Grilled Lamb & Almonds Shrimp Roast Potato & Creole

 

Grilled Lamb & Almonds Shrimp Roast Potato & Creole

Ingredients:

4 Andouille sausages, chop

1 pound (455 g) shrimp, peeled and deveined

4 red potatoes, cut to quarters

2 pieces of corn, quarters

2 tsp olive oil, divided

1 tsp butter, cubed

4 cloves minced garlic

Cajun seasoning mix

2 tsp garlic powder

2 and a half 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

my choice

Chopped fresh parsley

lemon wedge for garnish

Prepare:

Preheat oven to 375°F (190°C).

In bowl, combine the ingredients for Cajun seasoning mix and stir to combined.

See also Fried pork chops

In baking dish, mix potatoes, corn, 2 garlic cloves, 1 tsp oil, and 1/2 tsp Cajun seasoning mixture.

Mix until vegetables are equally covered with the spice mixture. Put butter on top.

Baking for 25 minutes.

In bowl, combine sausage, shrimp, garlic, oil, and ½ tablespoon of allspice mix. Save the remaining season mix for future recipes.

Mix well.

Adding sausage also shrimp in same baking dish as the corn and potatoes.

Bake for other 15 minutes.

Put freshly parsley on top. Serving with lemon slices & beer!

Enjoy !!!