Cajun Shrimp Sausage Skillet (Printable version)

A vibrant Cajun skillet with shrimp, sausage, and colorful vegetables in bold spices.

# 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

# Directions:

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

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is practically nonexistent
  • The Cajun spices create this incredible depth that feels like you spent hours on it
  • Its ready in 30 minutes but tastes like something from a restaurant
02 -
  • Do not overcook the shrimp or they will become rubbery and tough
  • Let the pan get properly hot between steps, otherwise everything will steam instead of sear
  • The seasoning blend can be adjusted if you are sensitive to heat
03 -
  • Buy frozen shrimp and thaw them in the fridge overnight, they are often fresher than fresh shrimp at the counter
  • Make a double batch of Cajun seasoning and keep it in a jar for future recipes

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