# Ingredient List:
→ Seafood
01 - 1.5 pounds whole cooked crawfish, thawed if frozen
→ Sausages
02 - 12 ounces smoked andouille sausage, sliced into 0.5-inch pieces
→ Vegetables
03 - 1 pound baby red potatoes, halved
04 - 3 ears corn, each cut into 4 pieces
05 - 1 large yellow onion, cut into thick wedges
06 - 1 red bell pepper, sliced
→ Seasonings and Extras
07 - 4 tablespoons unsalted butter, melted
08 - 2 tablespoons olive oil
09 - 3 tablespoons Cajun seasoning
10 - 1 teaspoon smoked paprika
11 - 4 garlic cloves, minced
12 - 1 lemon, sliced
13 - Fresh parsley, chopped for garnish
14 - Lemon wedges for serving
15 - Salt and black pepper to taste
# How to Make:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
02 - In a large bowl, combine potatoes, corn, onion, and bell pepper with olive oil, 2 tablespoons melted butter, 2 tablespoons Cajun seasoning, smoked paprika, and half the minced garlic. Season with salt and black pepper to taste.
03 - Spread seasoned vegetables in a single layer on the prepared sheet pan. Roast for 20 minutes at 425°F.
04 - In the same bowl, toss crawfish and sausage with remaining butter, remaining Cajun seasoning, remaining garlic, and lemon slices until well coated.
05 - Remove sheet pan from oven after 20 minutes. Scatter sausage, crawfish, and lemon slices evenly over roasted vegetables. Gently toss everything together. Return to oven and roast for 12 to 15 minutes until crawfish are heated through and sausage is sizzling.
06 - Remove from oven and garnish with fresh chopped parsley. Serve hot with lemon wedges.
