Sheet pan Cajun sausage, potatoes and corn
All the best parts of a Cajun boil, spicy andouille, baby potatoes and sweet corn, roasted on one pan with garlic butter and lemon.
- 50 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $3.33 a serving
- 620 calories
- Gluten-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1½ lb baby potatoes
- 1 red onion
- 1 tbsp Cajun seasoning, divided
- 4 corn on the cob, husked
- 12 oz andouille sausage, 1 package
- 2 tbsp butter
- 1 lemon, cut into wedges
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 3 tbsp olive oil, divided
- ½ tsp garlic powder
Each serving has about 620 calories, 20 g protein, 54 g carbs and 38 g fat, and costs about $3.33 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No red onions? White onions or yellow onions work.
- No butter? Ghee works.
- No lemons? Limes work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the potatoes and cut the onion into wedges. them on the pan with 2 tablespoons oil and half the Cajun seasoning.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
15 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 15 min
Snap each ear of corn in half with your hands and cut the andouille into 1-inch pieces. Rub the corn with the rest of the oil and Cajun seasoning.
Dolly’s tip: Hold each end and bend the cob sharply over your knee or the counter edge. It breaks clean.Add the corn and andouille to the pan and 15 to 20 minutes, until the potatoes are tender and the corn has browned spots.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 18 min
Dot the butter over the hot pan, sprinkle with garlic powder, and everything as the butter .
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Squeeze a couple of lemon wedges over the top, scatter the parsley, and serve with the rest of the lemon.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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