Sizzling Cajun Shrimp and Sausage Sheet Pan
This vibrant one-pan meal features plump shrimp, savory andouille sausage, and colorful vegetables roasted to perfection with a bold Cajun spice blend. Ready in under 30 minutes, it's a flavorful, easy-cleanup dinner where the high heat of the oven creates perfectly tender shrimp, crispy-edged sausage, and sweet, caramelized vegetables.
Equipment
- Large rimmed baking sheet
- Small bowl
- Medium bowl
- Chef's knife
- Cutting board
- Tongs or large spoon
Ingredients
- 1 pound large shrimp, peeled and deveined
- 12-14 ounces smoked andouille sausage, sliced into ¼-inch rounds
- 2 large bell peppers assorted colors
- 1 medium red onion, cut into wedges
- 1 medium zucchini, sliced into half-moons
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C). On a large, rimmed baking sheet, combine the sliced andouille sausage, bell peppers, red onion, and zucchini.
- In a small bowl, whisk together the Cajun seasoning, garlic powder, onion powder, and smoked paprika. Drizzle the sausage and vegetables with about 2 tablespoons of the olive oil and sprinkle with two-thirds of the spice mixture. Toss everything together until evenly coated, then spread into a single layer.
- Roast for 15-18 minutes, until the vegetables begin to soften and the sausage starts to brown.
- While the sausage and vegetables are roasting, place the shrimp in a medium bowl. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining spice mixture. Toss well to coat.
- Carefully remove the hot sheet pan from the oven. Quickly arrange the seasoned shrimp in a single layer among the sausage and vegetables.
- Return the pan to the oven and roast for an additional 6-8 minutes, or until the shrimp are pink, opaque, and cooked through.
- Remove the pan from the oven. Garnish generously with fresh parsley and squeeze fresh lemon wedges over the entire dish before serving.
Notes
For best results, do not overcrowd the pan; use two sheet pans if necessary to ensure everything roasts rather than steams. The shrimp cook very quickly, so only add them for the final 6-8 minutes to keep them tender. For variations, try swapping andouille for kielbasa, or adding other hearty vegetables like broccoli florets or cubed sweet potatoes (add these at the beginning). A drizzle of hot honey over the finished dish adds a delicious sweet and spicy contrast.