Shrimp & Andouille Sheet Pan Roast
Delight in a Shrimp & Andouille Sheet Pan Roast that brings together succulent shrimp and zesty Andouille sausage, accompanied by vibrant broccoli, earthy mushrooms, crunchy bell pepper, sweet onion, and crisp celery. This dish is infused with a medley of Cajun spices, creating a flavorful and effortless meal that’s perfect for any night of the week.
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Ingredients
- ¾ pound large shrimp
- 2 Tbsp olive oil
- 2 to 3 stalks celery
- 1 red bell pepper
- ½ large red onion
- ¾ pound smoked sausage
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 1 lemon
- Steamed rice
- 1 ½ tsp Creole seasoning
- 1 small head broccoli
- 5 oz Baby Bella mushrooms
Instructions
- 1
Begin by preheating your oven to 400°F.
- 2
If you have frozen shrimp, ensure it is fully thawed and eliminate excess moisture by patting it dry with a paper towel.
- 3
In a mixing bowl, combine the shrimp with 1 tablespoon of olive oil and ½ teaspoon of Creole seasoning; mix well and set aside.
- 4
Chop the broccoli into bite-sized florets, slice the mushroom caps in half (or quarter the larger ones), and cut the celery into roughly 2-inch segments.
- 5
Place these prepared vegetables onto a large rimmed baking sheet along with the sliced bell pepper, onion, and andouille sausage.
- 6
Drizzle 1 tablespoon of olive oil over the mixture on the baking sheet, then sprinkle with 1 teaspoon of Creole seasoning, garlic powder, and cayenne pepper. Toss everything together to ensure even coating, then arrange in a single layer.
- 7
Roast in the oven for 15 to 20 minutes, or until the vegetables are tender and the onions begin to caramelize at the edges.
- 8
Incorporate the shrimp into the pan and continue roasting for an additional 5 to 10 minutes, or until the shrimp turns firm, opaque, and fully cooked.
- 9
For serving, grate the zest from the lemon and squeeze its juice over the roasted mixture.
- 10
If desired, accompany the dish with steamed rice.