Sheet Pan Dinner

Cajun Shrimp & Sausage Sheet Pan Dinner

Preheat oven to 425 degrees.

1-2 T avocado oil, olive oil or ghee

12-16 oz sausage, sliced (I like the Amylu Foods andouille sausage from Costco)

3 small bell peppers, sliced (I use the frozen sliced bell peppers from Trader Joes, or sub other seasonal or frozen veggies like green beans, zucchini, cauliflower, corn or mushrooms)

1/2 onion, sliced

1-2 lbs raw shrimp, peeled and deveined

Finish with juice of half a lemon (optional) and any chopped fresh herbs you have on hand.

Cajun spice blend (double or quadruple this spice blend and use 1 T per recipe)

1/2 t onion powder

1/2 t garlic powder

1/2 t paprika

1/2 t pink or sea salt

1/2 t oregano

1/2 t thyme

¼ t cayenne (go light or skip cayenne depending on how spicy your family likes it)

¼ t black pepper

Instructions

Combine spices in a small bowl. Spread meat and veggies onto 1 or 2 rimmed baking sheet. Drizzle with oil and stir or mix with hands to coat. Sprinkle with 1 T spice mixture and stir again.

Bake 15 minutes, or until the shrimp are pink and veggies tender. You may need to remove the shrimp earlier so they don't overcook and get rubbery. For a lighter dinner service over chopped romaine lettuce or cauliflower rice. For a heartier meal, serve over rice or steamed potatoes.

This recipe is totally flexible. You can substitute any protein or veggies that you want or that you need to use up from your fridge. Leftovers make an easy lunch the next day.

p.s. I know what I'm making for dinner tonight!