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Cajun Shrimp and Sausage Sheet Pan

Smoked sausage and vegetables roast, then shrimp joins them for the last eight minutes.

Prep: 10 min
Cook: 23 min
Total: 33 min
Makes: 4 plates
Difficulty: easy
Heat: 🌶🌶

A Louisiana-style dinner on one pan. Shrimp cooks fast, so it goes in last; the sausage has already browned and seasoned the vegetables by then.

Ingredients

12 oz andouille sausage, sliced into 1/2 inch coins
2 each zucchini, cut into half moons
1 each red bell pepper, cut into chunks
1 each red onion, cut into chunks
2 tbsp olive oil
1 tbsp Cajun seasoning
1 lb large shrimp, peeled and deveined, thawed
1 each lemon, cut into wedges
cooked rice, to serve optional

Gear

aluminum foil
baking sheet

Method

Tap a step to mark where you are. Tap a time to start a timer.

Heat the oven

Heat the oven to 425 F and line the baking sheet with foil.
Roast

Toss the sausage, zucchini, pepper, and onion with 1 tbsp oil and half the Cajun seasoning on the pan. Spread out and roast.
Shrimp

Toss the shrimp with the rest of the oil and seasoning, scatter them over the pan, and roast until pink and opaque.
Serve

Squeeze the lemon over everything. Eat as it is, or over rice.

Notes

warningCajun seasoning is salty. Taste before adding any more salt.
tipThaw frozen shrimp in a colander under cold running water for about 5 minutes, then pat dry.
tipShrimp are done when they curl into a C. A tight O means overcooked.
variationNo andouille? Any smoked sausage works, and kielbasa is milder.