Cajun Shrimp and Sausage Skillet (Printable View)

A spicy skillet of shrimp, smoked sausage, and colorful vegetables tossed in bold Cajun seasoning.

# Ingredient List:

→ Proteins

01 - 10 oz large shrimp, peeled and deveined
02 - 8 oz smoked sausage (Andouille or Kielbasa), sliced

→ Vegetables

03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 small zucchini, sliced
06 - 1 small red onion, sliced
07 - 2 cloves garlic, minced

→ Spices & Seasonings

08 - 2 tbsp olive oil
09 - 1 ½ tbsp Cajun seasoning
10 - ½ tsp smoked paprika
11 - ½ tsp dried thyme
12 - ¼ tsp salt (adjust to taste)
13 - ¼ tsp black pepper

→ Garnish

14 - 2 tbsp fresh parsley, chopped
15 - Lemon wedges, for serving

# How to Make It:

01 - In a large bowl, toss the shrimp with 1 tablespoon of olive oil and 1 tablespoon of Cajun seasoning. Set aside to marinate while preparing the remaining ingredients.
02 - Heat the remaining olive oil in a large skillet over medium-high heat. Add the sausage slices and cook until browned, about 3–4 minutes.
03 - Add the bell peppers, zucchini, and red onion to the skillet. Sauté for 4–5 minutes until vegetables are just tender.
04 - Stir in the garlic, smoked paprika, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Push the vegetables and sausage to the sides of the skillet. Add the seasoned shrimp to the center and cook for 2–3 minutes per side, or until pink and opaque.
06 - Toss everything together in the skillet and heat through for 1–2 minutes.
07 - Remove from heat, garnish with chopped parsley, and serve with lemon wedges.

# Expert Suggestions:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The spice blend hits that perfect balance between smoky and fiery
02 -
  • Overcooked shrimp become rubbery so watch closely for that pink opaque color
  • Cast iron retains heat perfectly and develops the best sear on the sausage
03 -
  • Buy shrimp that are already peeled and deveined to save precious prep time
  • Let the pan get properly hot between steps for the best sear marks

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