Loaded with healthy vegetables, meat, and seafood, this spicy Cajun Sheet Pan meal is easy to throw together and will satisfy your family’s hunger and cravings.
- Andouille Sausage - We purchase the Kiolbassa pre-cooked sausage for this recipe.
- Shrimp - Extra large shrimp with the tail on is recommended.
- Broccoli - One very small head of fresh broccoli will do.
- Corn - Cut fresh corn into large chunks for visual appeal.
- Potatoes - Use evenly sized creamer potatoes
- Red Pepper - We use different color bell peppers for visual appeal only.
- Yellow Pepper - I like yellow peppers, but use any color you like!
- Red Onion
- Olive Oil
- Cajun Seasoning - We like the Joe's Hot Stuff spice. I use it on most of my cajun dishes.
- Herbs de Provence - Italian seasoning will also work.
- Olive oil
Note: Refer to the recipe card below for exact quantities.
- Vegetables - All vegetables in this sheet pan recipe can be substituted to suit your taste preferences. Not a pepper fan? Add some cauliflower, carrots, squash, or zucchini.
- Sausage - Pre-cooked smoked sausage can be substituted for andouille sausage.
- Herbs - Italian seasoning works just as well!
- Spice - This dish has a kick, so feel free to tone down the spice if you prefer milder flavors. Alternatively, you could make it spicier by adding a pinch of cayenne pepper.
- Servings - Feed more people and make this dish go further by serving it over rice.
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
Store leftovers in an air-tight container in the refrigerator for 2-3 days. When reheating, microwave or cook in the oven at a low temperature until warmed through.
This dish is not freezer friendly.
If changing out vegetables, be sure to roast them in increments based on the time needed to be fully cooked. Potatoes and other root vegetables may take longer and could be placed on a different pan to avoid overcrowding.
Have leftover ingredients?
- Leftover broccoli can be used to make these delicious clean eating broccoli air fryer patties.
- Excess red and yellow peppers could be used to make this easy weeknight veggie quesadilla meal.
- Did you buy a big bag of shrimp and have no room in the freezer? Try this Blackened Shrimp Caesar for lunch tomorrow. It will not disappoint!
Try these other sheet pan recipes:
- Roasted Rosemary Vegetables with Teriyaki Glaze
- Sheet Pan Nachos
- Vegetarian Sheet Pan Nachos
More seafood recipes you will love:
Yes, shrimp is high in protein, low in calories, and full of nutrients, but be careful because it is also high in cholesterol.
Because many shrimp are farmed, you could unknowingly be eating harmful chemicals. Be sure to research shrimp products carefully before consuming them on a regular basis.
Cajun Andouille Sausage and Shrimp Sheet Pan
- 2 links Kiolbassa andouille sausage
- 12-15 extra lg Shrimp peeled with tail on
- 1 small head Broccoli
- 1 ear corn
- 8 small Creamer potatoes
- ½ Red bell pepper
- ½ Yellow bell pepper
- ½ red onion
- 3 tablespoon olive oil
- 3-4 tablespoon Joe's Hot Stuff seasoning
- 1 teaspoon Herbs de provence
- ½ teaspoon Pepper (or to taste)
- Preheat oven to 400 degrees.
- Thaw shrimp (if using frozen) and spread them out on a sheet pan. Make sure shrimp are fully dry, then lightly coat them with olive oil.
- Wash and slice vegetables and sausage. *See notes. Spread them out on a separate sheet pan and lightly coat with olive oil.
- Sprinkle Joe's Hot Stuff seasoning generously over all ingredients (including shrimp) and toss around in the pan to coat. Season with pepper.
- Place shrimp, sausage, and vegetables (both sheet pans) in the oven and roast at 400 degrees for 8-10 min.
- Remove shrimp and sausage only. Set aside and cover lightly with foil.
- Re-toss vegetables in the juices that remain from the sausage. Place contents back in the oven and increase the oven temperature to 425 degrees to roast for 10-12 more minutes, or until potatoes are completely cooked.
- Remove from the oven. Add shrimp and sausage to the sheet pan with the fully cooked vegetables. Season with herbs de provence and serve warm.
Cook shellfish and fish to a minimum internal temperature of 145 °F (62.8 °C)
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.