Step 1

Preheat oven to 400 degrees F. Then spray a sheet pan with a nonstick spray, and set aside.

Step 2

Fill a large pot with water, season with salt then add the potatoes, and thyme sprigs. Cover and bring to a boil, then reduce to a simmer and cook about 8-10 minutes or until tender. Potatoes should be firm. Add corn and cook for 3-5 minutes. Drain water.

Step 3

In a small pan, combine butter, Creole seasoning, garlic, and thyme. You may also add onions. On medium-low heat, saute them for 30-60 seconds and remove them from heat.

Step 4

Add the Creole butter sauce to the shrimp, potatoes, and corn and give it a stir until everything is evenly coated.

Step 5

Line all the ingredients in a single layer on a baking sheet and add the Andouille sausages as well.

Step 6

Sprinkle with salt, pepper, and Creole Seasoning.

Step 7

Bake for about 12-15 minutes, or until shrimp is pink and cooked through.

Step 8

Garnish with sliced lemon and chopped cilantro. Serve with Creole butter sauce on the side.

Step 9

Divide between 3-4 packets of aluminum foil. Fold edges of foil up around the food to close the packet, for heat retention, and to keep the liquids in.

Step 10

Place on a preheated grill over medium-high heat for about 8 minutes per side.

Step 11

Serve immediately garnished with lemon wedges.