Sheet Pan Shrimp and Sausage Bake
Cajun Shrimp and Sausage Sheet Pan Bake
A vibrant, all-in-one meal that brings the bold flavors of Cajun seasoning to your table with minimal cleanup. Juicy shrimp, smoky andouille sausage, and a colorful mix of fresh vegetables are tossed in a zesty spice blend and roasted to perfection on a single sheet pan. Perfect for busy weeknights, this gluten-free dish is hearty, healthy, and full of flavor—ready to serve straight from the oven!
| Prep Time | Cook Time | Servings |
| 30 Minutes | 30 Minutes | 6 |
Ingredients
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Avocado oil spray or cooking spray
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1 lb. baby Yukon Gold potatoes, halved or quartered
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4 ears fresh corn, husks removed
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4 tbsp olive oil, divided
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3 tbsp Cajun seasoning blend (ensure salt-free or adjust added salt accordingly)
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1 lemon, juiced
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1 tbsp fresh garlic, minced
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2 tsp dried Italian herb blend
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1 tsp smoked paprika, divided
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½ tsp crushed red pepper flakes (adjust to taste)
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Kosher salt and freshly ground black pepper, to taste
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1 red bell pepper, cut into 1.5-inch chunks
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1 yellow or orange bell pepper, cut into 1.5-inch chunks
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1.5 cups cherry or grape tomatoes, halved
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1 yellow onion, cut into 1-inch wedges
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4 links (approx. 12 oz) Andouille sausage, sliced into ½-inch rounds
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1 lemon, cut into wedges
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1 lb. raw medium shrimp (31/40 count), peeled and deveined
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2 tbsp fresh flat-leaf parsley, chopped
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2 green onions, thinly sliced
Directions
Step1
Preheat your oven to 425°F (220°C). Generously coat a large, rimmed baking sheet with oil spray.
Place the potato chunks in your Sanho High Fryer (or a large pot) of cold, generously salted water. Bring to a boil, then reduce heat and simmer for 10-12 minutes, until just fork-tender. The high heat conductivity and even cooking surface of the fryer pan ensures the potatoes cook uniformly without sticking. Add the whole corn cobs to the pot for the last 5 minutes of cooking. Drain thoroughly. Once cool enough to handle, cut each corn cob into 3 or 4 rounds.
Step2
While the potatoes cook, prepare the marinade. In a small bowl, whisk together 3 tablespoons of olive oil, the Cajun seasoning, lemon juice, minced garlic, Italian herbs, ½ teaspoon of the smoked paprika, red pepper flakes, and a generous pinch of salt and black pepper.
Step3
In a very large mixing bowl, combine the par-cooked potatoes and corn rounds, bell peppers, cherry tomatoes, onion wedges, and sliced sausage. Pour the Cajun marinade over everything and toss vigorously until every piece is evenly coated.
Step4
Arrange the seasoned vegetable and sausage mixture on the prepared sheet pan in a single, even layer. Scatter the lemon wedges evenly over the top. Roast on the middle oven rack for 8 minutes.
Step5
While the sheet pan is in the oven, prepare the shrimp. In the now-empty mixing bowl, toss the raw shrimp with the remaining 1 tablespoon of olive oil, remaining ½ teaspoon of smoked paprika, and an additional ½ teaspoon of Cajun seasoning
Step6
After the initial 8 minutes, carefully remove the hot sheet pan from the oven. Add the seasoned shrimp to the pan, tossing them gently with the existing ingredients to combine. Spread everything back into a single layer. Return the pan to the oven and continue to bake for 6-8 more minutes, or just until the shrimp are pink, opaque, and cooked through.
Step7
Discard the spent lemon wedges (they can be bitter). Taste and adjust seasoning if needed. Garnish generously with chopped fresh parsley and green onions before serving directly from the pan.
Chef's Notes & Tips
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For the Best Results: Pat the shrimp very dry before seasoning them. This helps the spices stick and promotes roasting instead of steaming.
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Spice Level Control: This dish is meant to be flavorful, not painfully spicy. For a milder bake, remove the seeds from the red pepper flakes or omit them entirely. For more heat, add a few dashes of hot sauce to the shrimp marinade.
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Don't Crowd the Pan: If your sheet pan seems overloaded, use two pans. Overcrowding will steam the ingredients instead of roasting them, preventing that desirable caramelization.
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Meal Prep Friendly: The vegetable and sausage mixture can be chopped, par-cooked, and marinated up to 24 hours in advance. Store it covered in the refrigerator and simply add the shrimp and bake when ready.
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Serving Suggestion: Serve with extra lemon wedges on the side for a bright, fresh finish.
