Sheet Pan Andouille, Shrimp, and Corn

15 mins

Portions: 4

A shrimp boil without all the boiling. Andouille Sausage, juicy shrimp and sweet corn get tossed with butter and Cajun seasoning, then roasted on one pan for an easy dinner with big, bold flavor. Squeeze on some lemon and dinner is done.

Ingredients

1 package (13.5 ounces) Johnsonville Andouille Smoked Rope Sausage, sliced
1 pound medium frozen peeled and deveined shrimp (40-60 count), thawed, drained, and patted dry
1-2 ears fresh corn, cut into ½-inch wheels, or 3 cups frozen corn kernels
4 tablespoons butter, melted
1 teaspoon Cajun seasoning
1 lemon, cut into wedges

Directions

Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
Add sausage and corn to the prepared baking sheet.
Drizzle with 2 tablespoons melted butter and sprinkle with Cajun seasoning. Toss to coat and spread into an even layer.
Roast for 10 minutes, stirring once halfway through, until the corn begins to brown and the sausage is heated through.
Add shrimp to the sheet pan and drizzle with the remaining 2 tablespoons melted butter. Toss gently and spread everything back into an even layer.
Roast for 5 to 7 minutes longer, or until the shrimp are opaque and fully cooked.
Remove from the oven and squeeze fresh lemon juice over the top. Serve with lemon wedges and top with parsley if desired.

Flavor Up!

Add baby red potatoes to make it more like a sheet pan shrimp boil. Cut potatoes into small pieces and roast them with the sausage and corn for the first 10 minutes before adding the shrimp.

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