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An easy dump-and-bake andouille sausage recipe that cooks entirely on one sheet pan! The flavorful dinner includes the smoky, zesty sausage along with greens (or broccoli), peppers, and onions — and it’s ready in about 30 minutes.
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We love dump-and-bake Cajun sausage pasta, creamy shrimp and grits, and New Orleans red beans and rice, so we’re always happy to add another easy andouille sausage recipe to the lineup. This simple sheet pan supper is a one-tray winner, as both the meat and veggies cook together on a single pan. Just add cornbread or rice, and you’ve got a delicious, family-friendly meal!
What is andouille sausage? Is it spicy?
Andouille (pronounced ahn-doo-ee) is a smoked sausage made using pork, which originated in France. In the United States, it’s most often associated with Louisiana Cajun cuisine, where it’s frequently used in dishes like jambalaya and gumbo. The Cajun version is usually made from the pork butt and smoked before it’s sold, so it can be served raw (on a charcuterie platter) or cooked (as shown here).
Cajun or Creole andouille sausage is more heavily seasoned and has a spicier flavor than other varieties. If you prefer a mild sausage, you can substitute with turkey smoked sausage, beef kielbasa, or even hotdogs for the kids!
The Difference Between Cajun Sausage and Andouille Sausage
Andouille is one of the most popular sausages used in Cajun cuisine. It differs from other types of sausage in its texture, though. Most sausages are made with ground meat, while the meat in andouille’s stuffing is chopped or sliced.
Ingredients for this Easy Andouille Sausage Recipe
This is just a quick overview of the ingredients that you’ll need for a tray of andouille sausage with vegetables. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Greens: I used fresh kale here, since I had a bag of it from my friend’s garden. Collard greens also work well, or you can use broccoli florets instead.
- Garlic: for savory flavor.
- Red onion: a hint of zesty sweetness that pairs well with the sausage and peppers. Sub with another variety of onion (such as Vidalia onion, yellow onion, or white onion) if you like.
- Red bell pepper: a classic ingredient used with Creole foods. Use a green bell pepper or any other color instead.
- Andouille sausage: zesty and flavorful smoked pork sausage. You can sub with a mild smoked sausage or kielbasa if you prefer. This is the brand that I use, but any similar variety will work.
- Rosemary: fresh herbs infuse the ingredients with extra earthy flavor as they cook on the tray. If you don’t have fresh rosemary, you can sub with a sprinkling of dried rosemary.
- Olive oil: adds flavor to the sausage and veggies, helps them brown in the oven, and prevents them from sticking to the pan.
- Kosher salt and ground black pepper: to enhance the other flavors in the dish. The sausage is a bit salty on its own, so start with just a little bit of seasoning and add more to taste.
How to Cook Andouille Sausage
Cooking andouille sausage along with the vegetables on a single tray in the oven is about as easy as it gets — just dump-and-go! I’ve included the detailed directions in the recipe card below, but here’s the quick overview:
- Arrange the vegetables, sausage, and rosemary on a large, rimmed baking sheet.
- Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Bake for about 20 minutes, stirring halfway through.
Serving Suggestions
For a true Cajun experience, you’ve got to pair the andouille sausage and veggies with a bowl of fluffy white rice or red rice. We love corn sticks or cornbread on the side as well. Here are some other options that go well with andouille sausage and vegetables:
- House Salad with Candied Pecans, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, a Classic Caesar Salad, Mixed Greens with Dijon Vinaigrette, or a Wedge Salad
- Okra and Tomatoes
- Corn on the Cob, Fried Corn, or a Summer Corn Salad
- Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, Cheddar Biscuits with Bacon and Chives, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, or Drop Biscuits
- Cast Iron Cornbread, Honey Butter Cornbread, Sour Cream Cornbread, Broccoli Cornbread, Fluffy Bakery-Style Corn Muffins, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Corn Sticks (shown here), or Honey Cornbread
- Pumpkin Bread or Pumpkin Muffins
- 3-Ingredient Sour Cream Muffins
- Cranberry Orange Bread or Cranberry Muffins
- Cheddar Chive Beer Bread (No Yeast, No Knead) or Honey Beer Bread
- Homemade Crescent Rolls or Soft Dinner Rolls
- A loaf of crusty Dutch Oven Bread, No-Knead Cranberry Walnut Bread, or French Baguette
Storage Tips
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet on the stovetop just until warmed through, or in the microwave for 1-2 minutes.
I don’t necessarily recommend freezing these leftovers, since the vegetables will have a watery, undesirable texture when thawed.
Recipe Variations
- Andouille is a spicy sausage. If you prefer a mild dish, try kielbasa, smoked sausage, or even hot dog for the kids!
- Kale or collards work well; however, if you’d like to use spinach for your greens instead, I recommend adding baby spinach leaves to the sheet pan at the very end. It will wilt almost instantly when it hits the hot tray.
- Swap out the greens and use fresh broccoli florets instead. Other green veggies will also work, such as asparagus, zucchini, celery, green beans, or a green bell pepper.
- Use additional herbs and spices, such as thyme, oregano, chives, or parsley. You can also season the mixture with a Cajun seasoning or Creole seasoning blend, or use our favorite all-purpose seasoning. Add crushed red pepper flakes or cayenne pepper if you like it even spicier.
Tips for the Best Andouille Sausage Recipe
- I like this extra-large rimmed baking sheet in order to accommodate all of the ingredients on one tray. If you have smaller baking sheets, you might need to divide the ingredients between two pans.
- I use this andouille sausage, but you can substitute with any similar variety. For a less spicy option, try smoked sausage or kielbasa. If you like it spicier, add cayenne pepper or crushed red pepper flakes, or serve the finished dish with hot sauce for garnish.
- Use plenty of olive oil to coat the sausage and veggies. If 3 tablespoons doesn’t seem like enough, add more! This helps keep the ingredients moist, prevents them from sticking to the pan, and helps them brown in the oven.
- Stir the pan halfway through the baking time for even cooking.
- Garnish with fresh herbs for a bright finishing touch, or serve with creole mustard for dipping.
More Andouille Sausage Recipes
New Orleans Red Beans and Rice Recipe
14 hours hrs 40 minutes mins
Dump-and-Bake Cajun Sausage Pasta
1 hour hr
Chicken and Sausage Gumbo
1 hour hr 20 minutes mins
Sheet Pan Andouille Sausage with Veggies
Ingredients
- 6-8 ounces chopped collard greens or kale, stems removed and leaves coarsely chopped
- 2 cloves garlic, thinly sliced
- 1 red onion, halved and sliced ¼-inch thick
- 1 red bell pepper, cut into 1-inch chunks
- 12-16 ounces andouille sausage, cut into 1-inch rounds
- 3 sprigs fresh rosemary, cut in half
- 3 tablespoons olive oil
- Kosher salt and ground black pepper, to taste
- Optional, for serving: cooked white rice
- Optional garnish: chopped fresh parsley, thyme, rosemary, or sliced green onions
Instructions
- Preheat oven to 400°F. Arrange the greens, garlic, onion, bell pepper, sausage, and rosemary on a large, rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Bake for 20-25 minutes, stirring halfway through, until the vegetables are tender and the sausage is nicely browned. Discard rosemary sprigs. Serve with rice and garnish with fresh herbs or sliced green onions.
Notes
- I like this extra-large rimmed baking sheet in order to accommodate all of the ingredients on one tray. If you have smaller baking sheets, you might need to divide the ingredients between two pans.
- I use this andouille sausage, but you can substitute with any similar variety. For a less spicy option, try smoked sausage or kielbasa. If you like it spicier, add cayenne pepper or crushed red pepper flakes, or serve the finished dish with hot sauce for garnish.
- Use plenty of olive oil to coat the sausage and veggies. If 3 tablespoons doesn’t seem like enough, add more! This helps keep the ingredients moist, prevents them from sticking to the pan, and helps them brown in the oven.
- Stir the pan halfway through the baking time for even cooking.
- Garnish with fresh herbs for a bright finishing touch, or serve with creole mustard for dipping.
I make a similar dish, but I add rice, spicy canned tomatoes and garlic.
YUM! That sounds delicious, Mary!
I’d possibly use frozen broccoli or greens. Would they work in this recipe? If I use them would I need to thaw them and at what point would I add them to the pan?
Yes, we would recommend thawing and draining them. Then, just add them to the dish in step 1 with the other veggies. Just keep a close eye on your oven!