A bold sheet pan meal featuring crawfish, sausage, potatoes, and corn with Cajun spices and fresh lemon.
# What You Need:
→ Seafood
01 - 1.5 lbs whole cooked crawfish, thawed
→ Sausages
02 - 12 oz smoked andouille sausage, sliced into 0.5-inch pieces
→ Vegetables
03 - 1 lb 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 tbsp unsalted butter, melted
08 - 2 tbsp olive oil
09 - 3 tbsp Cajun seasoning
10 - 1 tsp 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
# Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss potatoes, corn, onion, and bell pepper with olive oil, 2 tbsp melted butter, 2 tbsp Cajun seasoning, smoked paprika, and half the minced garlic. Season with salt and pepper. Spread vegetables in a single layer on the prepared sheet pan.
03 - Roast vegetables for 20 minutes until partially tender.
04 - In the same bowl, toss crawfish and sausage with remaining butter, remaining Cajun seasoning, and remaining garlic. Add lemon slices and mix gently.
05 - Remove sheet pan from oven. Scatter sausage, crawfish, and lemon slices evenly over 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 parsley and serve hot with lemon wedges.
