Cajun Shrimp and Sausage Sheet Pan Dinner

Wednesday, March 15, 2017
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.

Cajun-Shrimp-Sausage-Sheet-Pan-Dinner-Baby Potatoes.jpg
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, and 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.
Cajun Shrimp and Sausage Sheet Pan Dinner
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.

Chow down!
yield: 6
Nutrition facts: 681 calories, 42 grams fat
print recipe

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 4 user ratings
prep time: 15 MINScook time: 20 MINStotal time: 35 mins


  • 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
  • Additional Melted Butter
  • Chopped Parsley
  • 1-2 whole Lemons, Sliced
  • Hot Sauce, if desired


  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.
Created using The Recipes Generator
Cajun Shrimp and Sausage Sheet Pan Dinner from Serena Bakes Simply From Scratch.


  1. i've gone to boiling crab (which i'm betting is very similar to crab pot), and it was so tasty! just super painful; i realized i had a cut on my thumb, which didn't translate well with the spicy sauce. ack.

    1. Ouch! Spice and cuts never mix well! I bet the boiling crab is like the crab pot, the shells on crab are so sharp!

  2. if using sweet/spicy Italian sausage instead, should I precook them?

    1. I would so it's easy to slice, also they might need longer then the shrimp.

  3. would scallops instead of shrimp change cooking time at all?

    1. It will depend on the size of scallops. You'll probably just need to keep an eye on it. Thanks, Serena


Serena Bakes Simply From Scratch Copyright © 2011-2018 All Rights Reserved. Powered by Blogger.