I have never known a tired like back-to-school tired. The first couple weeks of school are a brutal adjustment back into reality and I always feel like I go from a deep REM sleep straight into an uphill sprint. No warm up, no stretching, just wake up and GO! During these couple weeks I tend to view cooking as a necessary evil instead of a joyful hobby. If food wasn’t a staple of life I’d probably just skip it for the back to school season. Since that’s not an option and we don’t want to eat out every night then we had to come up with quick and easy meals that require very little time in the upright and awake position.
This sheet pan meal is incredibly easy to pull together. Make sure you get the fully cooked sausages otherwise you’ll spend more time in the kitchen cooking those up. You can get Andouille or Spicy Italian sausages at any grocery store and the ones we get come in packs of 4 sausages. We buy 2 packs for this meal but if your preferred brand comes in packs of 5-6 then feel free to use that. There are also two ways to make the cajun sauce and both are listed in the recipe. Gabe and I have yet to find a store bough cajun seasoning that we love so we make our own for this recipe. However, if you’ve come across a good one then feel free to use that and then pass the name along to us.
Happy Cooking!
Cajun Sausage Sheet Pan
Ingredients
- 6-8 Chicken or pork fully cooked sausages, Andouille or Spicy Italian are our favorites for this meal
- 2 lbs white or russet potatoes, chopped into 1" pieces
- 3 small-medium zucchinis, cut into 1/2" quartered pieces
- 2 bell peppers, cut into 1" pieces
- 3 tbsp avocado or olive oil
- 1 tsp granulated garlic
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
Cajun Sauce
- 1 cup mayonnaise, greek yogurt, or sour cream
- 3 TBSP coconut milk
- 1 TBSP lemon juice, from roughly 1/2 a lemon
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp cayenne pepper
Alternative Cajun Sauce
- 1 cup Mayonnaise, greek yogurt, or sour cream
- 2-4 TBSP cajun seasoning
- 3 TBSP coconut milk
- 1 TBSP lemon juice, roughly 1/2 a lemon
Instructions
- Preheat oven to 425. Line 2 baking sheets with parchment paper or tin foil. Spray both with cooking oil spray or rub with coconut oil
- Chop your potatoes in 1"in pieces and toss in a bowl with 2 TBSP avocado or olive oil, garlic, paprika, salt, and pepper. Spread evenly on one of the baking sheets and place on a bottom rack in the oven. Set a 10 minute timer
- While the potatoes cook, cut your zucchinis into quartered pieces, roughly 1/2" thick. Chop your bell peppers into 1" pieces and add both to the same bowl you used for the potatoes. Add the sausage and remaining 1 TBSP of oil and toss to coat. The excess potato seasoning will lightly coat the vegetables. Spread evenly on the second baking sheet. Nestle the sausages in amongst the vegetables.
- Once the 10 minute potato timer goes off take the potatoes out of the oven and toss them. Spread back into an even layer and put back in the oven on the bottom rack. Put the veggie and sausage pan in the oven on a middle rack and set another 8-10 minute timer. Check your potatoes at 8-10 minutes. You want them to be fork tender but not overly soft.
- Meanwhile, when your sheet pans are in the oven you'll want to make your cajun sauce. Add all ingredients into a wide mouth mason jar and blend with an immersion blender. Alternatively, you can whisk all the ingredients together by hand or you can use a standard blender or food processor. If you are using a pre-made cajun seasoning mix then we suggest you add 2 TBSP to start and then go by taste from there since store bought seasonings are all different.
- Once the sheet pans are cooked you can plate and serve, drizzling the sauce over the sausage, veggies, and potatoes
