A vibrant sheet pan dinner featuring crawfish, smoked sausage, and roasted vegetables with Cajun seasoning.
# Components:
→ Seafood
01 - 1.5 pounds whole cooked crawfish, thawed
→ Sausages
02 - 12 ounces smoked andouille sausage, sliced into 0.5-inch pieces
→ Vegetables
03 - 1 pound baby red potatoes, halved
04 - 3 ears corn, cut into 4 pieces each
05 - 1 large yellow onion, cut into thick wedges
06 - 1 red bell pepper, sliced
→ Seasonings and Extras
07 - 4 tablespoons unsalted butter, melted
08 - 2 tablespoons olive oil
09 - 3 tablespoons Cajun seasoning
10 - 1 teaspoon smoked paprika
11 - 4 garlic cloves, minced
12 - 1 lemon, sliced
13 - Fresh parsley, chopped for garnish
14 - Lemon wedges for serving
15 - Salt and black pepper to taste
# Directions:
01 - Preheat oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine potatoes, corn, onion, and bell pepper. Toss with olive oil, 2 tablespoons melted butter, 2 tablespoons Cajun seasoning, smoked paprika, and half the minced garlic. Season with salt and black pepper.
03 - Spread seasoned vegetables in a single layer on prepared sheet pan. Roast for 20 minutes.
04 - In the same bowl, combine crawfish and sausage with remaining butter, remaining Cajun seasoning, and remaining garlic. Add lemon slices and toss gently.
05 - Remove sheet pan from oven after 20 minutes. Scatter sausage, crawfish, and lemon slices evenly over roasted vegetables. Gently toss everything together.
06 - Return to oven and roast for 12 to 15 minutes until crawfish are heated through and sausage is sizzling.
07 - Garnish with fresh chopped parsley and serve hot with lemon wedges on the side.
