Sheet Pan Shrimp and Andouille Sausage

Ingredients

2 yellow squash, medium, sliced
1½ Cups green beans, fresh, sliced
1 red bell pepper, chopped into chunks
1 yellow onion, sliced
2 Tablespoons olive oil
2 Tablespoons Cajun seasoning
½ Teaspoon kosher salt
½ Teaspoon black pepper, freshly cracked
14 Ounces andouille sausage, sliced
1 Pound large shrimp, peeled and deveined
lemon juice, fresh, to serve
parsley, fresh chopped, for garnish

Directions

Preheat the oven to 425 degrees F.

In a large mixing bowl, combine yellow squash, green beans, bell pepper, onions, 1 Tablespoon olive oil, 1 Tablespoon Cajun seasoning, ¼ Teaspoon salt, and ¼ Teaspoon black pepper. Toss to coat evenly.

Evenly spread the vegetable mixture on an 18 x 13-inch sheet pan. Scatter the sausage slices among the vegetables. Roast in preheated oven for 15 minutes.

While the vegetables are roasting, toss shrimp with the remaining olive oil, Cajun seasoning, salt, and pepper.

Remove sheet pan from the oven and add the shrimp. Roast for another 5 to 10 minutes, or until the shrimp are pink and fully cooked.

Remove from the oven and squeeze lemon juice over the top. Garnish with fresh chopped parsley and enjoy immediately.