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Cajun Shrimp and Sausage Skillet

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A quick and flavorful skillet meal combining smoky sausage and spicy shrimp with vibrant veggies and bold Cajun seasoning, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 12 ounces smoked sausage, sliced into 1/4-inch rounds (Andouille sausage recommended)
  • 1 cup mixed bell peppers, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons Cajun seasoning (homemade blend of paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper)
  • 2 tablespoons olive oil or avocado oil
  • 1/4 cup chicken broth
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Peel and devein the shrimp if not already done. Slice the smoked sausage into 1/4-inch thick rounds. Dice the bell peppers and onion, and mince the garlic. Set aside.
  2. If making your own Cajun seasoning, combine 1 tablespoon paprika, 1/2 teaspoon cayenne pepper (adjust to taste), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl.
  3. Heat 2 tablespoons olive oil over medium-high heat in a large skillet until shimmering but not smoking.
  4. Add the sliced sausage in a single layer and brown for about 3-4 minutes per side until edges are crisp. Remove sausage with a slotted spoon and set aside.
  5. In the same skillet, add diced onions and bell peppers. Cook for 4-5 minutes until softened and slightly caramelized. Add minced garlic and cook for another 30 seconds until fragrant.
  6. Toss the shrimp with 1 1/2 tablespoons of the Cajun seasoning to coat evenly.
  7. Push the veggies to one side of the skillet and add shrimp in a single layer. Cook for about 2 minutes per side until pink and opaque, being careful not to overcook.
  8. Return the browned sausage to the skillet, sprinkle the remaining 1/2 tablespoon Cajun seasoning over everything, and pour in 1/4 cup chicken broth. Stir gently and scrape browned bits from the pan. Let simmer for 2 minutes.
  9. Squeeze 1 tablespoon fresh lemon juice over the skillet, stir, and adjust salt and pepper to taste. Remove from heat and sprinkle with chopped parsley if using.
  10. Serve hot, straight from the skillet with crusty bread or over steamed rice.

Notes

Avoid overcrowding the pan to prevent steaming the shrimp; cook in batches if necessary. Use medium-high heat for a good sear without burning. Fresh lemon juice at the end brightens the dish. Adjust cayenne pepper for desired spice level. Leftovers keep well refrigerated for up to 3 days and reheat gently in a skillet with a splash of broth.

Nutrition

Keywords: Cajun shrimp, sausage skillet, easy dinner, spicy shrimp, Andouille sausage, weeknight meal, skillet recipe, Southern cooking

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