Shrimp and Andouille Sheet Pan Dinner with broccoli, mushrooms, bell pepper, onion, and celery seasoned with Cajun spices for a light and easy sheet pan meal.
Shrimp and Andouille Sheet Pan Dinner
Shrimp and andouille sausage, along with the “trinity” (celery, bell pepper, and onion), are classic NOLA flavors. This Shrimp and Andouille Sheet Pan Roast is a way to channel those traditional, savory flavors but in a lighter dish. This healthy sheet pan recipe is a veggie-packed, one-pan dinner that’s not weighed down with lots of butter. For more Cajun-inspired recipes, try my Air Fryer Cajun Shrimp Dinner and Chicken and Andouille Sausage Stew.
How do you make a sheet pan dinner?
Sheet pan dinners are the answer for busy weeknights when you don’t have the time or energy to cook. You can prep all your ingredients ahead of time, so when it’s dinner, you just season the veggies and pop them in the oven. The best part about this shrimp and sausage sheet pan recipe is that it’s a full meal that cooks on one dish. And if you line the baking sheet with foil, there’s no cleanup!
- Cut the broccoli, baby bella mushrooms, celery, bell pepper, onion, and sausage and add them to the baking sheet.
- Drizzle the veggies with olive oil and season with Creole seasoning, garlic powder, and cayenne.
- Bake for 15 to 20 minutes at 400 degrees.
- Add the shrimp to the pan and roast for another five to ten minutes until opaque.
- Zest the lemon and squeeze its juices over the sheet pan.
What is andouille sausage?
Andouille sausage, pronounced “ann-DOO-ee,” is a spicy, smoked pork sausage. They also sell a turkey variety which is what I used here, which has less fat. It’s popular in Cajun and Creole cuisines and is commonly found in gumbo and jambalaya.
- If you can’t find turkey andouille, you can swap it for another smoked turkey or chicken sausage.
- Sub cauliflower for broccoli.
- Use green, yellow or orange bell pepper instead of red.
- Feel free to omit the cayenne pepper if you don’t like spicy food.
- If you’re extra hungry, serve the veggies and protein over steamed rice.
More Sheet Pan Recipes You’ll Love:
- Sheet Pan Shrimp Oreganata
- Kielbasa Veggie Sheet Pan Dinner
- Sheet Pan Turkey Meatloaf and Broccoli
- Sheet Pan Shrimp with Broccolini and Tomatoes
- Sheet Pan Balsamic-Herb Chicken and Vegetables
Shrimp & Andouille Sheet Pan Roast
- ¾ pound large shrimp, peeled
- 2 Tbsp olive oil, divided
- 1 ½ tsp Creole seasoning, divided
- 1 small head broccoli
- 5 oz Baby Bella mushrooms
- 2 to 3 stalks celery
- 1 red bell pepper, sliced
- ½ large red onion, sliced
- ¾ pound smoked sausage, preferably andouille, sliced
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 1 lemon , for serving
- Steamed rice, optional for serving
- Preheat the oven to 400F.
- If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
- Toss to coat with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.
- Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into approximately 2-inch pieces.
- Add them to a large rimmed baking sheet with the sliced bell pepper, onion, and smoked sausage.
- Drizzle 1 Tbsp olive oil over the sheet pan and season with 1 tsp Creole seasoning, the garlic powder, and the cayenne. Toss to coat, then spread in an even layer.
- Roast for 15 to 20 minutes, or until the vegetables are tender and the onions are just starting to brown around the edges.
- Add the shrimp and roast for another 5 to 10 minutes, or until it’s firm, opaque, and cooked through.
- To serve, zest the lemon and squeeze its juice over the roast.
- Serve with steamed rice if you’d like.