Why This Recipe Works

For a hands-off spin on the Cajun/Creole classic, we loaded up a sheet pan with a bounty of vegetables and a classic combination of dried herbs and spices. Corn, cherry tomatoes, celery, bell pepper, onion, and jalapeño make up the base of our recipe, and we added 12 ounces Andouille sausage to take this from side to main dish territory. Finishing with a splash of cream is classic, and we found that it was equally successful on a rimmed baking sheet. After roasting, we simply poured the cream over top then stirred it all together. Not only did the vegetables get a creamy coating, they were also tossed in all the flavorful juices left behind by the roasted andouille.

Before You Begin

Serve with rice, orzo, or your favorite grain.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil. Toss 2 cups corn; 12 ounces Andouille sausage, sliced ½ inch thick; 6 ounces halved cherry tomatoes; 2 celery ribs, cut into ½-inch pieces; 1 small red bell pepper, cut into ½-inch pieces; 1 small onion, cut into ½-inch-pieces; 4 tablespoons melted unsalted butter; 1 jalapeño chile, stemmed, seeded, and minced; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 1 teaspoon table salt; ½ teaspoon pepper; and ¼ teaspoon cayenne pepper together in large bowl. Spread into even layer over prepared sheet. Roast until vegetables are tender and well browned, about 35 minutes, stirring once halfway through roasting.

Remove sheet from oven and pour ¼ cup heavy cream over top, stirring gently to combine with pan juices. Transfer to serving dish, sprinkle with 2 tablespoons chopped parsley, and serve.