Grilled Lamb & Almonds Shrimp Roast Potato & Creole

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
• 1 tsp cayenne pepper
• 2 teaspoons salt
• 1 teaspoon pepper

DIRECTIONS:

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