Cajun Andouille Sausage and Shrimp Sheet Pan

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.

What Ingredients Will You Need?

• 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
• Pepper

Note: Refer to the recipe card below for exact quantities.

What Are Some Good Substitutions?

• 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!

How Can You Change This Recipe Up?

• 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.

What Kitchen Equipment Is Best?

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• Sheet pan
• Knife
• Oil and vinegar dispensers

How Should You Store This?

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.

More Recipes You'll Love ♥️

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:

Frequently Asked Questions

📖 Recipe

Cajun Andouille Sausage and Shrimp Sheet Pan

Jami Powell

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.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

1x2x3x

Course Main Course

Cuisine Cajun

Servings 4

Calories 263 kcal

Equipment

• 1 Sheet pan
• 1 Knife

Ingredients

  

1x2x3x

• ▢ 1 package pre-cooked Kiolbassa andouille sausage sliced
• ▢ ½ lb extra-large shrimp tails on, peeled and deveined
• ▢ ½ small head broccoli cut into small florets
• ▢ 1 ear fresh corn cut into 3 large chunks
• ▢ ½ lb creamer potatoes halved if large
• ▢ ½ red bell pepper sliced
• ▢ ½ yellow bell pepper sliced
• ▢ ½ small red onion sliced
• ▢ 2 tablespoons olive oil divided
• ▢ 1 tablespoon Cajun seasoning e.g., Joe’s Hot Stuff
• ▢ ½ teaspoon Herbs de Provence or Italian seasoning
• ▢ black pepper to taste

Instructions

 

• Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
• In a large bowl, combine the broccoli florets, corn chunks, creamer potatoes, bell pepper strips, and red onion slices. Drizzle with 1 ½ tablespoons olive oil, then add Cajun seasoning, Herbs de Provence, and black pepper. Toss to coat evenly.
• Spread the seasoned vegetables and sausage in a single layer on the sheet pan, with potatoes and corn cut-side down for better roasting.
• Place the sheet pan in the preheated oven and bake for 20 minutes.
• Remove the sheet pan from the oven. Add shrimp to the pan, drizzle with remaining ½ tablespoon olive oil, and gently toss. Return to the oven for an additional 8-10 minutes, or until shrimp are pink and cooked through.
• Serve immediately.

Notes

Vegetables should be sliced similar in size so that they cook evenly.  If some vegetables are taking longer to cook than others, remove them from the oven in stages.

Nutrition

Calories: 263kcalCarbohydrates: 24gProtein: 16gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 86mgSodium: 490mgPotassium: 784mgFiber: 5gSugar: 5gVitamin A: 1988IUVitamin C: 128mgCalcium: 87mgIron: 2mg

Keyword andouille, pan, sheet, sheetpan

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Important Food Safety Tips

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.

See more guidelines at USDA.gov.