Classic Cajun Sheet Pan Broil

1.Preheat the oven broiler to high (around 260°C/500°F) and position an oven rack about 6 inches from the heating element. Line a large, sturdy sheet pan with aluminum foil for easier cleanup.

2.Prepare the vegetables: In a large bowl, toss the potatoes, corn rounds, and onion wedges with 2 tablespoons of the melted butter mixture, ensuring they are evenly coated. Season lightly with salt and pepper.

3.Arrange the seasoned vegetables in a single layer on the prepared sheet pan. Ensure the potatoes are cut-side down for better browning.

4.Broil the vegetables for 10 minutes. The potatoes should start to soften and the corn should begin to char slightly.

5.While the vegetables are broiling, prepare the protein: In the same bowl (no need to wash), combine the shrimp and sliced andouille sausage. Pour the remaining Cajun seasoning butter mixture over the protein and toss until everything is well coated.

6.Carefully remove the sheet pan from the oven. Add the seasoned shrimp and sausage to the pan, distributing them evenly among the vegetables.

7.Return the sheet pan to the broiler and cook for another 5-7 minutes, or until the shrimp is opaque, pink, and cooked through, and the sausage is slightly crispy around the edges. Watch carefully to prevent burning.

8.Remove the pan from the oven. Squeeze a little extra fresh lemon juice over the entire broil. Garnish generously with fresh chopped parsley.

9.Serve immediately directly from the sheet pan or transfer to a large platter, accompanied by extra lemon wedges.