Sheet pan shrimp and sausage is the one-pan Cajun dinner that delivers big, bold flavor with almost no effort and a single pan to clean. Andouille sausage sliced into rounds, red and yellow bell peppers, onion, zucchini, yellow squash, and broccoli all seasoned generously with Creole seasoning and roasted at 375°F until caramelized and tender, with shrimp added in the second stage so it comes out perfectly cooked rather than rubbery. Everything finishes on one pan at the same time and goes straight from the oven to the table.
A Quick Look At The Recipe
- Recipe Name: Sheet Pan Shrimp and Sausage with Cajun Vegetables
- Serves: 4
- Main Ingredients: raw shrimp, pack andouille sausage, red bell pepper, yellow bell pepper, onion, zucchinis, yellow squash, broccoli florets
- Why You'll Love It: This sheet pan shrimp and sausage dinner roasts andouille sausage with bell peppers, zucchini, squash, broccoli, and onion seasoned with Creole seasoning for an easy one-pan Cajun dinner ready in 30 minutes.
The andouille is the ingredient that sets the flavor tone for the whole pan. As it roasts it renders its smoky, spiced fat across the vegetables and shrimp around it, essentially basting everything with Cajun-flavored drippings throughout the bake. Combined with the Creole seasoning coating every vegetable and the shrimp, every element on the pan ends up tasting cohesive and deeply seasoned rather than like individual components that happened to be cooked next to each other.
Why You'll Love This Recipe
Everything cooks on one pan with almost no prep beyond slicing. The sausage, vegetables, and shrimp all season, roast, and finish together with one cleanup at the end.
The two-stage bake is the technique that makes everything finish perfectly at the same time. The vegetables and sausage get a 15-minute head start and the shrimp goes in for the final 8 to 10 minutes so nothing is over or undercooked.
Andouille does flavor work beyond just being a protein. Its rendered fat and smoky drippings season everything around it on the pan throughout the bake.
It is a complete meal. Protein and vegetables all in one pan with nothing else required.
Ingredients Needed to Make Sheet Pan Shrimp and Sausage
One sheet pan and simple fresh ingredients. Here is what you need.
The Proteins
Raw shrimp peeled and deveined is added in the second stage of baking so it cooks through without overcooking. Andouille sausage sliced into rounds goes in with the vegetables from the start so it has time to brown and render its smoky fat across the pan.
The Vegetables
Red and yellow bell peppers add sweetness and color. Sliced onion caramelizes beautifully at 425°F and adds a savory depth throughout. Zucchini and yellow squash sliced into half moons cook quickly and absorb the flavors around them. Broccoli florets develop slightly charred, crispy edges during the high-heat roast that make them the most popular thing on the pan.
The Seasoning
Creole seasoning coats the vegetables, sausage, and shrimp with a bold, slightly spiced Southern flavor that runs through the entire dish. Olive oil carries the seasoning evenly across every surface. Salt and pepper finish the seasoning.
How to Make Sheet Pan Shrimp and Sausage
One pan, two stages, 30 minutes.
Step 1: Season and Roast the Vegetables and Sausage
Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper. Add the sliced andouille, bell peppers, onion, zucchini, squash, and broccoli to the pan. Drizzle generously with olive oil and season with Creole seasoning, salt, and pepper. Toss until every piece is evenly coated and spread into a single even layer. If the pan seems crowded, divide between two pans. Crowded pans steam rather than roast. Bake for 15 minutes until the vegetables are beginning to soften and the sausage is starting to brown at the edges.
Step 2: Add the Shrimp
Remove the pan from the oven. Push the vegetables and sausage to the sides to create a space in the center of the pan. Add the shrimp in a single layer in the cleared space. Drizzle with a small amount of olive oil and season with Creole seasoning. Return to the oven and bake for 8 to 10 minutes until the shrimp are pink, curled, and cooked through and the vegetable edges are caramelized and slightly charred.
Step 3: Serve
Squeeze fresh lemon over the entire pan if desired. Serve immediately directly from the sheet pan.
Storing and Reheating
Store leftovers in a sealed airtight container in the refrigerator for up to 2 days. Shrimp is best eaten fresh since it can become rubbery when reheated. Reheat in a 350°F oven for 5 to 8 minutes or in a skillet over medium heat until warmed through. The microwave works in 30-second intervals on medium power but can toughen the shrimp. The vegetables and sausage reheat well. The shrimp is the most delicate component and is best consumed the day it is made when possible.
How to Serve Sheet Pan Shrimp and Sausage
Serve directly from the sheet pan over steamed white rice or cauliflower rice so the seasoned pan juices and andouille drippings soak into the rice below. A squeeze of fresh lemon and a handful of chopped fresh parsley scattered over the top add brightness and color that make the finished pan look as good as it tastes.
Frequently Asked Questions About Sheet Pan Shrimp and Sausage
Why add the shrimp in the second stage rather than from the beginning?
Shrimp is one of the fastest-cooking proteins and requires only 8 to 10 minutes at 425°F to cook through completely. The vegetables and sausage need significantly more time, about 15 minutes, to soften and develop caramelized edges. If the shrimp goes in at the beginning with the vegetables it will be overcooked, rubbery, and slightly dry by the time the vegetables are done. The two-stage approach solves this timing problem completely and produces perfectly cooked shrimp and perfectly roasted vegetables finishing at the same moment.
What Creole seasoning works best?
Any Creole seasoning blend you enjoy works well in this recipe. Tony Chachere's Original Creole Seasoning is a widely available, well-balanced option with a good heat level. Zatarain's Creole Seasoning is another excellent widely available choice. Season generously since the high-heat roasting mutes some of the seasoning intensity. Taste a vegetable before serving and add more seasoning at the table if needed.
Can I use a different sausage instead of andouille?
Yes. Smoked sausage is the most widely available alternative with a milder, less spicy flavor. Kielbasa produces a slightly sweeter, more Eastern European flavor that still works well with the Creole seasoning. Chorizo adds a different but complementary spiced richness. Whatever sausage you use, slice into rounds of similar thickness so they brown evenly during the first stage of baking.
Can I substitute different vegetables?
Yes. This recipe is completely flexible with whatever vegetables you have on hand. Green beans go in with the first stage and work beautifully. Cherry tomatoes added in the last 5 minutes add a juicy burst of acidity. Asparagus spears go in with the shrimp in the second stage since they cook quickly. Mushrooms go in with the first stage and absorb the andouille drippings deeply. Keep total vegetable volume similar so the pan does not become too crowded.
How do I prevent the pan from getting too crowded?
Use the largest rimmed baking sheet you have, ideally 17x13 inches or larger. Every piece of vegetable and sausage should have some space around it rather than being packed tightly against its neighbors. Crowded pans trap steam released by the cooking vegetables and produce a soft, slightly wet result rather than the caramelized, slightly charred edges that make roasted vegetables so good. If your pan cannot fit everything in a single layer with breathing room, divide between two pans and rotate positions halfway through baking.
What should I serve this over?
Steamed white rice is the most natural base that soaks up the seasoned pan drippings and andouille fat beautifully. Cauliflower rice is an excellent lower-carb alternative. Grits served in a bowl with the shrimp, sausage, and vegetables spooned over the top is a deeply Southern format that is extraordinary. Crusty French bread for soaking up the pan juices is another excellent accompaniment that requires no additional cooking.
Sheet Pan Shrimp and Sausage with Cajun Vegetables
Ingredients
Method
- Preheat the oven to 375°F. Line a large sheet pan with parchment paper or lightly grease it.
- Add the sausage, bell peppers, onion, zucchini, squash, and broccoli to the sheet pan. Drizzle generously with olive oil and season with Creole seasoning, salt, and pepper. Toss until everything is evenly coated and spread into a single layer.
- Bake for 15 minutes until the vegetables are beginning to soften and the sausage is starting to brown.
- Push everything to the sides of the pan. Add the shrimp to the center, drizzle with a little olive oil, and season with Creole seasoning.
- Return to the oven and bake for another 8 to 10 minutes until the shrimp are pink, curled, and cooked through and the vegetables have caramelized edges.
- Serve immediately directly from the pan.
Notes
- Add the shrimp in the second stage rather than from the beginning. Shrimp cooks in 8 to 10 minutes and will be rubbery and overcooked if it goes in with the vegetables for the full bake.
- Do not overcrowd the pan. Use two sheet pans if needed so everything roasts rather than steams.
- Slice the vegetables into similar-sized pieces so everything finishes at the same time.
- A squeeze of fresh lemon over the finished pan right before serving brightens every flavor on the sheet.
