Cajun Shrimp and Sausage Sheet Pan Dinner

We have this place called the Crab Pot in Seattle that we absolutely adore where they cook all the seafood you order, along with potatoes, corn, andouille sausage, and seasoning. Then they dump it all on the table for a giant messy seafood feast! It's super fun!

Cajun Shrimp and Sausage Sheet Pan Dinner is my rendition of that classic Crab Bake, like they serve at the Crab Pot minus the crab on this occasion, since I didn't have them on hand. 

Whether you just need a quick dinner for a busy weeknight, or having company, Cajun Shrimp and Sausage Sheet Pan dinner is always a favorite, quick, and easy dinner.

Cook 1 1/2 pounds Baby Potatoes until tender when pierced, about 15-20 minutes. Drain, and set aside.

To make Cajun Butter mix together:

• 1/2 cup Melted Butter
• 4 cloves Minced Garlic
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Cayenne Pepper
• 1/2 teaspoon Thyme
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 teaspoon Granulated Garlic

Until well combined.

Line a rimmed baking sheet with parchment for easy clean up. 

Cut 4 ears corn into 3 pieces.

Place cooked potatoes, corn, 1 pound Sliced Smoked Andouille Sausage, and 1 1/2 pound Large Shrimp, on lined baking sheet.

Brush everything generously with Cajun Butter, until all is used.

Bake in a 425 degree oven for 20 minutes until lightly brown.

Brush with a little additional melted butter, if desired. Garnish with chopped parsley, lemon slices.

Serve with hot sauce, for those that like it extra hot.

You might also love these other easy dinner recipes:

• One Skillet Cajun Chicken Pasta
• Cajun Shrimp Sausage Pasta Skillet
• Cajun Meatloaf

Chow down!

Cajun Shrimp Sausage Sheet Pan Dinner, Easy Dinner, Cajun, Shrimp, Sausage, Sheet Pan Dinner, Recipe

Cajun, Sheet Pan Dinner, Recipe, Dinner, Shrimp, Sausage

Cajun

Yield: 6

Author: Serena

Cajun Shrimp and Sausage Sheet Pan Dinner

Cajun Shrimp and Sausage Sheet Pan Dinner is a favorite for a quick weeknight meal or for company from Serena Bakes Simply From Scratch.

5 out of 5 based on 5 user ratings

prep time: 15 Mcook time: 40 Mtotal time: 55 M

ingredients:

• 1 1/2 pounds Baby Potatoes, Cleaned Well
• 4 ears Corn
• 1 pound Smoked Andouille Sausage, Sliced 1/4 Thick
• 1 1/2 pounds Large Shrimp, Peeled If Desired For Easy Clean Up

Cajun Butter

• 1/2 cup Butter, Melted
• 4 cloves Garlic, Minced
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Cayenne Pepper
• 1/2 teaspoon Thyme
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 1/2 teaspoon Granulated Garlic

For Serving

• 1/2 cup Melted Butter
• 1/4 cup Chopped Parsley
• 2 whole Lemons, Sliced
• Hot Sauce, if desired

instructions:

1. Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
2. Cook Potatoes for 15-20 minutes until tender when pierced. Drain potatoes, and set aside.
3. Slice each ear of corn into 3 equal pieces.
4. Place cooked potatoes, corn, andouille sausage, and shrimp, on sheet pan.

Cajun Butter

1. Mix all ingredients together for Cajun Butter.
2. Brush all of the Cajun Butter evenly over the top of everything.
3. Bake for 20 minutes until lightly brown.

Calories
1363.79

Fat (grams)
116.66

Sat. Fat (grams)
66.13

Carbs (grams)
43.44

Fiber (grams)
4.89

Net carbs
38.56

Sugar (grams)
5.69

Protein (grams)
41.48

Sodium (milligrams)
2813.26

Cholesterol (grams)
529.41

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©2017 Serena Bakes Simply From Scratch

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