This recipe is inspired by my visiting New Orleans for my best friend from High School’s Bachelorette party. As one of two maid-of-honors, I made sure to be delegated the task of curating the list of restaurants we would be dining at. We dined on all the Southern, Cajun and Creole classics, whose meals are made with not only love, but soul. Although worth it, cooking with soul can be quite time consuming. I wanted to capture similar flavors while expediting the process to get a meal on the table. A sheet pan dinner seemed to be the best way to achieve what I had set out to do.
1lb Medium Shrimp, tail on, peeled and deveined
1lb Baby Potatoes
3 Ears of Corn, husked and cut crosswise into 6 pieces
1/4 Cup Unsalted Butter, melted
6 Garlic Cloves, minced
1 Tablespoon Cajun Seasoning
1-12.8oz Package Smoked Andouille Sausage, thinly sliced
1 Lemon, quartered
1 Tablespoon Parsley, chopped
1. Pre-heat oven to 400 degrees Fahrenheit
2. In a large pot of boiling salted water, cook potatoes until just tender, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time and drain well.
3. In a small bowl, combine butter, garlic, and Cajun seasoning.
4. Place potatoes, corn, shrimp and sausage in a single layer onto a baking sheet. Gently toss with the butter mixture.
5. Bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
6. Garnish with parsley
7. Serve immediately with lemon wedges and enjoy!