Ingredients
- 1 lb. baby red potatoes, scrubbed and rinsed
- 4 medium corn on the cobs, rinsed and dried and cut into thirds
- 3 tablespoons extra virgin olive oil
- 2 tablespoons low sodium creole seasoning
- Juice of one medium lemon
- 2 cloves garlic, minced
- 2 teaspoons dried italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes(optional)
- 1/4 teaspoon ground black pepper
- 1 large red bell pepper, sliced into strips
- 1 medium red onion, sliced into strips
- 1 lb. broccoli florets, rinsed and dried
- 2 medium Chicken Andouille Sausage links, cut into 1 inch pieces
- 1 lb. uncooked medium shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon low sodium creole seasoning
Preparation
- Preheat oven to 450 degrees and line a large rimmed baking sheet with parchment paper.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain and cool.
- Meanwhile, combine 3 tablespoons olive oil, 2 tablespoons Creole seasoning, juice of 1 lemon, minced garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes and ground pepper in a small bowl. Mix well and set mixture aside.
- Combine cooled potatoes, corn slices, bell peppers, broccoli, onion and sausage slices in a large bowl. Add lemon juice mixture and mix to coat evenly. Spread onto the sheet pan in a single layer. Bake in preheated oven for 20-25 minutes, stirring halfway through.
- Meanwhile, combine shrimp, 2 teaspoons olive oil, 1/2 teaspoon paprika and 1/2 teaspoon of Creole seasoning in a bowl. Marinate for a few minutes. Add the shrimp to the sheet pan with the potato mixture after 20-25 minutes and mix to combine. Return sheet pan to oven and bake until shrimp are opaque, 6 to 8 minutes. Remove from oven and garnish with chopped parsley
Categories
- Dinner
- Lunch
- Fish/Seafood
- Vegetable
- MHealthy