Cajun Shrimp Beef Sausage

The first time I made this skillet, my kitchen smelled like a New Orleans street corner. I'd been experimenting with Cajun seasoning for weeks, but something about the way the shrimp and beef sausage cooked together in one pan made everything click. My roommate wandered in, drawn by the aroma, and asked what restaurant I'd ordered from. That moment of mistaken takeout still makes me smile.

I served this at a tiny dinner party last winter when friends dropped by unexpectedly. The skillet went straight from stove to table, steam rising off the peppers and shrimp. Everyone reached for seconds before I'd even sat down. Now it's my go-to when I want to feed people without spending hours in the kitchen.

Ingredients

• Large shrimp: Fresh shrimp transforms this dish, but frozen works perfectly if thawed completely and patted dry before cooking
• Beef smoked sausage: The smokiness from the sausage layers beautifully with the Cajun spices
• Bell peppers: Red and yellow peppers add sweetness and color that balance the heat
• Red onion: Provides a mild sharpness that cuts through the rich sausage and spices
• Garlic: Two cloves might seem modest, but they're essential for that aromatic base
• Cherry tomatoes: They burst gently in the pan, creating little pockets of brightness
• Cajun seasoning: The heart of this recipe, so use a blend you genuinely enjoy tasting
• Smoked paprika: Deepens the smoky notes, though the dish works without it
• Fresh parsley: Adds a fresh herbal finish that cuts through the richness
• Lemon wedges: A squeeze right before serving brightens everything

Instructions

Sear the sausage:

Heat olive oil in your largest skillet until it shimmers, then add sausage rounds in a single layer. Let them develop a golden crust without stirring too frequently. Remove them to a plate, leaving those flavorful browned bits behind.

Soften the vegetables:

Add more oil to the same pan and toss in your sliced peppers and onion. Stir occasionally until they start yielding to the spoon but still maintain their shape. The kitchen should already smell incredible.

Add aromatics:

Stir in the minced garlic and watch it turn fragrant, just thirty seconds or so. Toss in the cherry tomatoes and let them soften slightly.

Cook the shrimp:

Sprinkle your shrimp with the Cajun seasoning, smoked paprika, salt, and pepper. Add them to the pan and cook until they start turning pink and curling slightly, flipping gently once or twice.

Save

This recipe has become a Tuesday night staple in my house. There's something satisfying about a meal that feels indulgent but comes together so quickly. The way the spicy, smoky, and bright flavors play off each other never gets old.

Serving Suggestions

Steam some white rice while the skillet cooks, the mild grain balances the bold spices perfectly. Or keep it low-carb with cauliflower rice that soaks up all those pan juices. Crusty bread works wonders for sopping up the flavorful oil at the bottom.

Make It Your Own

Sometimes I add andouille instead of beef sausage when I want extra kick. A splash of white wine near the end creates a simple pan sauce. If CSA boxes keep delivering zucchini, sliced rounds cook down beautifully alongside the peppers.

Meal Prep Wisdom

This reheats surprisingly well for next-day lunches, though the shrimp lose some of their delicate texture. The flavors actually deepen overnight, so don't hesitate to double the batch.

• Cool completely before storing to maintain texture
• Reheat gently over medium heat, not in the microwave
• Fresh parsley and lemon should be added just before serving again

Save

Gather some friends, pour something cold, and serve this straight from the pan. The best meals are the ones shared without pretense.

Recipe FAQs

→ What type of sausage works best in this dish?

Beef smoked sausage provides a rich, savory flavor and pairs well with the Cajun spices. Turkey or chicken sausage can be used for a lighter option.

→ How can I adjust the spice level?

Add cayenne pepper or hot sauce for extra heat, or reduce the Cajun seasoning for a milder taste.

→ What are good side options to serve with this skillet?

Steamed rice, cauliflower rice, or crusty bread make excellent accompaniments to soak up the flavorful sauce.

→ Can I prepare this dish ahead of time?

While best served fresh, cooked skillet can be refrigerated for up to two days and reheated gently on stove.

→ Are there allergen considerations?

This dish contains shellfish and may contain allergens from sausage. Check ingredient labels carefully if allergies are a concern.