Sheet-Pan Creole Chicken & Shrimp (eatingwell.com)

This variation of a shrimp boil can be made in the oven on just one baking sheet. A medley of spices gives this healthy dish of chicken, sausage and veggies a rich, complex flavor. Bonus: This easy sheet-pan dinner requires just 20 minutes of active prep time.

Rating: None

Ingredients

• 1 tsp Garlic Powder
• 1 tsp Paprika
• 3/4 tsp Black Pepper
• 3/4 tsp Thyme
• 1/4 tsp Cayenne Pepper
• 1/4 tsp Salt
• 2 Tbsp Olive Oil, divided
• 4 Corn, husks removed, each cut crosswise into 4 pieces
• 1 Red Bell Peppers, medium, cut into 1-inch dice
• 1 Green Bell Peppers, medium, cut into 1-inch dice
• 1 Onions, medium, cut into 1-inch dice
• 2 cups Cherry Tomatoes
• 2 Chicken Sausage, links cooked, cut into 1/2-inch slices
• 8 ounces Chicken Thighs, boneless, skinless, trimmed and cut into 1-inch cubes
• 8 ounces Raw Shrimp, 31-35 count, peeled and deveined
• 2 Tbsp Fresh Parsley
• 1 Lemons, quartered

Preparation steps

1. Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.
2. Combine garlic powder, paprika, ground pepper, thyme, cayenne, and salt in a large bowl. Set aside 2 tsp. of the mixture. Add 1 Tbsp. oil to the remaining spice mixture in the large bowl; stir to combine. Add corn, red and green bell peppers, onion, tomatoes, and sausage; toss to coat.
3. Remove the baking sheet from the oven; coat with cooking spray. Spread the vegetable mixture on the prepared pan; roast for 10 minutes
4. Meanwhile, whisk the remaining 1 Tbsp. oil and the reserved spice mixture in the large mixing bowl. Add chicken and shrimp; toss to coat.
5. Remove the pan from the oven. Stir the vegetables and arrange the chicken and shrimp mixture on top. Roast until the chicken and shrimp are cooked through and the vegetables are tender, 10 to 15 minutes more. Sprinkle with parsley and serve with lemon wedges, if desired.

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