Grilled Lamb & Almonds Shrimp Roast Potato & Creole

Grilled Lamb & Almonds Shrimp Roast Potato & Creole


  • 4 Andouille sausages, chopped
  • 1 pound (455 g) shrimp, peeled and deveined
  • 4 red potatoes, quartered
  • 2 ears of corn, quartered
  • 2 teaspoons of olive oil, divided
  • 1 teaspoon of butter, cubed
  • 4 cloves of minced garlic

Cajun Seasoning Mix:

  • 2 teaspoons of garlic powder
  • 2 and a half teaspoons of paprika
  • 1 teaspoon of dried oregano
  • 1 teaspoon of onion powder
  • 1 teaspoon of dried thyme
  • 1 teaspoon of red pepper flakes
  • 1 teaspoon of cayenne pepper
  • 2 teaspoons of salt
  • 1 teaspoon of pepper


  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine the ingredients to create the Cajun seasoning mix and stir until well combined.
  3. In a baking dish, mix the quartered potatoes, corn, 2 cloves of minced garlic, 1 teaspoon of olive oil, and 1/2 teaspoon of the Cajun seasoning mixture.
  4. Ensure that the vegetables are evenly coated with the spice mixture. Place cubed butter on top of the mixture.
  5. Bake in the preheated oven for 25 minutes.
  6. In a separate bowl, combine the chopped sausage, shrimp, minced garlic, 1 teaspoon of olive oil, and ½ tablespoon of the Cajun seasoning mix. Save the remaining seasoning mix for future recipes.
  7. Mix the sausage and shrimp well with the seasoning.
  8. Add the seasoned sausage and shrimp to the same baking dish as the corn and potatoes.
  9. Bake for an additional 15 minutes or until the shrimp are cooked and the sausages are heated through.
  10. Garnish with freshly chopped parsley and serve with lemon slices and a refreshing beer!
  11. Enjoy your flavorful Cajun-Style Sausage and Shrimp Bake!

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