One-Pan Andouille Sausage Feast

Published :

January 30, 2026

|

Modified :

January 30, 2026

|

Posted By :

by:

LyndaKitchen

This post may contain affiliate links

|

No comments

One-Pan Andouille Sausage Feast

When Cajun Meets Convenience

Hey friends! Let’s talk about those nights when you want bold flavors but zero fuss. This One-Pan Andouille Sausage Feast is my answer to the weeknight dinner slump. It’s smoky, spicy, and loaded with caramelized veggies, all roasted together on a single sheet pan. While I love the bright, fresh vibe of my grilled lemon herb chicken with quinoa, sometimes you just crave something hearty and unapologetically savory.

One-Pan Andouille Sausage Feast

This recipe is inspired by classic Louisiana recipes but simplified for busy cooks like us. The andouille sausage does all the heavy lifting with its deep, smoky flavor, and the high heat in the oven caramelizes everything into golden perfection. It’s comfort food without the guilt trip.

Why You Will Love This Dish

This is one of those simple dinner ideas that looks impressive but requires almost zero skill. The andouille sausage releases its flavorful oils as it cooks, basting the potatoes and veggies in all that smoky goodness. Add a sprinkle of Cajun seasoning, and suddenly you have a meal that tastes like it came from a New Orleans kitchen.

It’s also incredibly flexible. If you prefer chicken sausage recipes healthy, you can swap in chicken andouille or even apple chicken sausage for a sweeter twist. The method stays the same, making this one of the most versatile sausage recipes in my rotation.

What You Need for the Feast

  • Andouille Sausage: The star! Look for the real deal in the meat section. If you can find Conecuh brand, grab it (it’s incredible for conecuh sausage recipes).
  • Baby Potatoes: Red or gold, cut into halves or quarters. They get crispy on the outside and tender inside.
  • Bell Peppers: I use a mix of red, yellow, and green for color. They char beautifully.
  • Red Onion: Adds sweetness as it caramelizes.
  • Broccoli or Green Beans: Your choice! Both hold up well under high heat.
  • Cajun Seasoning: Store-bought or homemade this is what brings the Louisiana heat.
  • Olive Oil & Garlic: For coating everything evenly.
One-Pan Andouille Sausage Feast
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
One-Pan Andouille Sausage Feast

One-Pan Andouille Sausage Feast


  • Author: LyndaKitchen
  • Total Time: 55
  • Yield: 4 1x

Description

This One-Pan Andouille Sausage Feast is a smoky, spicy sheet pan dinner loaded with crispy potatoes, caramelized peppers, and bold Cajun flavors. It’s an easy, hands-off meal perfect for busy weeknights.


Ingredients

Scale

12 oz andouille sausage, sliced into coins

1.5 lbs baby potatoes (red or gold), halved

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 medium red onion, cut into wedges

2 cups broccoli florets (or green beans, trimmed)

3 tablespoons olive oil

3 cloves garlic, minced

1.5 tablespoons Cajun seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh parsley or green onions, for garnish

Lemon wedges and hot sauce, for serving


Instructions

1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper if desired.

2. Place halved baby potatoes on the sheet pan. Drizzle with 1 tablespoon olive oil, minced garlic, 1 teaspoon Cajun seasoning, salt, and pepper. Toss to coat and spread in a single layer.

3. Roast the potatoes for 15 minutes.

4. While potatoes roast, slice the andouille sausage into thick coins and chop the peppers, onion, and broccoli.

5. Remove the pan from the oven. Add the sausage, bell peppers, red onion, and broccoli to the pan. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with the remaining Cajun seasoning. Toss everything together on the pan.

6. Return to the oven and roast for 20-25 minutes, stirring halfway through, until the sausage is browned and the vegetables are tender with charred edges.

7. Garnish with fresh parsley or green onions. Serve with lemon wedges and hot sauce on the side.

Notes

Give the potatoes a head start so everything finishes cooking at the same time.

Use real andouille sausage for authentic flavor, but chicken andouille or smoked sausage works too.

For extra heat, add sliced jalapeños or increase the Cajun seasoning.

Leftovers are great stuffed into tortillas or served over rice.

  • Prep Time: 15
  • Cook Time: 40
  • Category: Dinner
  • Method: Sheet Pan
  • Cuisine: Cajun

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 6g
  • Sodium: 1120mg
  • Fat: 28g
  • Saturated Fat: 8g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 18g
  • Cholesterol: 65mg

Roast It to Perfection

Step 1: Preheat your oven to 425°F (220°C). High heat is essential for getting those crispy edges!

Step 2: On a large rimmed sheet pan, toss your baby potatoes with olive oil, minced garlic, Cajun seasoning, salt, and pepper. Spread them out in a single layer.

Step 3: Roast the potatoes for 15 minutes. They need a head start because they take longer to cook than the other ingredients.

Step 4: While the potatoes roast, slice your andouille sausage into thick coins and chop your veggies.

Step 5: Pull the pan out of the oven. Add the sausage, bell peppers, onion, and broccoli (or green beans). Toss everything together right on the pan so it all gets coated in those delicious potato drippings.

Step 6: Return to the oven and roast for another 20 to 25 minutes, stirring halfway through, until the sausage is browned, the veggies are tender, and everything has those irresistible charred edges.

Step 7: Serve hot with a squeeze of fresh lemon or a drizzle of hot sauce.

One-Pan Andouille Sausage Feast

Make It Your Own

  • Add Pasta: Toss the roasted sausage and veggies with cooked penne for a smoked sausage pasta dinner that feeds a crowd.
  • Spice Swap: If you are making this for kids or spice-sensitive folks, use mild Italian sausage instead and skip the Cajun seasoning.
  • Side Vibes: Pair it with rice or crusty bread to soak up the juices, or keep it light with a fresh salad. The crisp veggies from my baked feta cod would actually pair beautifully if you want a double-veggie night.
  • Global Fusion: For a fun twist, use the spiced sausage technique but swap the Cajun for cumin and paprika, channeling the bold spices from my Turkish meatballs.
  • Wrap It Up: Leftovers? Stuff them into warm tortillas with a drizzle of sour cream, just like the handheld ease of my Mediterranean hummus wraps.

Your New Go-To Lazy Dinner

This One-Pan Andouille Sausage Feast is everything I want in a weeknight meal: bold, easy, and cleanup-friendly. It’s proof that lazy dinners can still be packed with flavor and nutrition. Give it a try this week!