Cajun Shrimp Beef Sausage (Printable Format)
Juicy shrimp, smoky beef sausage, and crisp vegetables blend in bold Cajun spices for a quick, flavorful skillet.
# What You Need:
→ Proteins
01 - 10 oz large raw shrimp, peeled and deveined
02 - 9 oz beef sausage, sliced into ½ inch rounds
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 small red onion, sliced
06 - 2 garlic cloves, minced
→ Spices & Seasonings
07 - 1 ½ tbsp Cajun seasoning
08 - ½ tsp smoked paprika
09 - ½ tsp freshly ground black pepper
10 - ¼ tsp salt
11 - Pinch of cayenne pepper
→ Other
12 - 2 tbsp olive oil
13 - 1 tbsp fresh parsley, chopped
14 - 1 lemon, cut into wedges
# How-To Steps:
01 - Toss the shrimp with 1 tablespoon Cajun seasoning in a large bowl. Set aside to marinate while preparing other ingredients.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced beef sausage and cook for 3–4 minutes, stirring occasionally, until browned. Remove sausage from pan and set aside.
03 - Add remaining 1 tablespoon olive oil to the skillet. Add bell peppers and onion. Sauté for 4–5 minutes until just tender. Add garlic and cook for 1 minute more until fragrant.
04 - Push vegetables to the side of the skillet. Add shrimp in a single layer and cook for 1–2 minutes per side until just pink and opaque throughout.
05 - Return sausage to the pan. Sprinkle smoked paprika, remaining Cajun seasoning, black pepper, salt, and cayenne. Toss everything together and cook for 2–3 minutes until heated through and well coated with spices.
06 - Remove from heat. Garnish with fresh parsley and serve immediately with lemon wedges on the side.
# Expert Suggestions:
01 -
- Everything happens in one pan so cleanup is practically nonexistent
- The combination of juicy shrimp and smoky sausage creates that perfect balance of sweet and savory
02 -
- Overcooked shrimp becomes rubbery so watch closely and pull them when just pink
- Letting the sausage get properly browned before removing it builds layers of flavor
03 -
- Pat the shrimp really dry before seasoning so they sear instead of steam
- Have all ingredients prepped before you start cooking because everything moves fast