SHEET PAN CAJUN SHRIMP, CORN & SAUSAGES

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 55 MINUTES

450 g potatoes, scrubbed and halved

1 sweet red pepper, cubed

450 g smoked sausages (such as kielbasa), cut in 1/2-inch thick slices

2 tbsp canola oil, divided

2 tsp Cajun spice mixture, divided

1 tsp dried oregano, divided

3 corncobs, husked and cut in pieces

450 g large tail-on shrimp, peeled and deveined

2 cloves garlic, finely chopped

2 tbsp finely chopped fresh oregano salt and pepper

Preheat oven to 425°F. In large bowl, stir potatoes, pepper and sausages with half of each of the oil, spice mixture and dried oregano. Spread in a single layer on baking sheet, placing potatoes cut side down. Wrap corncobs in foil.

Bake sausage mixture and corn until potatoes are tender-crisp, about 20 minutes. Let cool. Remove corn from foil and add to sausage mixture. (Make-ahead: Can be stored in airtight container and refrigerated for up to 4 days.) Set aside remaining oil, spice mixture and dried oregano until ready to serve.

When ready to serve, preheat oven to 425°F. Spread corn, potato and sausage mixture over one side of large baking sheet. In bowl, mix remaining oil, spice mixture and dried oregano. Add shrimp and garlic; mix gently to coat. Spread shrimp over other side of baking sheet. Bake until shrimp are pink and vegetables are tender and slightly golden, 12 to 15 minutes. Sprinkle with fresh oregano; season with salt and pepper.

PER SERVING about 500 cal, 38 g pro, 21 g total fat (7 g sat. fat), 40 g carb (5 g dietary fibre, 7 g sugar), 245 mg chol, 850 mg sodium, 3.3 mg iron.