Grilled Lamb & Almonds Shrimp Roast Potato & Creole

Ingredients:

• 4 Andouille sausages, chopped
• 1 pound (455 g) shrimp, peeled and deveined
• 4 red potatoes, cut into quarters
• 2 pieces of corn, quartered
• 2 tsp olive oil, divided
• 1 tsp butter, cubed
• 4 cloves minced garlic
• Cajun Seasoning Mix:
• 2 tsp garlic powder
• 2 1/2 teaspoons paprika
• 1 tsp dried oregano
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 teaspoon red pepper flakes
• 1 tsp cayenne pepper
• 2 teaspoons salt
• 1 teaspoon pepper

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the ingredients for the Cajun seasoning mix and stir to combine.
3. In a baking dish, mix potatoes, corn, 2 garlic cloves, 1 tsp oil, and 1/2 tsp Cajun seasoning mixture. Mix until vegetables are evenly covered with the spice mixture. Place butter on top.
4. Bake for 25 minutes.
5. In a bowl, combine sausage, shrimp, garlic, oil, and ½ tablespoon of the Cajun seasoning mix (save the remaining mix for future recipes). Mix well.
6. Add sausages and shrimp to the same baking dish as the corn and potatoes.
7. Bake for an additional 15 minutes.
8. Sprinkle freshly chopped parsley on top. Serve with lemon slices and beer!

Enjoy your delicious Grilled Lamb & Almonds Shrimp Roast Potato & Creole!