Cajun Shrimp Sausage Skillet (Printable Format)
Juicy shrimp and smoky sausage paired with peppers in bold Cajun spices for a quick, flavorful skillet meal.
# What You Need:
→ Proteins
01 - 1 lb large shrimp, peeled and deveined
02 - 12 oz smoked Andouille sausage, sliced into 1/4-inch rounds
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 small red onion, sliced
07 - 2 cloves garlic, minced
→ Seasonings
08 - 2 tbsp olive oil
09 - 2–3 tsp Cajun seasoning, to taste
10 - 1/2 tsp smoked paprika
11 - 1/4 tsp black pepper
12 - 1/4 tsp salt, optional
13 - 1/4 tsp crushed red pepper flakes, optional
→ Garnish
14 - 2 tbsp fresh parsley, chopped
15 - Lemon wedges
# How-To Steps:
01 - Toss shrimp with 1 teaspoon Cajun seasoning in a large bowl and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced sausage and sauté 3–4 minutes until browned. Remove and set aside.
03 - Add remaining olive oil to skillet. Add bell peppers and onion; sauté 4–5 minutes until beginning to soften.
04 - Stir in minced garlic and cook 1 minute until fragrant.
05 - Return sausage to skillet. Add shrimp and sprinkle with remaining Cajun seasoning, smoked paprika, black pepper, salt, and red pepper flakes if using. Sauté 4–5 minutes, stirring frequently, until shrimp turn pink and cook through.
06 - Remove from heat. Top with fresh parsley and serve with lemon wedges.
# Expert Suggestions:
01 -
- It demands exactly one pan, which means you spend twenty minutes eating instead of scrubbing.
- The shrimp cook in their own juices plus sausage drippings, so nothing needs butter or cream to taste rich.
02 -
- Shrimp release water when crowded, so if your skillet is smaller than twelve inches, cook them in two batches or accept poached instead of seared.
- The sausage adds salt, so taste before adding more. I have ruined this with over-salting more than once.
03 -
- Freeze your Cajun seasoning in a small jar if you buy the big container, because it loses punch after six months on the counter.
- The rendered sausage fat is liquid gold; never discard it, just cook your vegetables in it.