Shrimp and Sausage Sheet Pan Bake
A bold sheet pan dinner made with shrimp, Andouille sausage, potatoes, corn, bell peppers, tomatoes, lemon, garlic, and Creole seasoning.
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Servings: 12
Ingredients
- 1 pound baby Yukon gold potatoes quartered
- 4 cobs sweet corn husked and cut in half
- 1 yellow bell pepper cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch pieces
- 1 orange bell pepper cut into 1-inch pieces
- 1 ½ c cherry tomatoes
- 1 onion cut into quarters
- 4 Andouille sausages sliced
- 1 pound uncooked shrimp peeled and deveined
- 1 lemon cut into wedges
- 1 lemon juiced
- 2 tbsp fresh parsley chopped
- Finely chopped green onions for garnish
- 1 tbsp garlic minced
- 4 tbsp olive oil
- 3 tbsp Creole seasoning
- ½ tsp Creole seasoning for shrimp
- 1 tsp paprika divided
- 2 tsp Italian seasoning
- ½ tsp red pepper flakes
- Salt and black pepper to taste
- Nonstick cooking spray for preparing the sheet pan
Instructions
Step 1: Prepare the Oven and Sheet Pan
- Preheat the oven to 425°F.
- Lightly coat a large sheet pan with nonstick cooking spray and set it aside.
Step 2: Parboil the Potatoes and Corn
- Place the quartered baby Yukon gold potatoes in a large pot and cover them with water.
- Bring the water to a boil and cook until the potatoes begin to soften.
- Add the halved corn cobs to the pot and continue boiling for an additional 5 minutes.
- Drain the potatoes and corn well, then set them aside.
Step 3: Prepare the Seasoning Mixture
- In a small bowl, combine 4 tbsp olive oil, 3 tbsp Creole seasoning, the juice of 1 lemon, minced garlic, Italian seasoning, ½ tsp paprika, red pepper flakes, salt, and black pepper.
- Stir until the seasoning mixture is fully combined.
Step 4: Combine the Main Ingredients
- In a large mixing bowl, add the drained potatoes, corn, yellow bell pepper, red bell pepper, orange bell pepper, cherry tomatoes, onion, and sliced Andouille sausage.
- Pour the prepared seasoning mixture over the ingredients.
- Toss thoroughly until all ingredients are evenly coated.
Step 5: Arrange on the Sheet Pan
- Spread the seasoned sausage, potatoes, corn, and vegetables onto the prepared sheet pan in an even layer.
- Arrange the lemon wedges around the outer edges of the sheet pan.
Step 6: Bake the First Layer
- Place the sheet pan in the preheated oven.
- Bake for 8 minutes.
Step 7: Season the Shrimp
- While the sheet pan is baking, place the shrimp in a bowl.
- Add the remaining ½ tsp Creole seasoning, remaining ½ tsp paprika, and a small drizzle of olive oil if needed.
- Toss until the shrimp are evenly coated.
Step 8: Add the Shrimp and Finish Baking
- Remove the sheet pan from the oven.
- Arrange the seasoned shrimp evenly over the sausage and vegetable mixture.
- Return the sheet pan to the oven and bake for 5 to 7 minutes, or until the shrimp are opaque, pink, and fully cooked.
Step 9: Garnish and Serve
- Remove the sheet pan from the oven.
- Discard the lemon wedges.
- Sprinkle the bake with chopped parsley and finely chopped green onions.
- Serve warm.
Notes
To make this Shrimp and Sausage Sheet Pan Bake gluten-free, use certified gluten-free Andouille sausage and Creole seasoning, as some sausage and seasoning blends may contain gluten-based fillers or additives. Confirm that the Italian seasoning, paprika, red pepper flakes, olive oil, and nonstick cooking spray are gluten-free. The shrimp, potatoes, corn, bell peppers, tomatoes, onion, lemon, parsley, and green onions are naturally gluten-free when prepared without gluten-containing additives.