A hearty sheet pan dinner with crawfish, sausage, potatoes, and Cajun spices infused with fresh lemon and parsley.
# What You'll Need:
→ Seafood
01 - 1½ pounds whole cooked crawfish, thawed if frozen
→ Sausages
02 - 12 ounces smoked andouille sausage, sliced into ½-inch pieces
→ Vegetables
03 - 1 pound baby red potatoes, halved
04 - 3 ears corn, each cut into 4 pieces
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 the oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
02 - In a large bowl, combine potatoes, corn, onion, and bell pepper with olive oil, 2 tablespoons melted butter, 2 tablespoons Cajun seasoning, smoked paprika, and half the minced garlic. Season with salt and pepper to taste.
03 - Spread seasoned vegetables in a single layer on the prepared sheet pan. Roast in the preheated oven for 20 minutes.
04 - In the same bowl, combine crawfish and sausage with remaining melted butter, remaining Cajun seasoning, remaining garlic, and lemon slices.
05 - Remove the sheet pan from the oven after 20 minutes. Scatter sausage, crawfish, and lemon slices evenly over the roasted vegetables. Gently toss everything together to combine.
06 - Return the sheet pan to the oven and roast for 12 to 15 additional minutes until the crawfish are heated through and the sausage is sizzling.
07 - Remove from the oven and garnish with fresh chopped parsley. Serve immediately with lemon wedges on the side.
