This recipe from Canadian Living is another great sheet pan dinner. Cook the seasoned vegetables for 15 minutes or so and then add the seasoned shrimp and sausage and cook another 8 minutes or so. Cook’s note: I used hot Italian sausage, which I microwaved for a few minutes to ensure it would be done at the same time as the shrimp. I covered the sheet pan with parchment paper so the food wouldn’t stick (and it makes it easier to clean the pan).

Avoiding Additives and Preservatives

Make sure the Cajun seasoning (or the spices you are using to make your own) doesn’t contain colour or anti-caking agents. I used Free From hot Italian sausages and frozen organic shrimp with only salt added as a preservative.

Roast vegetables for about 15 minutes

Add shrimp and sausage and cook until done

Cajun shrimp and sausage sheet pan dinner


1 lb (450 g) mini potatoes, halved

1 sweet red pepper, cut in large chunks

1 sweet green pepper, cut in large chunks

¼ cup (60 ml) olive oil , divided

4 teaspoons (20 ml) Cajun seasoning (see recipe below)

¾ teaspoons (3.75 ml) smoked paprika

¼ teaspoon (1.25 ml) salt and pepper

1 lb (450 g) shrimp (31 to 40 count), peeled and deveined

2 links smoked farmer’s sausages (about 5 oz/150 g), cut in chunks

1 lemon, cut in wedges


Cajun seasoning

Combine 1 tsp (5 ml) each dried thyme, paprika and packed brown sugar, ½ tsp (2.5 ml) each ground cumin, dry mustard and hot pepper flakes, and a pinch of salt.

Sheet pan dinner

Preheat oven to 425°F (218°C). Line baking sheet with parchment paper.

On prepared pan, toss together potatoes, red pepper, green pepper, 3 tbsp (45 ml) of the oil, Cajun seasoning, paprika, salt and pepper. Bake until potatoes are almost tender, 15 to 18 minutes.

Meanwhile, pat shrimp dry; place in large bowl. Add sausage and remaining oil, tossing to coat.

Remove pan from oven; push vegetables to edges of pan. Arrange shrimp mixture in single layer in centre. Return to oven; bake until vegetables are tender and shrimp are pink and opaque, about 8 minutes. Serves 4.

From Canadian Living