A shrimp boil done in the oven on a baking sheet. Quick and easy prep. Chicken, sausage, and veggies combine with the spices for a rich flavor.
Prep time: 20 mins Cook time 20 minutes
INGREDIENTS
1 teaspoon garlic powder
1 teaspoon paprika
3/4 teaspoon groung black pepper
3/4 teaspoon dried thyme leaves
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 tablespoons olive oil, divided
4 medium ears corn, husks removed and cut crossways into 4 pieces
1 medium red bell pepper, cut into 1 inch dice
1 medium green bell pepper, cut into 1 inch dice
1 medium onion, cut into 1 inch dice
2 cups cherry tomatoes
2 links cooked chicken sausage, cut into 1/2 inch slices
8 ounces boneless, skinless chicken thighs, trimmed and cut into 1 inch cubes
8 ounces raw shrimp (31-35 count), peeled and deveined
2 tablespoons fresh parsley
1 lemon quartered
DIRECTIONS
- Place a large rimmed baking sheet in the oven; preheat to 425 degrees F
2. Combine garlic powder, paprika, ground pepper, thyme, cayenne pepper, and salt in a large bowl. Set aside 2 tsp of the mixture. Add 1 tablespoon oil to the remaining spice mixture in the bowl; stir to combine. Add corn, red and green bell peppers, onion, tomatoes, and sausage; toss to coat. ( use your hands to get a better coating on everything)
3. Remove the baking sheet from the oven and coat with cooking spray. Spread the vegetable mixture on the pan; roast for 10 minutes.
4. Meanwhile, whisk the remaining tablespoon of oil and the reserved spice mixture in the large 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.
DIG IN!!!!!!
