Cajun Shrimp Sausage Skillet (Printable)

A vibrant one-pan meal with shrimp, sausage, peppers, zucchini, and bold Cajun spices for quick cooking.

# What You'll 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

# Directions:

01 - In a large bowl, toss the shrimp with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning. Set aside to marinate while preparing the remaining 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 on both sides. Remove sausage with a slotted spoon and set aside on a plate.
04 - Add bell peppers, zucchini, and red onion to the same skillet. 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, stirring constantly, until fragrant.
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 on the side.

# Expert Advice:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The spice level hits that perfect sweet spot where you want just one more bite
02 -
  • Overcooked shrimp turn rubbery fast so pull them the second they turn pink
  • Let the vegetables develop some color in the pan instead of constantly stirring
03 -
  • Pat shrimp completely dry before tossing with seasoning or it will not stick properly
  • Let the pan get properly hot between additions for better browning

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