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.
Shrimp and andouille sausage, along with the “trinity” (celery, bell pepper, and onion), are classic NOLA flavors. This Shrimp and Andouille Sheet Pan Roast is a way to channel those traditional, savory flavors but in a lighter dish. This healthy sheet pan recipe is a veggie-packed, one-pan dinner that’s not weighed down with lots of butter. For more Cajun-inspired recipes, try my Air Fryer Cajun Shrimp Dinner and Chicken and Andouille Sausage Stew.
Sheet pan dinners are the answer for busy weeknights when you don’t have the time or energy to cook. You can prep all your ingredients ahead of time, so when it’s dinner, you just season the veggies and pop them in the oven. The best part about this shrimp and sausage sheet pan recipe is that it’s a full meal that cooks on one dish. And if you line the baking sheet with foil, there’s no cleanup!
Andouille sausage, pronounced “ann-DOO-ee,” is a spicy, smoked pork sausage. They also sell a turkey variety which is what I used here, which has less fat. It’s popular in Cajun and Creole cuisines and is commonly found in gumbo and jambalaya.
This article originally appeared at skinnytaste.com