12 minutes.
3. Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
4. Meanwhile, whisk 3 tablespoons olive oil, 3 tablespoons Creole seasoning, lemon juice, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and ground black pepper together in a small bowl until combined.
5. 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.
6. Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
7. Bake in the preheated oven for 8 minutes.
8. Meanwhile, combine shrimp, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon paprika, and remaining 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes.
9. Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
10. Return sheet pan to the oven and bake until shrimp are opaque and reach 145 degrees F (63 degrees C), 6 to 8 minutes. Remove lemon wedges. Garnish with parsley and green onion before serving.