Cajun Shrimp, Sausage & Corn Bake
All the pickings of a classic shrimp boil, with prawns, sausage, corn, and lots of lemony butter. But it bakes on a sheet pan, so you can bang it in the oven—and crack a beer before dinner.
Makes 4 servings, 25 minutes total time
Potatoes
Corn
Andouille sausage
Shrimp (if frozen, place in cold water 5 min, then drain and pat dry)
2 Tbs Basil butter
Parsley
Lemon
1 tsp Salt & pepper
3 cloves garlic
1 small yellow onion, diced
2 red bell peppers, chopped into chunks
1/3 cup broth
1 3/4 cups heavy cream (or nut milk)
1/2 cup grated Parmesan, optional
1 whole cauli for rice, optional
2 Tbs Cajun blend
2 teaspoons salt
2 teaspoons garlic powder
2 ½ teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 ¼ teaspoons dried oregano
1 ¼ teaspoons dried thyme
½ teaspoon red pepper flakes (optional)
Instructions:
Preheat the oven to 450°F. Line a sheet tray with foil.
In a large bowl, combine shrimp and sausage. Add olive oil and cajun seasoning and toss until coated
Cut the potatoes into halves or quarters, depending on size. Shuck the corn, and cut each cob into 3 smaller pieces. Thickly slice the sausage. Rinse and drain the shrimp, and pat dry on paper towels. In a small saucepan or the microwave, melt the basil butter.
Pile the potatoes, corn, and sausage on the prepared pan. Drizzle with 2 tablespoons of the melted herb butter, sprinkle with the Cajun seasoning, season generously with salt and pepper, and toss to coat. Roast until the potatoes are nearly tender when pierced with a knife, about 10 minutes.
Add the shrimp to the pan, stir to combine, and return to the oven. Continue to cook until the shrimp are bright pink and tightly furled, 5 minutes longer. Heat up sausage in same pan (leave juices!)
In same pan, add in any chopped veggies: garlic, onion, cauli rice, peppers. Add in some broth and let simmer. Once cooked, add nut milk to thicken. Add parm.
Meanwhile, pick a handful of parsley, toss the stems, and chop the leaves. Cut the lemon into wedges for serving.
Pour the shrimp mixture onto a big serving platter and sprinkle with the chopped parsley. Serve warm, with the lemon wedges for squeezing and the remaining herb butter for dipping.
