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Shrimp and Andouille Sheet Pan Dinner

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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 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.

Shrimp and Andouille with veggies.

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!

  1. Cut the broccoli, baby bella mushrooms, celery, bell pepper, onion, and sausage and add them to the baking sheet.
  2. Drizzle the veggies with olive oil and season with Creole seasoning, garlic powder, and cayenne.
  3. Bake for 15 to 20 minutes at 400 degrees.
  4. Add the shrimp to the pan and roast for another five to ten minutes until opaque.
  5. 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.

Shrimp and Andouille with veggies.Shrimp and Andouille Sheet Pan Dinner

More Sheet Pan Recipes You’ll Love:

Shrimp & Andouille Sheet Pan Roast

4.98 from 43 votes
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.
Course: Dinner
Cuisine: Cajun
Shrimp and Andouille Sheet Pan Dinner
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Yield: 4 servings
Serving Size: 1 /4 of recipe


  • 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.
    shrimp and sausage with veggies
  • 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.
    Andouille and Veggies on a Sheet Pan
  • 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.

Last Step:

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Serving: 1 /4 of recipe, Calories: 374 kcal, Carbohydrates: 18 g, Protein: 38 g, Fat: 18 g, Saturated Fat: 3.5 g, Cholesterol: 189 mg, Sodium: 1050.5 mg, Fiber: 6.5 g, Sugar: 6.5 g


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69 comments on “Shrimp and Andouille Sheet Pan Dinner”

  1. I don’t know how such a simple recipe can taste soooo good. I roasted lemon quarters with the other ingredients and the warm, roasted juice over the dinner was divine. My husband requested I make this once a week!

  2. This recipe is a staple in our household. It’s easy to make, using whatever veggies we have on hand, and it does not make a mess of the kitchen. I’m generous with the seasoning, so it tastes like a cohesive dish.

  3. Loved this!
    Husband saw the sheet pan before it went into the oven and was skeptical with all the veges, but we both thought it was delicious! We like spicy so added more Creole seasoning.

  4. I made this tonight and it was absolutely delicious! I used chicken andouille sausage and added diced sweet potatoes to the mix.The only thing I would say is I had to added some more olive oil as it cooked because it was starting to dry out. I also made the steamed rice on the side because I thought I would miss it but I didn’t! I wish I listened to the others who said that same thing. Thank you so much for this amazing g meal!

  5. I love this recipe! I just add the shrimp right away because I am impatient.  This might be an issue. Everything is a little watery. Anyway to make it crispier? 

  6. Absolutely delicious! So flavorful and easy to put together! I made part of the pan without so much creole and no cayenne for our 6 year old, who loved it! Will make again!

  7. This was so easy and the mix of veggies provided great flavor! Only 2 bowls and sheet pan to clean up. Will definitely make again

  8. The flavor in this dish is outrageous! It’s truly a great use for any leftover veggies you have in the fridge. In our case we subbed broccoli for some stray cauliflower and brussels sprouts. YUM!

  9. Hi Gina,
    We loved this! We like things spicy, so I doubled the spices and also threw in some garlic cloves. My only other modification was to spray the shrimp with cooking spray rather than tossing in a tablespoon of olive oil. We used wild boar andouille sausage from Crowd Cow. It was amazing. We will definitely have this again.

  10. Avatar photo
    Donna Dunbar

    Love this recipe, It was so easy, a one pan meal and delicious. We avoided the rice but I could see where this would be great as well.

  11. Made this tonight – I did have to at least double the oil/creole/garlic powder seasoning to coat well enough, but holy moly, it was delicious!! First time I’ve ever made shrimp that weren’t rubbery, lol! Will absolutely, definitely make this again!!

  12. Love love this recipe !
    Filling , Tasty and a nice amount of heat and spice .
    This is a go to for us !  I have shared this recipe  and  always get a good review