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- 1 pound large shrimp, peeled and deveined - 1 pound smoked sausage, sliced - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 1 yellow onion, sliced - 2 cups cherry tomatoes, halved For this sheet-pan meal, I love using large shrimp. They cook fast and soak up the flavor well. Smoked sausage adds a nice, rich taste. You can pick chicken or turkey sausage for a lighter meal. Bell peppers bring color and crunch. I use red, green, and yellow to keep it vibrant. Cherry tomatoes burst with juice and sweetness when baked. - 3 tablespoons olive oil - 2 tablespoons Cajun seasoning - 1 teaspoon paprika - ½ teaspoon cayenne pepper Olive oil helps the shrimp and sausage brown nicely. Cajun seasoning gives this dish its bold flavor. I often add paprika for depth. If you enjoy spice, cayenne pepper adds a kick. You can adjust this to meet your taste. - Fresh parsley, chopped Fresh parsley adds a pop of color and freshness. It makes the dish look appealing and bright. A sprinkle right before serving brings it all together. - First, preheat your oven to 400°F (200°C). This makes sure your meal cooks evenly. - Next, line a large baking sheet with parchment paper. This helps with easy cleanup later. - In a big bowl, combine 1 pound of shrimp and 1 pound of sliced sausage. I like using chicken or turkey sausage for a healthier choice. - Now, add chopped red and green bell peppers, sliced onion, halved cherry tomatoes, and minced garlic to the bowl. These veggies add color and flavor. - Drizzle 3 tablespoons of olive oil over everything. Then, sprinkle 2 tablespoons of Cajun seasoning, 1 teaspoon of paprika, and ½ teaspoon of cayenne pepper. Adjust the cayenne for your spice level. Add salt and pepper to taste. Toss everything until well coated. - Spread the shrimp and sausage mixture evenly on the lined baking sheet in a single layer. This ensures even cooking. - Bake in the preheated oven for 15 to 20 minutes. Keep an eye on it. The shrimp should turn pink and opaque, and the sausage should be heated through. Stir the mixture halfway through cooking for the best results. To get the best flavor, adjust the spice levels. If you like it hot, add more cayenne pepper. If you prefer it mild, skip the cayenne. Use about 2 tablespoons of Cajun seasoning for a good kick. I often add extra garlic for a rich taste. For the best seasoning blend, mix your spices well. Ensure each piece of shrimp and sausage is coated. This ensures every bite is full of flavor. Remember, fresh spices work best. Check the expiration date for your spices before cooking. To know if your shrimp are done, look for a pink color. They should also curl slightly. If they turn gray or feel rubbery, they are overcooked. Aim for 15-20 minutes of baking time. Stir halfway for even cooking. Common cooking mistakes to avoid include cooking shrimp at too high a temperature. This can make them tough. Never overcrowd the baking sheet. This can lead to steaming instead of roasting. For easy cleanup, line your baking sheet with parchment paper. It helps with sticking and makes washing easier. After cooking, let the pan soak in warm water for a few minutes. This will loosen any stuck bits. You can prepare some ingredients in advance. Chop the veggies and sausage a day before. Store them in the fridge. This saves time when you're ready to cook. {{image_2}} For a twist, you can swap shrimp for chicken. Use boneless, skinless chicken thighs for juiciness. Cut them into bite-sized pieces before adding them to the pan. Turkey sausage is also a great choice. It brings the same smoky flavor but with less fat. If you want a meat-free option, consider using tofu or tempeh. Both absorb flavors well and add protein. Just marinate them in the Cajun seasoning for extra zest. Get creative with your veggie choices! Seasonal vegetables work well here. Think zucchini, squash, or asparagus. They add nice colors and flavors. You can also add corn for sweetness and crunch. It pairs nicely with the Cajun spices. For a fun twist, try adding pineapple chunks. They will bring a sweet contrast to the dish. If you want to make your own Cajun seasoning, it’s easy! Combine paprika, garlic powder, onion powder, and dried oregano. Add cayenne pepper for heat. Adjust the spices to fit your taste. For store-bought options, look for brands that are low in sodium. Many grocery stores carry Cajun blends. Just check the label for quality ingredients. This way, you can enjoy great flavor without any hassle. Store leftovers in an airtight container. This keeps the dish fresh. Ensure it cools to room temperature first. Use within three days for best taste. If you want to keep it longer, consider freezing it. To freeze properly, place the dish in a freezer-safe container. Make sure to leave some space for expansion. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat in the oven at 350°F (175°C) until warm. In the fridge, the dish lasts about three days. Look for signs of spoilage: off smells, discoloration, or slimy texture. If you notice any of these, it’s best to throw it away. Enjoy your Cajun shrimp and sausage bake while it’s fresh! Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. This method works well and keeps the shrimp fresh. You can also thaw shrimp overnight in the fridge. Avoid using hot water as it can cook the shrimp. Once thawed, pat them dry before adding them to your dish. This helps them stay juicy during cooking. The recipe has some spice, but you can adjust it. Cajun seasoning adds flavor, while cayenne pepper brings heat. If you prefer a milder dish, start with less cayenne. You can add more later if you want more heat. Always taste your dish as you cook. This way, you can get the spice just right for your taste buds. For a milder option, consider using smoked sausage with less spice. This dish pairs nicely with many sides. Here are some great ideas: - Rice: White or brown rice soaks up the flavors. - Salad: A fresh green salad adds crunch. - Cornbread: Sweet cornbread complements the spices well. - Vegetables: Steamed or roasted veggies brighten the plate. Feel free to mix and match! Enjoy your meal with a side that makes you smile. This blog post covers a flavorful dish with shrimp and sausage. We explored the key ingredients, including shrimp, sausage, peppers, and spices. I shared step-by-step instructions for preparation and baking, plus handy tips for perfect flavor and cooking. You learned about variations, from protein choices to vegetable options. Lastly, we discussed storage tips to keep your dish fresh. Try these strategies for a tasty meal and enjoy cooking!

Sheet-Pan Cajun Shrimp and Sausage Bake

Savor the flavors of the South with this easy Cajun Shrimp & Sausage Sheet-Pan Delight! This one-pan meal combines juicy shrimp and smoky sausage with vibrant bell peppers and cherry tomatoes, all seasoned to perfection. Perfect for a quick weeknight dinner, it's ready in just 30 minutes! Click through to discover the full recipe and bring a taste of New Orleans to your table tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 pound smoked sausage, sliced (chicken or turkey sausage recommended for a healthier option)

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow onion, sliced

2 cups cherry tomatoes, halved

4 cloves garlic, minced

3 tablespoons olive oil

2 tablespoons Cajun seasoning

1 teaspoon paprika

½ teaspoon cayenne pepper (adjust for your spice preference)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a large bowl, combine the shrimp, sliced sausage, bell peppers, onion, cherry tomatoes, and minced garlic.

      Drizzle olive oil over the mixture, followed by the Cajun seasoning, paprika, cayenne pepper, salt, and pepper. Toss everything together until well coated.

        Spread the mixture evenly on the prepared baking sheet in a single layer.

          Bake in the preheated oven for 15-20 minutes, or until the shrimp are pink and opaque, and the sausage is heated through. Stir halfway through to ensure even cooking.

            Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

              Prep Time: 10 min | Total Time: 30 min | Servings: 4