This Cajun sheet pan dinner turns a handful of everyday ingredients into a complete meal. Get the recipe and make this sheet pan dinner tonight!
What if I told you that you could throw a bunch of ingredients around on a sheet pan and call it dinner?
I know, it sounds too good to be true, right? I thought so, too, until I tried this sheet pan meal out for myself. It worked!!
This Cajun sheet pan dinner is quick and easy, with minimal cleanup. Cajun spiced shrimp, juicy andouille sausage, asparagus, potatoes, and corn roast together to make a flavorful meal in minutes.
David and I both say it’s even better than a low country boil because you don’t boil all the flavor out. Simply talking about it makes my mouth water.
Sheet pan dinners can turn an average sheet pan into a secret weapon in the kitchen. Let me show you how!
Ingredients You’ll Need To Make This Sheet Pan Meal
The recipe card at the end of this post provides a detailed list of ingredients.
- Meat: large shrimp peeled, deveined, and sliced andouille sausage (Cajun sausage).
Variation – Use andouille chicken sausage if you prefer chicken over pork. Or if you cannot find andouille sausage, you can substitute it with polish sausage, smoked sausage, or chorizo.
- Vegetables: baby potatoes, trimmed asparagus, mini corn on the cob, and minced garlic.
PotatoVariations – any variety of potatoes can be used, such as baby Dutch yellow potatoes, baby red potatoes, or fingerling potatoes. Just make sure the potatoes are all about the same size. If not, cut them down. Learn more about types of potatoes HERE.
Corn Variations – You can use fresh or frozen corn works. Defrost frozen before using, or the corn will not cook in time.
- Oil: as always, I use extra virgin olive oil. Use your favorite cooking oil.
- Butter: Use unsalted butter to control the amount of sodium in your dish.
- Lemon: brightens up the flavor. You’ll need the juice of half a lemon. Slice the other half for serving.
- Cajun Seasoning: I have used several different ones. I really don’t have a favorite, but definitely use yours.
- Seasoning: Kosher salt and freshly cracked black pepper round out the flavors of the Cajun seasoning veggies and meat.
- Parsley: garnish this dish with fresh parsley. It provides a pretty green color and adds a fresh pop to this savory meal.
How To Make This Cajun Sheet Pan Dinner
Make this dinner in three simple steps: prepare the Cajun seasoning mixture, toss and bake! Find detailed instructions in the recipe card at the end of this post.
- Prepare the Cajun Seasoning: the Cajun seasoning blooms and takes on a garlicky flavor when it’s sauteed in hot oil and butter. The heat is turned off, and lemon juice brightens the flavor. While the Cajun spice mixture is cooling, you can prep the shrimp, sausage, and vegetables.
- Toss: Place the vegetables, shrimp, and sausage on the prepared sheet pan and toss with the Cajun seasoning mixture. Make sure everything is coated well and in a single layer on the baking sheet.
- Bake: Place the sheet pan of Cajun goodness into the oven and bake for 30 to 40 minutes until the shrimp are opaque, and the potatoes and corn are tender.
Serving: Garnish with parsley and serve immediately with lemon wedges, if desired.
Do all the prep work in advance and have the dinner ready to throw on a sheet pan to pop in the oven when you are ready. Just store the ingredients in an airtight container in the fridge until needed.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat for 5-7 minutes or in the microwave for about 3 minutes.
Yes, these two terms refer to the same type of sausage. This sausage is a Fench sausage that made its way to Louisanna from French and German immigrants.
Yes. The key to making this a freezer-to-sheet pan meal is to prep all the ingredients before you put them into the freezer. Clean and chop the vegetables, slice the sausage, and season before freezing so it will be ready to go into the oven anytime.
Note: the cooking time will take longer from frozen.
Somewhat. If you are sensitive to spicy food, I recommend finding a recipe to make your own Cajun seasoning and adjusting it to suit your taste.
Not only is this Cajun sheet pan dinner an excellent weeknight meal during a busy week, but this Cajun dinner would be perfect for entertaining friends when you don’t want to spend a lot of time in the kitchen.
Cajun Sheet Pan Dinner
- 1 pound raw large shrimp peeled and deveined
- 1 ½ pounds andouille sausage sliced into 1-inch slices
- 1 pound Baby Dutch Yellow Potatoes
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 6 pieces frozen mini corn on the cob thawed, cut in half
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 3-4 cloves garlic minced
- 1 lemon ½ for juice + ½ sliced, for serving
- 1 tablespoon Cajun seasoning
- Kosher salt and freshly cracked black pepper to taste
- fresh parsley for garnish
- Preheat the oven to 400 degrees F and line a large sheet pan with aluminum foil.
- Heat the oil and melt the butter in a small sauté pan, over low heat. Saute the sauté, stirring constantly, until garlic foams 3 to 5 minutes.
- Turn off heat; add the Cajun seasoning and the juice of half the lemon. Stir well and allow to cool, while preparing shrimp, sausage, and vegetables.
- Place the prepared vegetables, shrimp and sausage on the prepared sheet pan. Toss with the cooled Cajun spice mixture gently to combine, ensuring everything is coated.
- Place into oven and bake for 30 to 40 minutes, or until the shrimp are opaque and potatoes and corn are tender.
- Garnish with parsley and serve immediately with lemon wedges, if desired.
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This recipe has been updated and was first published on June 9, 2017.