Ingredients

• cooking spray
• 1 pound baby Yukon Gold potatoes , quartered
• 4 earss corn , husked
• 4 tablespoons olive oil , divided
• 3 tablespoons Creole seasoning
• 1 lemon , juiced
• 1 tablespoon minced garlic
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika , divided
• 0.5 teaspoons red pepper flakes
• 1 pinch salt and ground black pepper
• 1 red bell pepper , cut into 2-inch pieces
• 1 yellow bell pepper , cut into 2-inch pieces
• 1 orange bell pepper , cut into 2-inch pieces
• 1.5 cups cherry tomatoes , halved
• 1 onion , cut into 2-inch pieces
• 4 andouilles sausages , sliced
• 1 lemon , cut into wedges
• 1 pound uncooked medium shrimp , peeled and deveined
• 0.5 teaspoons Creole seasoning
• 2 tablespoons chopped fresh parsley , or to taste
• finely chopped green onion , or to taste

Instructions

1. 1 Gather all ingredients.Preheat the oven to 425 degrees F (220 degrees C). Spray a large sheet pan with cooking spray.
2. 2 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.
3. 3 Add corn and boil for an additional 5 minutes. Drain. Cut corn into thirds.
4. 4 Meanwhile, combine 3 tablespoons olive oil, 3 tablespoons Creole seasoning, juice from 1 lemon, garlic, Italian seasoning, 1/2 teaspoon paprika, red pepper flakes, salt, and pepper in a small bowl. Mix well to combine and set seasoning mixture aside.
5. 5 Combine boiled potatoes and corn, all the bell peppers, cherry tomatoes, onion, and sausage slices in a large bowl. Add seasoning mixture and mix evenly.
6. 6 Spread potato mixture onto a sheet pan in a single layer. Place lemon wedges evenly on all sides of the sheet pan.
7. 7 Bake in the preheated oven for 8 minutes.
8. 8 Meanwhile, combine shrimp, 1 tablespoon olive oil, 1/2 teaspoon paprika, and 1/2 teaspoon Creole seasoning in a bowl. Marinate for a few minutes.
9. 9 Add shrimp to the sheet pan with the potato mixture after 8 minutes of baking and mix to combine.
10. 10 Return sheet pan to the oven and cook until shrimp are opaque, 6 to 8 minutes. Remove lemon wedges and garnish with parsley and green onions.

Nutrition per serving