Preheat and Prep: Preheat your oven to 400°F (200°C). While the oven is heating, cut the baby potatoes into ½-inch pieces and slice the sausage into 1-inch rounds.

Cook the Potatoes: Spread the baby potatoes evenly on a large sheet pan. Lightly coat with olive oil and season generously with salt and freshly cracked pepper. Bake in the preheated oven for about 15 minutes, or until they start to soften.

Add Sausage and Corn: Remove the pan from the oven and add the sliced andouille sausage and ears of corn. If the corn is wrapped in foil, place them directly on the sheet pan. If not, you can cut each ear into thirds or leave them whole.

Season the Shrimp: In a bowl, toss the shrimp with minced garlic and Creole seasoning until well coated.

Combine and Roast: Remove the sheet pan from the oven once more and add the seasoned shrimp on top of the sausage and potatoes. Make sure everything is spread out evenly on the pan. Bake for another 8-10 minutes, or until the shrimp turn pink and opaque.

Garnish and Serve: Remove from the oven and sprinkle freshly chopped parsley over the top for a burst of color and flavor.