Cajun Shrimp “BROIL”

This is a take on the classis Cajun shrimp boil enjoyed throughout the southeast.  Traditionally this dish would be made in a rolling pot of seasoned liquid and served over a large paper covered picnic table.  We took this concept and shrunk in down and cleaned it up for an indoor application. Makes 4 generous servings.  Here’s what you’ll need.

Shopping List:

  • 14oz andouille sausage
  • 1lb Large (31-35) peeled and deveined shrimp
  • 2 med zucchini
  • 2 med squash
  • ½ Bunch asparagus spears (chopped into 1/3rd )
  • 2 Bell peppers (Red or orange) rough chopped
  • 2 TBS of Cajun seasoning (Weber Cajun was used)
  • 2 TBS Olive oil
  • S&P to taste


  1. Preheat the oven to 425f
  2. Chop and sliced all of your veg and meats as directed above
  3. Combine sausage, shrimp, vegetables, oil, and seasoning in your largest mixing bowl (2 if necessary)
  4. Stir to thoroughly coat all the ingredients
  5. Spread on to a baking sheet so that it’s in a single layer
  6. Bake 18-22 minutes (Stirring at about 10 mins) or until the shrimp are cooked through.
  7. Serve over rice or as a low carb stand alone meal.

Nutrition:  (approximates and without sides)

  • 440 Cal
  • 35g Fat
  • 15g Carbs
  • 20g Protein


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