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Cajun Shrimp Bake

by Hitomi Aihara


for 4 servings

  • 4 andouille sausages, chopped
  • 1 lb (455 g) shrimp, peeled and deveined
  • 4 red potatoes, quartered
  • 2 pieces corn, quartered
  • 2 tablespoons oil, divided
  • 1 tablespoon butter, cubed
  • 4 cloves garlic, minced

Cajun Spice Mix

  • 2 teaspoons garlic powder
  • 2 ½ teaspoons paprika
  • 1 ¼ teaspoons dried oregano
  • 1 teaspoon onion powder
  • 1 ¼ teaspoons dried thyme
  • ½ teaspoon red pepper flake
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon pepper


  • fresh parsley, chopped
  • lemon wedge, to garnish


  1. Preheat oven to 375°F (190°C).
  2. In a small bowl, combine the Cajun spice mix ingredients and stir to combine.
  3. In a baking dish, combine potatoes, corn, 2 garlic cloves, 1 tablespoon of oil, and ½ tablespoon of the cajun spice mix.
  4. Mix until the vegetables are coated evenly with the spice mix. Place butter on top.
  5. Bake for 25 minutes.
  6. In a medium bowl, combine the sausage, shrimp, garlic, oil, and ½ tablespoon of the spice mix. Save the remaining spice mix for future recipes.
  7. Mix well.
  8. Add the sausage and shrimp into the same baking dish as the corn and potatoes.
  9. Bake for another 15 minutes.
  10. Top with fresh parsley. Serve with lemon wedges and beer!
  11. Enjoy!
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