We have this place called the Crab Pot in Seattle that we absolutely adore where they cook all the seafood you order, along with potatoes, corn, andouille sausage, and seasoning. Then they dump it all on the table for a giant messy seafood feast! It's super fun!
Cajun Shrimp and Sausage Sheet Pan Dinner is my rendition of that classic Crab Bake, like they serve at the Crab Pot minus the crab on this occasion, since I didn't have them on hand.
Whether you just need a quick dinner for a busy weeknight, or having company, Cajun Shrimp and Sausage Sheet Pan dinner is always a favorite, quick, and easy dinner.
Cook 1 1/2 pounds Baby Potatoes until tender when pierced, about 15-20 minutes. Drain, and set aside.
To make Cajun Butter: Mix together 1/2 cup Melted Butter, 4 cloves Minced Garlic, 1 teaspoon Smoked Paprika, 1/2 teaspoon Cayenne Pepper, 1/2 teaspoon Thyme, 1/2 teaspoon Salt, 1/2 teaspoon Pepper, and 1/2 teaspoon Granulated Garlic, until well combined.
Line a rimmed baking sheet with parchment for easy clean up.
Cut 4 ears corn into 3 pieces.
Place cooked potatoes, corn, 1 pound Sliced Smoked Andouille Sausage, and 1 1/2 pound Large Shrimp, on lined baking sheet.
Brush everything generously with Cajun Butter, until all is used.
Bake in a 425 degree oven for 20 minutes until lightly brown.
Serve with hot sauce, for those that like it extra hot.