Sheet-Pan Creole Chicken & Shrimp
Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.Advertisement
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.
Remove the baking sheet from the oven; coat with cooking spray. Spread the vegetable mixture on the prepared pan; roast for 10 minutes
Meanwhile, whisk the remaining 1 Tbsp. oil and the reserved spice mixture in the large mixing bowl. Add chicken and shrimp; toss to coat.
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.
Tip: No corn on the cob? No problem! Substitute 2 cups frozen sweet corn kernels for the cobs--no need to thaw. Thawed frozen shrimp works in this recipe too.
To make ahead: Prepare spice mixture (Step 2); store in an airtight container for up to 6 months.