When I was in high school, dinnertime was a little complicated for our family. My parents worked. I had many activities and a job. So getting dinner on the table for all of us? It was challenging. Because there was seldom much time between when my parents got home and when I needed to go to play practice or wherever, I sometimes pitched in and just made dinner. By sometimes I mean not that often. And by pitched in, I mean followed whatever instructions were left for me.
Truth is that I was a little afraid of the stove. And spices. And mixing things. I was afraid that I would mix up a bad combination of ingredients and all hell would break loose. Oh, if I knew then what I know now. There is no wrong way to do it. And experimentation is a really good thing.
Creating recipes was totally unheard of in my teenage mind. It’s a shame too. Because my teenage self could have totally handled this recipe — and would have loved it (well, at least in the pre-Vegetarian years … clearly I am no longer a vegetarian though).
This recipe takes maybe 10 minutes to throw together. You slice some peppers, halve some potatoes and slice some sausage. Then you toss it in a Reynolds Oven Bag with diced tomatoes, seasonings and oil. Oh, and shrimp. Lots of shrimp. Then you just bake it. About an hour later, you have a spicy, flavorful dish ready to go. The flavors really come together during the baking process. And the saucy tomato base? You’ll want to drink it. Seriously.
You can serve this alone or over rice. Or with a salad, if you prefer.
So easy. And so good.
Cajun Shrimp and Sausage Bake
Please see note below on Oven Bag preparation.
1 lb shrimp, peeled and deveined
2 andouille sausage, cut into 1/2-inch slices
1/2 lb Yukon gold new potatoes, halved
1 green bell pepper, cut into 1/4-inch strips
1 tbsp Cajun seasoning
kosher salt, to taste
2 tbsp extra virgin olive oil
1 can diced tomatoes
Special equipment: 1 Reynold’s Oven Bags (large)
Preheat oven to 350 degrees.
Combine the shrimp, sausage, potatoes and bell peppers in a Reynold’s Oven Bag set in a 9×13-inch pan. Sprinkle with Cajun seasoning and salt. Pour the olive oil and tomatoes over. Seal (with space to spare) and gently move around to combine.
Bake 50-60 minutes, until the potatoes are tender.
Let sit for 10 minutes, then carefully cut the bag open (beware the hot steam) and serve.
NOTE: Reynold’s recommends shaking 1 tablespoon of flour around the bag before adding the food and sealing. This will prevent the bag from bursting.
Disclosure: I was compensated for creating this recipe by Reynolds. All opinions are my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.