Grilled Lamb & Almonds Shrimp Roast Potato & Creole

Ingredients:

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

Cajun Seasoning Mix:

• 2 teaspoons garlic powder
• 2 1/2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon red pepper flakes
• 1 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon pepper

Garnish:

• Chopped fresh parsley
• Lemon wedges for garnish

Instructions:

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 the quartered potatoes, corn, 2 cloves of minced garlic, 1 teaspoon of oil, and 1/2 teaspoon of the Cajun seasoning mixture.
4. Ensure the vegetables are evenly coated with the spice mixture. Place cubed butter on top.
5. Bake for 25 minutes.
6. In a bowl, combine the chopped sausage, shrimp, minced garlic, oil, and 1/2 tablespoon of the Cajun seasoning mix. Save the remaining seasoning mix for future recipes.
7. Mix well.
8. Add the seasoned sausage and shrimp into the same baking dish with the corn and potatoes.
9. Bake for an additional 15 minutes.
10. Garnish with chopped fresh parsley and serve with lemon wedges.

Enjoy your Grilled Lamb and Almonds Shrimp Roast Potato with Creole Seasoning!