I’m thrilled to share a recipe that’s not only quick and easy but also packed with bold flavors that will leave your taste buds dancing—Cajun Shrimp and Sausage Sheet Pan. This dish takes me back to a summer vacation in New Orleans, where I first fell in love with the vibrant and spicy Cajun cuisine. The city’s food scene is rich with history and soul, and this recipe brings a slice of that into your kitchen.
When I first tried making this dish, it was a rainy weeknight, and I was craving something comforting but didn’t want to spend hours in the kitchen. This recipe turned out to be the perfect solution. The beauty of sheet pan dinners is how everything cooks together, allowing the flavors to meld beautifully. The spicy kick from the Cajun seasoning, the sweetness of honey, and the fresh tang of lemon juice create a harmony of tastes that is simply irresistible.
One of my favorite things about this recipe is how versatile it is. If you’re not a fan of zucchini or green beans, feel free to swap them out for other veggies like asparagus or mushrooms. The dish is also easily adaptable if you prefer a milder flavor—just reduce the Cajun seasoning or add a splash of cream to the dressing to mellow out the heat. For a complete meal, I often serve this dish over a bed of fluffy rice, which soaks up the delicious juices from the pan.
What’s great about this Cajun Shrimp and Sausage Sheet Pan recipe is that it’s perfect for both busy weeknights and casual gatherings with friends. The preparation is simple, and the cleanup is minimal, thanks to the one-pan cooking method. Plus, it’s a crowd-pleaser, with the vibrant colors and bold flavors making it as visually appealing as it is tasty. Whether you’re looking to bring a taste of the South to your table or just need a quick and satisfying meal, this recipe is a must-try.
Making Cajun Shrimp and Sausage Sheet Pan
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Ingredients
- 1 pound of shrimp, deveined and peeled
- 4 tablespoons unsalted butter, melted
- Juice of 1 lemon
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 2 tablespoons Cajun spice mix
- 4 garlic cloves, minced
- 14 ounces andouille sausage, sliced
- 2-3 large bell peppers, chopped into pieces
- 2-3 medium zucchini or yellow squash, sliced and halved
- 12 ounces fresh green beans
- 1 tablespoon chopped fresh parsley
- Optional: Cooked rice for serving
Directions
- Set your oven to preheat at 400°F. Rinse the shrimp and pat them dry.
- In a mixing bowl, combine the melted butter, lemon juice, Worcestershire sauce, honey, Cajun seasoning, and minced garlic to create the Cajun dressing. Put it aside for later.
- Spread the sausage, zucchini, bell peppers, and green beans on a sheet pan. Drizzle some of the Cajun dressing over the vegetables and sausage, then toss to ensure they are evenly coated. Arrange the mixture in a single layer on the pan and bake for about 10 minutes, allowing the vegetables to start softening.
- Meanwhile, toss the shrimp in the remaining Cajun dressing. After the vegetables have partially cooked, add the shrimp to the sheet pan, pouring any remaining dressing over the top. Continue to bake for an additional 8 to 10 minutes, until the shrimp is cooked through but not overdone.
- Finish the dish by sprinkling chopped parsley over the top. Serve the dish warm, with rice on the side if you like.
Storing Suggestions:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in a skillet over medium heat until warmed through. Avoid microwaving, as it may overcook the shrimp.
FAQs:
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking. Thawing in the refrigerator overnight or using the cold water method will help maintain the shrimp’s texture.
What other vegetables can I add to this dish?
You can easily add or substitute other vegetables, such as cherry tomatoes, asparagus, or mushrooms. Just make sure the veggies you choose cook at a similar rate to those already in the recipe.
Can I make this recipe spicier?
If you prefer more heat, you can increase the Cajun seasoning or add a pinch of cayenne pepper to the dressing. Alternatively, drizzle some hot sauce over the finished dish.
How can I ensure the shrimp don’t overcook?
Shrimp cook quickly, so adding them towards the end of the baking time is crucial. Keep an eye on them, and as soon as they turn pink and opaque, they’re done. Overcooked shrimp can become tough and rubbery.
Is there a substitute for andouille sausage?
If you can’t find andouille sausage, you can substitute with any smoked sausage, like kielbasa or chorizo. The flavor will differ slightly, but it will still be delicious.
Can I prepare this dish ahead of time?
You can prep the ingredients and mix the dressing in advance. Store them separately in the fridge. When ready to cook, just assemble everything on the sheet pan and follow the baking instructions. This can save time on busy weeknights.
Cajun Shrimp and Sausage Sheet Pan
Ingredients
- 1 pound of large shrimp peeled and deveined
- 4 tablespoons of melted unsalted butter
- Juice from 1 lemon
- 2 tablespoons of honey
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of Cajun seasoning
- 4 minced garlic cloves
- 14 ounces of sliced andouille sausage
- 2 to 3 medium zucchini or yellow squash halved and sliced
- 2 to 3 large bell peppers chopped into chunks
- 12 ounces of green beans
- 1 tablespoon of chopped parsley
- Rice for serving optional
Instructions
- Preheat your oven to 400°F. Pat the shrimp dry after rinsing.
- In a bowl, mix together the melted butter, lemon juice, Worcestershire sauce, honey, Cajun seasoning, and minced garlic to make the Cajun dressing. Set aside.
- Arrange the sausage, zucchini, bell peppers, and green beans on a sheet pan. Pour some of the Cajun dressing over the vegetables and sausage, tossing to coat evenly. Spread the mixture in a single layer and bake for about 10 minutes until the vegetables start to soften.
- While the vegetables are cooking, toss the shrimp with the remaining Cajun dressing. Once the vegetables have partially cooked, add the shrimp to the pan, pouring any remaining dressing over the top. Continue baking for another 8 to 10 minutes, until the shrimp is fully cooked but not overdone.
- Finish with a sprinkle of chopped parsley. Serve warm, accompanied by rice if desired.
