Shrimp and Andouille Sheet Pan Supper with broccoli, mushrooms, bell pepper, onion, and celery experienced with Cajun spices for a light and simple sheet pan meal.

Shrimp and Andouille Sheet Pan Dinner
Shrimp and Andouille Sheet Pan Supper

Shrimp and andouille sausage, along with the “trinity” (celery, bell pepper, and onion), are timeless NOLA tastes. This Shrimp and Andouille Sheet Pan Roast is a method to funnel those standard, tasty tastes however in a lighter meal. This healthy sheet pan dish is a veggie-packed, one-pan supper that’s not weighed down with great deals of butter. For more Cajun-inspired dishes, attempt my Air Fryer Cajun Shrimp Supper and Chicken and Andouille Sausage Stew.

Shrimp and Andouille with veggies.

How do you make a sheet pan supper?

Sheet pan suppers are the response for hectic weeknights when you don’t have the time or energy to prepare. You can prep all your components ahead of time, so when it’s supper, you simply season the veggies and pop them in the oven. The very best part about this shrimp and sausage sheet pan dish is that it’s a square meal that cooks on one meal. And if you line the baking sheet with foil, there’s no clean-up!

  1. Cut the broccoli, child bella mushrooms, celery, bell pepper, onion, and sausage and include them to the baking sheet.
  2. Drizzle the veggies with olive oil and season with Creole spices, garlic powder, and cayenne.
  3. Bake for 15 to 20 minutes at 400 degrees.
  4. Include the shrimp to the pan and roast for another 5 to 10 minutes up until nontransparent.
  5. Zest the lemon and squeeze its juices over the sheet pan.

What is andouille sausage?

Andouille sausage, noticable “ann-DOO-ee,” is a spicy, smoked pork sausage. They likewise offer a turkey range which is what I utilized here, which has less fat. It’s popular in Cajun and Creole foods and is frequently discovered in gumbo and jambalaya.

Variations:

  • If you can’t discover turkey andouille, you can switch it for another smoked turkey or chicken sausage.
  • Sub cauliflower for broccoli.
  • Usage green, yellow or orange bell pepper rather of red.
  • Do not hesitate to leave out the cayenne pepper if you don’t like hot food.
  • If you’re additional starving, 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

Preparation Time: 10 minutes

Prepare Time: 30 minutes

Overall Time: 40 minutes

Shrimp and Andouille Sheet Pan Supper with broccoli, mushrooms, bell pepper, onion, and celery experienced with Cajun spices for a light and simple sheet pan meal.

  • ¾ pound big shrimp, peeled
  • 2 Tablespoon olive oil, divided
  • 1 ½ tsp Creole spices, divided
  • 1 little head broccoli
  • 5 oz Infant Bella mushrooms
  • 2 to 3 stalks celery
  • 1 red bell pepper, sliced
  • ½ big red onion, sliced
  • ¾ pound smoked sausage, ideally 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 utilizing frozen shrimp, thaw it entirely and drain pipes as much water as possible, utilizing a paper towel to pat it dry.

  • Toss to coat with 1 Tablespoon olive oil and ½ tsp Creole spices; reserved.

  • Cut the broccoli into florets, cut in half the mushroom caps (quarter the bigger ones), and cut the celery into around 2-inch pieces.

  • Include them to a big rimmed baking sheet with the sliced up bell pepper, onion, and smoked sausage.

  • Drizzle 1 Tablespoon olive oil over the sheet pan and season with 1 tsp Creole spices, the garlic powder, and the cayenne. Toss to coat, then spread out in an even layer.

  • Roast for 15 to 20 minutes, or up until the veggies hurt and the onions are simply beginning to brown around the edges.

  • Include the shrimp and roast for another 5 to 10 minutes, or up until it’s company, nontransparent, and prepared through.

  • To serve, zest the lemon and squeeze its juice over the roast.

  • Serve with steamed rice if you’d like.

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

Blue Smart Points: 6

Green Smart Points: 7

Purple Smart Points: 6

Keywords: one pot supper, sheet pan supper, sheet pan shrimp, Shrimp and Andouille Sheet Pan Supper