Cajun Shrimp Sausage Skillet

The first time I made this Cajun shrimp skillet, my kitchen smelled like a New Orleans street corner. I had just come home from a trip to Louisiana and was desperate to recreate those bold flavors in my tiny apartment kitchen. My roommate walked in, eyes watering from the spices, and asked what I was making. That night, we ate straight from the pan standing up, and it became our go-to comfort food ever since.

Last summer, I made this for a dinner party when my AC broke down. We were all sweating in the kitchen, but no one cared once we took the first bite. My friend Sarah, who claims she hates spicy food, went back for thirds. Now she asks for it every time she comes over, even in the middle of winter.

Ingredients

• Large shrimp: Fresh shrimp makes all the difference here, and I learned to pat them completely dry before seasoning or they will not sear properly
• Smoked sausage: Andouille is traditional but any smoked sausage works, just slice it thick enough to hold its shape
• Bell peppers: Red and yellow add sweetness that balances the heat, plus they make the dish look stunning
• Zucchini: This soaks up all those spices and adds a nice texture contrast to the meat
• Red onion: Sweeter than white onion and it becomes almost jammy when cooked down
• Garlic: Fresh minced garlic is non negotiable here, it blooms in the oil and creates this incredible aroma
• Cajun seasoning: I make my own blend but store bought works perfectly fine
• Smoked paprika: This adds that extra layer of smokiness that makes the dish taste like it cooked over a fire
• Fresh parsley: Do not skip this, it cuts through the rich spices and brightens everything up

Instructions

Season the shrimp:

Toss the shrimp with olive oil and Cajun seasoning in a bowl until they are evenly coated and tinged red from the spices

Sear the sausage:

Get your skillet ripping hot and let the sausage slices develop a nice brown crust, they will shrink a bit so do not crowd the pan

Add the vegetables:

Toss in the peppers, zucchini, and onion, letting them cook until they start to soften but still have some crunch

Bloom the spices:

Stir in the garlic and spices for just a minute until fragrant, any longer and the garlic might turn bitter

Cook the shrimp:

Push everything to the edges and place the shrimp in the center where the pan is hottest, they are done when they curl and turn pink

Bring it together:

Toss everything so the shrimp pick up all those flavorful browned bits from the bottom of the pan

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This recipe got me through my first year of graduate school. I would make a big batch on Sunday and eat it throughout the week, and honestly, it tasted better each day as the flavors melded together. My thesis advisor actually asked for the recipe after smelling my lunch in the breakroom.

Serving Suggestions That Work

I have learned that this dish needs something to soak up all those spiced juices at the bottom of the pan. White rice is classic, but cauliflower rice works surprisingly well if you are watching carbs. Sometimes I just serve it with crusty bread to mop up every last drop.

Make It Your Own

The beauty of this skillet is how forgiving it is. I have thrown in whatever vegetables were languishing in my crisper drawer, from corn to mushrooms to okra. Once I used chicken instead of shrimp when my store was out, and while it was not quite the same, it was still delicious.

Storage and Meal Prep

This keeps beautifully in the fridge for three to four days, making it perfect for meal prep lunches. The vegetables soften a bit when reheated, but the flavors actually develop more depth. I usually reheat it in a skillet with a splash of water to bring it back to life.

• Let it cool completely before storing to avoid condensation
• Freeze the shrimp and sausage mixture separately if you want to prep ahead
• Add fresh parsley right before serving, never before storing

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This skillet has become my answer to everything from busy weeknights to unexpected guests. Hope it finds a regular spot in your kitchen rotation too.

Recipe Q&A

→ What type of sausage works best in this dish?

Smoked sausages like Andouille or Kielbasa complement the spicy Cajun flavors perfectly, adding a smoky depth and hearty texture.

→ How spicy is the Cajun seasoning in this skillet?

The seasoning brings a moderate heat balanced by smoky paprika and herbs, but you can adjust spiciness by adding cayenne pepper or hot sauce.

→ Can I substitute the shrimp with another protein?

Yes, chicken sausage can be used for a lighter option, or you could use chicken breast pieces for a similar cooking method and flavor.

→ What side dishes pair well with this skillet?

Serve this dish over rice or cauliflower rice for a complete meal. It also works well enjoyed on its own for a low-carb option.

→ How do I ensure the shrimp cooks perfectly in the skillet?

Cook the shrimp for 2–3 minutes per side until they turn pink and opaque but avoid overcooking to keep them tender and juicy.