Shrimp & Andouille Sheet Pan Roast

• servings: 4 servings
• total time: 40 minutes

Ingredients

¾ pound large shrimp (peeled)

2 Tbsp olive oil (divided)

1 ½ tsp Creole seasoning (divided)

1 small head broccoli

5 oz Baby Bella mushrooms

2 to 3 stalks celery

1 red bell pepper (sliced)

½ large red onion (sliced)

¾ pound smoked sausage (preferably andouille, sliced)

½ tsp garlic powder

¼ tsp cayenne pepper

1 lemon (for serving)

Steamed rice (optional for serving)

Directions

Preheat the oven to 400F.

If you’re using frozen shrimp, thaw it completely and drain as much water as possible, using a paper towel to pat it dry.

Toss to coat with 1 Tbsp olive oil and ½ tsp Creole seasoning; set aside.

Cut the broccoli into florets, halve the mushroom caps (quarter the larger ones), and cut the celery into approximately 2-inch pieces.

Add them to a large rimmed baking sheet with the sliced bell pepper, onion, and smoked sausage.

Drizzle 1 Tbsp olive oil over the sheet pan and season with 1 tsp Creole seasoning, the garlic powder, and the cayenne. Toss to coat, then spread in an even layer.

Roast for 15 to 20 minutes, or until the vegetables are tender and the onions are just starting to brown around the edges.

Add the shrimp and roast for another 5 to 10 minutes, or until it’s firm, opaque, and cooked through.

To serve, zest the lemon and squeeze its juice over the roast.

Serve with steamed rice if you’d like.

Nutrition

• Serving Size: 1 /4 of recipe
• Calories: 374 kcal
• Total Fat: 18 g
• Saturated Fat: 3.5 g
• Cholesterol: 189 mg
• Sodium: 1050.5 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 6.5 g
• Total Sugars: 6.5 g
• Protein: 38 g