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Preheat your oven to 375°F (190°C).
In a bowl, combine all the ingredients for the Cajun seasoning mix. Stir well to ensure they are thoroughly combined.
In a baking dish, mix the quartered red potatoes, quartered corn, 2 minced garlic cloves, 1 teaspoon of olive oil, and 1/2 teaspoon of the Cajun seasoning mix. Make sure the vegetables are evenly coated with the spice mixture. Place the cubed butter on top.
Bake the vegetable mixture in the preheated oven for 25 minutes, allowing the flavors to meld and the potatoes to roast to perfection.
In another bowl, combine the chopped Andouille sausages, peeled and deveined shrimp, minced garlic, remaining olive oil (1 teaspoon), and 1/2 tablespoon of the Cajun seasoning mix. Mix everything together to ensure the flavors are well distributed. Save the remaining Cajun seasoning mix for future recipes.
Add the seasoned sausage and shrimp mixture to the same baking dish as the roasted corn and potatoes.
Bake for an additional 15 minutes, or until the shrimp are cooked through and the sausages are nicely grilled.
Once the dish is ready, sprinkle some freshly chopped parsley on top for a vibrant touch. Serve with lemon slices and enjoy with a refreshing beer!
Sit back, savor the incredible flavors, and relish in the harmony of spices and textures. This Grilled Lamb & Almonds Shrimp Roast Potato & Creole dish is perfect for gatherings and will surely impress your guests.
Embrace the bold and fiery flavors of Creole cuisine with this sensational dish! Enjoy, my friends! 
