Sheet Pan Cajun Shrimp + Potatoes
This meal is something between a shrimp boil and jambalaya, all roasted on one sheet pan. It's super easy and so fresh- great for summer BBQ's + entertaining!
Equipment
- extra large baking tray linked above
Ingredients
- 1 1/2 lbs baby yukon gold potatoes sliced in half
- 1 lb shrimp peeled + deveined
- 12 oz chicken sausage fully cooked jalapeno, cajun, something with a kick
- 2 green bell peppers diced into 1 inch chunks
- 1 cup white onion diced into 1 inch chunks
- 14.5 oz mexican stewed tomatoes drained
- 3 tbsp olive oil
- 3 tbsp butter
- 2-3 tbsp cajun seasoning
- fresh parsley chopped
- lemon juice +chipotle tabasco sauce for topping
Let's Make It
- Preheat your oven to 425℉
- Wash and dry your potatoes and then slice them in half, longways.
- Add the potatoes to an extra large baking tray, drizzle on 1 tbsp of olive oil and 1 tbsp of cajun seasoning. Give the potatoes a good toss in the olive oil + seasoning before flipping them all face side down on the baking tray.
- Pop the potatoes into the oven and set the timer for 12 minutes!
- In the meantime, slice the chicken sausage and chop the bell peppers + onions.
- After 12 minutes, take the potatoes out of the oven and add the bell peppers, onions, shrimp, sausage + mexican stewed tomatoes to the pan, toss it all around to spread it out all over the pan. Season everything with more cajun seasoning, about another 1-2 tbsp depending on the spice level.
- Place the pan back into the oven for another 12 minutes or until the shrimp is cooked and the potatoes are tender.
- Top this meal off with fresh parsley, lemon juice and I love to add a little but of chipotle tabasco sauce to the top!