Cajun Sausage and Peppers (Sheet Pan)
Prep
5 min
Cook
25 min
Total
30 min
Serves
4
Cajun sausage and peppers is the one-pan dinner that does it all — smoky sausage, sweet peppers, and onions roasted together with bold Cajun spice. Pile it over rice, stuff it in a hoagie, or eat it straight off the pan. Minimal effort, maximum flavor, thanks to one Cajun seasoning.
This uses Dirty South Crack, our Cajun blend (paprika, cayenne, gumbo filé, garlic, white pepper).
Why it's a weeknight win
- One sheet pan, 30 minutes. Toss and roast.
- One seasoning = full Cajun flavor. No measuring.
- Flexible — over rice, in a roll, or with potatoes.
Crack Spice Recipe
Cajun Sausage and Peppers
Ingredients
Method
- Toss. On a sheet pan, combine sausage, peppers, onion (and potatoes if using) with olive oil and Dirty South Crack.
- Spread. Single layer so everything roasts instead of steams.
- Roast. 425°F for 25–30 minutes, tossing once, until the edges caramelize and the sausage browns.
- Serve. Over rice, in a hoagie, or as-is.
Total time: 30 minutes (mostly hands-off). Serves 4.
Pro tips
- Single layer is the key to browning, not steaming.
- Add potatoes to make it a complete one-pan meal (give them a 10-min head start).
- Andouille brings the most authentic Cajun flavor, but any smoked sausage works.
Ways to serve
- Over rice or dirty rice.
- Cajun sausage hoagie — pile into a toasted roll.
- With grits or mashed potatoes.
FAQ
How spicy? Medium — andouille plus the blend. Use mild sausage to tone it down.
Make it ahead? Reheats great for meal prep.
Other veggies? Zucchini, mushrooms, or cherry tomatoes all work.
Dump-and-roast dinner: Dirty South Crack is the only seasoning this sheet pan needs. Done in 30 minutes.