Cajun Shrimp Sheet Pan Dinner

This is not a recipe I invented, but we love love loved it so I'm adding it to my blog for easy access next time I'm forgetting what easy recipes we like. This Cajun Shrimp Sheet Pan Dinner from Fed + Fit was slightly more work than a normal sheet pan dinner, but infinitely worth it. We served it alongside corn on the cob because it's in season right now and everyone liked this dinner!

• 1 1/2 pounds red potatoes, skin-on, cut into 1-inch cubes
• 1/2 pound okra, sliced lengthwise (I just used a bag of frozen, pre-sliced organic okra)
• 1 red bell pepper, deseeded and sliced into 1-inch rings
• 1 green bell pepper, deseeded and sliced into 1-inch rings
• 1 tablespoon Cajun seasoning, such as this one
• 1 teaspoon sea salt (I've been using Jacobsen Salt Co. lately)
• 1/2 onion, cut into 1-inch pieces
• 1 tablespoon organic EVOO or avocado oil
• 12 ounces andouille sausage, cut into 1-inch slices
• 1 pound medium-large shrimp (I bought frozen, peeled, deveined, pre-cooked)
• Dried parsley, for garnish

FOR THE REMOULADE SAUCE:

• 1 cup mayonnaise
• 1/4 cup spicy brown mustard
• 2 tablespoons lemon juice
• 1 tablespoon capers, drained and chopped (optional)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 tablespoon hot pepper sauce (optional)
• 
  

INSTRUCTIONS:

1. Preheat oven to 375 F.
2. Spread the vegetables onto a large rimmed baking sheet in one layer (you may need two sheets for this), then season with the salt and Cajun seasoning. Toss with oil and bake for 35 minutes.
3. While the vegetables are baking, make the remoulade by whisking all of the ingredients together in a medium-sized bowl.
4. Add the shrimp to another medium-sized bowl and toss with half of the remoulade sauce.
5. Once the vegetables have finished baking, remove from the oven and toss, scraping up from the bottom of the pan. Place the shrimp and sausage on top of the vegetables.
6. Return the pan to the oven and bake for 15 minutes at 375.
7. Remove pan from the oven, let cook for 5 minutes, garnish with dried parsley, and save with additional remoulade sauce.