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Grilled Lamb & Almonds Shrimp Roast Potato & Creole

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Ingredients:

4 Andouille sausages, chop

1 pound (455 g) shrimp, peeled and deveined

4 red potatoes, cut to quarters

2 pieces of corn, quarters

2 tsp olive oil, divided

1 tsp butter, cubed

4 cloves minced garlic

Cajun seasoning mix

2 tsp garlic powder

2 and a half teaspoons paprika

1 tsp dried oregano

1 tsp onion powder

1 tsp dried thyme

1 teaspoon red pepper flakes



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