Easy Cajun Shrimp & Chicken Sheet Pan Dinner - low carb
This easy Cajun shrimp & chicken sheet pan dinner is packed with flavor and low carb too! It like jambalaya made into a sheet pan dinner with chicken, shrimp, sausage and vegetables dressed in Cajun spices!
Ingredients
- ½ cup onion, sliced
- ½ cup green pepper, diced
- 2 stalks celery, chopped
- ½ cup red or orange peppers, diced
- ½ cup mushrooms, sliced
- 8 oz chicken breast, chopped
- 12 oz raw shrimp, peeled
- 12 oz chicken sausage (I used Aldi Italian flavored)
- 1 cup grape tomatoes, halved
- 3 tablespoon olive oil
Cajun Spice Blend (use only half of blend in this recipe)
- 1 tablespoon salt
- 2 teaspoon paprika
- 2 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- ½ teaspoon thyme
- ½ teaspoon oregano
- ½ teaspoon black pepper
- ½ teaspoon onion powder
Instructions
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Preheat oven to 375 degrees F.
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In a small bowl, mix the spices. We are only using half of this blend so store the rest in a jar or container for another time. Note you can use it as rub for burgers, chicken, pork etc.
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Chop the vegetables and chicken and place in a large mixing bowl. Then toss with the olive oil and the spices. Try to keep the shrimp separate because you want to put them in later as they don't need much time to cook. Use your hands to make sure the oil and spices cover all the items.
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Set the shrimp in a small bowl and set aside. Pour the rest of the mixture onto a large cooking sheet and spread out. Lay the sausages out among the rest.
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Bake for 30-40 minutes. Add the shrimp 5-10 minutes before it's done. They just need to turn pink and they are done.