Easy Cajun sheet pan meal – succulent shrimp, andouille chicken sausage, and baby red potatoes with a delicious comeback sauce!
I love some spicy Cajun food! Probably why I loved visiting New Orleans so much. Also, can’t wait to eventually go back. Here in Austin we have a spot that has some Cajun inspired dishes. It’s called TLC. Robbie and I always share a “boil” which is a huge tray of shrimp, sausage, potatoes, and corn. You can get different types of protein. However, we stick to the classic shrimp and sausage. We pick our seasoning and dipping sauce. It’s so delicious and fun!
Obviously, we can’t dine out at restaurants right now. Which is why I decided to make my own easy sheet-pan version of this Cajun shrimp and sausage meal. It definitely hit the spot. I got my chicken andouille sausage from Trader Joe’s. It’s super affordable and tastes great! For the shrimp I used Trader Joe’s red Argentine shrimp. You can use whatever kind you’d like. Shrimp with the tail on would also be good for this recipe!
I decided to serve this easy Cajun sheet pan meal with comeback sauce. My comeback sauce recipe is linked here in my dipping sauce blog post. The flavors go so well with spicy shrimp and sausage.
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If you decide to make this recipe, I hope you love it as much as I do! This will definitely be added to our week-night dinner rotation. It’s easy and bursting with flavor. Also, perfect for the warmer months we have ahead of us! Feel free to rate and comment with feedback if you try any Dash Of Mandi recipes 🙂Print
Sheet Pan Meal
1 lb. red Argentine shrimp, or shrimp of choice, de-frosted if using frozen
4 links of chicken andouille sausage, sliced into rounds
1 lb. baby red potatoes, quartered
3 tbsp melted butter, olive oil will also work but I prefer the butter
2 tsp creole seasoning, or to taste
1/2 tsp paprika
2 tsp dried parsley
pinch of onion powder and garlic powder
salt and pepper to taste
3/4 cup mayo
1 tsp lemon juice
2 tbsp ketchup
2 tsp worcestershire sauce
2–3 tsp hot sauce, I use red hot
1/2 tsp dried mustard
1/4 tsp garlic powder
pinch of onion powder
pinch of paprika
salt to taste
Preheat the oven to 400 degrees F. Spray a large baking sheet with non-stick spray (you can also line with foil and spray for easier clean up)
Make the comeback sauce by combining all of the ingredients, cover and let refrigerate until ready to use.
Mix melted butter with creole seasoning, paprika, dried parsley, garlic powder, onion powder, salt (only if butter is unsalted), and pepper.
Toss potatoes with half of the butter/seasoning mixture. Reserve the rest of it for the shrimp.
Add potatoes to the sheet pan and bake for 10 minutes.
Push the potatoes to one side of the pan and add the sausage rounds in a single layer.
Bake for 12 more minutes.
Toss shrimp with the rest of the butter mixture and add to the sheet pan in a single layer.
Bake for about 10 minutes or until the shrimp are cooked through.
Serve immediately with the comeback sauce and enjoy!