Sheet Pan Cajun Shrimp Bake

455 kcal, 38g P, 45g C, 14g F (per serving)

(Entire Recipe = 4 Servings)

Ingredients:

(1 lb) Baby Yellow Potatoes

(3 ears) Corn on the Cob

(1 lb) Jumbo Shrimp, peeled & deveined

(12 oz) Andouille Chicken Sausage

(2 Tbsp) Olive Oil

(1 Tbsp) Minced Garlic

(1 Tbsp) Old Bay Seasoning

(1 Tbsp) Dried Parsley

Salt (to taste)

(1) Lemon, cut into wedges

Directions:

1. Preheat oven to 400° F.

2. Quarter potatoes and cut corn into 4-6 pieces crosswise.

3. In a large bowl, add potatoes, corn, olive oil, 1/2 Tbsp each of minced garlic, Old Bay, dried parsley, and salt to taste.

4. Place seasoned potatoes and corn onto a large baking sheet and bake for 15 minutes.

5. Cut chicken sausage into bite sized pieces.

6. Add shrimp and sausage to a bowl and season with the remaining minced garlic, Old Bay, dried parsley, and salt to taste.

7. After the potatoes and corn have cooked for 15 minutes, add the seasoned shrimp and sausage, and bake for another 10-12 minutes or until the shrimp is opaque.

8. Serve with lemon wedges and enjoy!