Cajun Shrimp and Sausage Sheet Pan Dinner

This recipe is from www.skinnytaste.com. My youngest son said this broccoli was the best he has ever had and that’s saying something. This comes together quickly and is an easy clean up with just one pan plus the pot for couscous or whatever you are serving it with. Lately, we prefer it with cous cous, but it works well with any of your favorite grain, especially these course ground corn cheese grits. It does taste best hot right out of the oven.

*This is DAIRY FREE and GLUTEN FREE depending on what you serve with it*

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 pound andouille sausage or favorite smoked sausage
• 2-3 heads of broccoli or 2 10 ounce bags of fresh pre-cut broccoli
• 2-3 tablespoons olive oil, divided
• 1 1/2 teaspoon favorite cajun or creole seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 lemon, for serving
• baked potatoes, baked sweet potatoes, quinoa, brown rice or cous cous for serving

Directions

Preheat oven to 400 degrees.

Thaw, peel and devein shrimp, then toss in 1 tablespoon oil and 1/2 teaspoon cajun seasoning. Set aside.

Cut the broccoli into bite-size florets.

Place broccoli and sausage on parchment lined cookie sheet.

Drizzle 1-2 tablespoons of oil and 1 teaspoon cajun seasoning, garlic powder and cayenne over the broccoli and sausage. Toss to coat. You may want to massage the oil and spices in with your hands. Spread out in even layer on cookie sheet.

Roast for 15-20 minutes or until broccoli is tender and browning a little.

Add the shrimp and roast for another 5-10 minutes or until shrimp is cooked through.

Squeeze the lemon juice over the sausage, shrimp and broccoli.

Serve with baked potato, baked sweet potato, brown rice, cous cous or quinoa. This tastes best right out of the oven.