Shrimp and Andouille Sheet Pan Dinner with broccoli, mushrooms, bell pepper, onion, and celery seasoned with Cajun spices for a light and easy sheet pan meal.
Ingredients
- ¾ pound large shrimp, peeled
- 2 Tbsp olive oil, divided
- 1 ½ tsp Creole seasoning, divided
- 1 small head broccoli
- 5 oz Baby Bella mushrooms
- 2 to 3 stalks celery
- 1 red bell pepper, sliced
- ½ large red onion, sliced
- ¾ pound smoked sausage, preferably andouille, sliced
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 1 lemon , for serving
- Steamed rice, optional for serving
Directions
- Preheat the oven to 400F.
- If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.
- Toss to coat with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.
- Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into approximately 2-inch pieces.
- Add them to a large rimmed baking sheet with the sliced bell pepper, onion, and smoked sausage.
- Drizzle 1 Tbsp olive oil over the sheet pan and season with 1 tsp Creole seasoning, the garlic powder, and the cayenne. Toss to coat, then spread in an even layer.
- Roast for 15 to 20 minutes, or until the vegetables are tender and the onions are just starting to brown around the edges.
- Add the shrimp and roast for another 5 to 10 minutes, or until it’s firm, opaque, and cooked through.
- To serve, zest the lemon and squeeze its juice over the roast.
- Serve with steamed rice if you’d like.
