Cajun Shrimp Sausage Skillet (Printable Format)

Succulent shrimp and smoky sausage combined with veggies in bold Cajun seasoning for a quick, flavorful meal.

# What You Need:

→ Seafood & Meats

01 - 1 lb large shrimp, peeled and deveined
02 - 12 oz smoked andouille or kielbasa sausage, sliced into 1/4-inch rounds

→ Vegetables

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

→ Seasoning & Oils

08 - 2 tbsp olive oil, divided
09 - 1½ tbsp Cajun seasoning
10 - ½ tsp smoked paprika
11 - Salt and black pepper, to taste

→ Garnish

12 - 2 tbsp chopped fresh parsley
13 - Lemon wedges, for serving

# How-To Steps:

01 - In a large bowl, toss the shrimp with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning. Set aside to marinate while preparing other ingredients.
02 - Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
03 - Add the sliced sausage to the hot skillet and cook for 2–3 minutes, until lightly browned. Remove sausage from pan and set aside on a plate.
04 - In the same skillet, add bell peppers, zucchini, and red onion. Sauté for 4–5 minutes, stirring occasionally, until vegetables are just tender-crisp.
05 - Add garlic, smoked paprika, and a pinch of salt and pepper to the vegetables. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
06 - Return the browned sausage to the skillet. Add the seasoned shrimp and cook for 2–3 minutes, stirring often, until shrimp are pink and opaque throughout.
07 - Taste and adjust seasoning with additional Cajun seasoning or salt if desired. Remove from heat, garnish with chopped parsley, and serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, which means maximum flavor and minimum cleanup
  • The shrimp stay tender while the vegetables get just the right amount of char
  • You can adjust the heat to your comfort level without losing the authentic Cajun soul
02 -
  • Overcooked shrimp become rubbery and sad. Watch them closely and pull them off heat the moment they turn pink.
  • Cajun seasoning brands vary wildly in salt content. Taste before adding extra salt.
  • A cast iron skillet creates the best sear but any large pan will work.
03 -
  • Pat your shrimp completely dry with paper towels before seasoning. Moisture prevents the spices from adhering properly.
  • Let your skillet get properly hot before adding ingredients. That sizzle creates the caramelization that makes restaurant food taste better.

Go Back