Sheet Pan Cajun Shrimp and Sausage Recipe
Published Oct 24, 2021 Updated Feb 11, 2025
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Y’all, if you’re craving a cajun shrimp recipe that’s bursting with bold flavors and comes together in a snap, this cajun shrimp and sausage sheet pan dinner is going to blow your mind! Imagine fresh shrimp and smoky andouille sausage mingling with vibrant bell peppers and Brussels sprouts, all tossed in a homemade Cajun seasoning. You’re going to love this easy meal!
Why You’ll Love This Cajun Shrimp and Sausage Sheet Pan Recipe
I’ve made many Cajun recipes (see my Cajun chicken wings, blackened Cajun tilapia, or hot Cajun crab dip for example!) but I think I have found my new favorite. This shrimp and sausage vegetable sheet pan recipe has me all in! The combination of raw shrimp and flavorful sausage slices provides a satisfying protein punch, while the medley of bell peppers and Brussels sprouts adds a delightful crunch and a pop of color. Tossed in a zesty Cajun seasoning made from spices you likely already have in your pantry, every bite is packed with Cajun flavor. Plus, this sheet pan dinner means a homemade, easy recipe that uses one pan and is ready in just 30 minutes.
Let’s talk about the main ingredients in this dish! Andouille sausage is the star, bringing that smoky, spicy Cajun flavor – you can find it at most grocery stores. For a leaner option, chicken sausage is a great swap, and brands like Aidell’s make a delicious Cajun-style version. The real magic comes from my homemade Cajun seasoning, a simple blend of pantry staples that adds warmth and spice.
Bell peppers bring sweetness and crunch – I use red, yellow, and green, but any combo works. And when it comes to heat, you’re in control! Adjust the cayenne pepper to suit your spice level, whether you like it mild or fiery. Big flavor, minimal effort, this dish is a win every time!
Ingredient Notes
Cajun Shrimp and Sausage
- Large shrimp: These little gems soak up all that bold Cajun seasoning, giving you tender, juicy, flavorful shrimp in every forkful. Chicken or extra sausage are good options if shrimp isn’t your thing.
- Andouille sausage: Brings a spicy, smoky kick that makes Cajun food sing. If you need a milder option, try kielbasa or turkey sausage.
- Red bell pepper: Adds a little bit of sweetness that balances the heat. You can use an orange bell pepper if that’s what you have on hand.
- Green bell pepper: Green pepper is the one that rounds out the flavor. Poblano peppers work great if you want a smoky twist.
- Yellow bell pepper: The sweetest of the bunch, bringing a mellow contrast to the bold spices.
- White onion: Caramelizes beautifully while roasting, adding a deep, savory flavor. Yellow onion or shallots also work.
- Lemon juice: Brightens everything up and cuts through the richness. Lime juice or even a splash of apple cider vinegar will do the trick.
- Brussels sprouts: Roasts up with crispy edges, adding a hearty, slightly nutty bite. Broccoli, yellow squash, or zucchini make great substitutes.
- Olive oil: Helps everything crisp up and locks in that Cajun goodness. Avocado oil or melted ghee work just as well.
Cajun Seasoning Blend
- Paprika: Adds a smoky flavor as well as color and depth. Smoked paprika also works.
- Garlic powder: Brings a savory flavor that makes everything taste better. Fresh minced garlic works, but watch for burning.
- Salt: Brings out all the flavors – adjust to taste!
- Black pepper: Adds warmth and just the right amount of bite – white pepper is a good swap if you want a milder heat.
- Onion powder: Gives that subtle, sweet onion flavor that rounds out the seasoning. Freshly grated onion can work in a pinch.
- Oregano: Brings a little herbaceous, earthy note that balances the spice. Italian seasoning or basil can stand in if needed.
- Cayenne pepper: Turns up the heat and gives this dish its signature Cajun kick. Dial it down for less spice or swap for red pepper flakes.
- Dried thyme: Adds a warm, slightly floral depth that makes Cajun flavors pop. Dried basil or marjoram can work if needed.
- Celery salt: Gives a subtle, savory boost with a hint of that classic Southern flavor. Regular salt with a dash of celery seed is a good alternative.
- Ground mustard: Brings a little tangy sharpness that ties everything together. Try a tiny bit of Dijon mustard if you’re out of the dry stuff.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make This Cajun Shrimp and Sausage Vegetable Skillet
Step 1: Preheat the Oven: Set the oven to 400°F.
Step 2: Make the Cajun Seasoning: In a small bowl, mix the ingredients for the seasoning.
Step 3: Prepare the Sheet Pan: On a medium-sized sheet pan, combine the shrimp, sausage, bell peppers, onions, and Brussels sprouts. Drizzle with olive oil and lemon juice, tossing to coat evenly.
Step 4: Season and Toss: Sprinkle the Cajun seasoning evenly over the mixture. Toss again to ensure everything is well coated. Spread the ingredients into an even layer on the sheet pan.
Step 5: Bake: Bake for 18-20 minutes, or until the shrimp cooks to a perfect pink and the vegetables are tender-crisp. Step 6: Serve: Serve hot over cauliflower rice, white rice, brown rice, or any of your favorite sides.
Step 6: Serve: Serve hot over cauliflower rice, white rice, brown rice, or any of your favorite sides.
Mac’s Pro Tip
Expert Tips
- For extra crispy Brussels sprouts, roast them separately for the first 10 minutes before adding the shrimp and sausage.
- This recipe works so well with meal prep! Make your sheet pan cajun sausage, shrimp, and veggies, then make the cauliflower rice and combine in meal prep containers, and store in the fridge. Follow the reheating instructions above. Lunch for the week! Woo hoo!
- Want it milder? Use less cayenne pepper. Need more heat? Add extra or throw in some red pepper flakes.
Serving Tips
While this low-carb Cajun meal pairs super well with cauliflower rice, roasted potatoes and asparagus, coleslaw, or a fresh tomato cucumber salad, here are some super popular Cajun sides that would go great with this cooked shrimp and sausage! FYI, not all are diet-friendly!
- Red beans and rice
- Cajun dirty rice
- Fried okra
- Cajun hush puppies
Mac’s Pro Tip
Storage Tips
IF you have leftovers, and I really mean if because your whole family is going to love this sheet pan recipe! Leftovers can be stored in an airtight container for up to 4 days in the refrigerator. I recommend storing the leftover cauliflower rice separately for reheating purposes.
To reheat, heat the andouille sausage, shrimp, and veggies in a large skillet over medium-high heat for 5-7 minutes or in the microwave for 2-3 minutes. Make a fresh batch of frozen cauliflower rice or heat it separately in the microwave for 1.5 minutes. Then combine and enjoy!
If you want to freeze your leftovers for future meals, store the andouille sausage, shrimp, and veggies in an airtight container for up to 3 months in the freezer.
Recipe FAQs
Andouille sausage is a Cajun sausage that has a distinct smoked sausage flavor and is found quite often in Cajun cuisine. It is typically made with pork, however, there are many brands that now use chicken sausage. It is popular in Cajun dishes such as Cajun Shrimp and Sausage Pasta, Jambalaya, Cajun Red Beans and Rice, Gumbo, and more!
If you’re in a pinch and you don’t have all the ingredients to make homemade Cajun seasoning, you can always buy Cajun seasoning from the grocery store. Brands like McCormick and many store-bought brands have Cajun seasoning blends that are easy to use!
If you can’t make it to the store and are just missing a few spices to make the complete Cajun spice recipe, you can omit many of them. Paprika and/or cayenne, garlic powder, oregano, salt, and pepper are the most important, and many of these are kitchen staples so you should be good to go!
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Sheet Pan Cajun Shrimp and Sausage Recipe
Ingredients
Sausage & Shrimp Sheet Pan
- 1.5 pounds large shrimp peeled and deveined
- 14 ounces andouille sausage sliced
- 1 large red bell pepper seeds and core removed, chopped into chunks*
- 1 large green bell pepper seeds and core removed, chopped into chunks*
- 1 large yellow bell pepper seeds and core removed, chopped into chunks*
- 1 large large white onion cut into big chunks
- 1 lemon juiced
- 2 cups brussell sprouts cut in half
- 2 tablespoons olive oil
Cajun Seasoning
- 1 1/2 tbsp paprika
- 1 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper for less spice, use 1/4 teaspoon
- 1 teaspoon dried thyme
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground mustard
Instructions
- Preheat the Oven: Set the oven to 400°F.
- Make the Cajun Seasoning: In a small bowl, mix the ingredients for the seasoning.
- Prepare the Sheet Pan: On a medium-sized sheet pan, combine the shrimp, sausage, bell peppers, onions, and Brussels sprouts. Drizzle with olive oil and lemon juice, tossing to coat evenly.
- Season and Toss: Sprinkle the Cajun seasoning evenly over the mixture. Toss again to ensure everything is well-coated. Spread the ingredients into an even layer on the sheet pan.
- Bake: Bake for 18-20 minutes, or until the shrimp are opaque and pink, and the vegetables are tender-crisp.
- Serve: Serve hot over cauliflower rice or your favorite side.
Notes
- This recipe works so well with meal prep! Make your sheet pan cajun sausage, shrimp, and veggies, then make the cauliflower rice and combine in meal prep containers, and store in the fridge. Follow the reheating instructions above. Lunch for the week! Woo hoo!
- Want it milder? Use less cayenne pepper. Need more heat? Add extra or throw in some red pepper flakes.
- For extra crispy Brussels sprouts, roast them separately for the first 10 minutes before adding the shrimp and sausage.
- IF you have leftovers, and I really mean if because your whole family is going to love this sheet pan recipe! Leftovers can be stored in an airtight container for up to 4 days in the refrigerator. I recommend storing the leftover cauliflower rice separately for reheating purposes.
- To reheat, heat the andouille sausage, shrimp, and veggies in a large skillet over medium-high heat for 5-7 minutes or in the microwave for 2-3 minutes. Make a fresh batch of frozen cauliflower rice or heat it separately in the microwave for 1.5 minutes. Then combine and enjoy!
- If you want to freeze your leftovers for future meals, store the andouille sausage, shrimp, and veggies in an airtight container for up to 3 months in the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a great and easy recipe that the whole family loves.
My new favorite recipe. Sure easy prep!
I cooked mine a bit longer (25min). It was perfect.
Thank you so much!
Very good and I loved the seasoning blend! I also love one pan; thank you for sharing!
Super easy and delicious! Just the right amount of spice. Family loved it and will be on our monthly rotation. Unfortunately, I forgot to take a picture before it was devoured. Thanks you for developing such delicious and healthy recipes. You really are a peach!
This is so great to hear. Thank you