The original name of this recipe was “Shrimp Boil Vegetables with No Shrimp and No Boil,” but I thought that was a bit long, so I settled on “Cajun Vegetables.” I used to love a good shrimp boil, but since I stopped eating meat, well, those are too much work for this vegetarian!

But I still love the flavors and I still crave the simple vegetables that go alongside the shrimp and sausage in the traditional recipe. This version allows you to cook a whole pan of tasty veggies for a group, and you can just fix whatever protein you want separately – the usual shrimp and sausage work well, of course, but you could also have these with just about anything – fish, chicken, or my favorite, Sweet Potato Black Bean Burgers!

Cajun Vegetables

Ingredients

• 3 lbs. of red potatoes, scrubbed but not peeled and cut into 1-2 inch pieces
• 2 – 3 ears of corn, cut into rounds about 1 – 2 inches thick
• 1 1/2 T minced garlic
• 1 T Cajun seasoning (or to taste)
• 2 T finely chopped fresh parsley
• Salt and Pepper to taste
• 2 T olive oil
• Butter, optional

Instructions

Heat oven to 425 degrees. Lightly grease a 13 x 9 x 2 pan.

Combine the potatoes, corn, and garlic in a large bowl. Add the oil and stir to coat. Sprinkle with the Cajun seasoning, parsley, and salt and pepper.

Pour the vegetables into the prepared pan, making sure they are evenly distributed. Cover tightly with foil.

Bake for 30 -35 minutes, stirring halfway through (be careful of steam when opening the foil!).

Some may like to top their serving with a pat of butter and additional salt and pepper.

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