Cajun Shrimp and Sausage Skillet Recipe
Spicy, smoky, and weeknight-fast, this Cajun shrimp and sausage skillet is packed with peppers and big flavor. Serve over rice or cauliflower rice.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp olive oil
- 10 oz andouille sausage, sliced into coins
- 1.25 lb large shrimp, peeled and deveined
- 1.5 tbsp Cajun seasoning
- 1 cup yellow onion, thinly sliced
- 1 cup red bell pepper, thin strips
- 1 cup green bell pepper, thin strips
- 1 tbsp minced garlic
- 0.5 tsp smoked paprika
- 0.25 tsp cayenne pepper optional for extra heat
- 0.25 cup low-sodium chicken broth
- 1 tbsp fresh lemon juice
- 1 tbsp unsalted butter
- 0.75 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
Preparation Steps
- Pat shrimp dry, then toss with about half the Cajun seasoning.
- Heat oil in a large skillet over medium-high. Brown the sausage. Transfer to a plate.
- Add onion and bell peppers to the skillet. Season with salt and black pepper. Cook until softened.
- Stir in garlic, smoked paprika, and a pinch of cayenne. Cook until fragrant, about 30 seconds.
- Pour in chicken broth to deglaze, scraping up browned bits. Simmer until reduced by half.
- Push veggies to the sides. Sear shrimp in the center until just pink, 1 to 2 minutes per side.
- Return sausage. Sprinkle remaining Cajun seasoning, add butter and lemon juice, and toss. Finish with parsley.
Notes
Serve over steamed rice, cauliflower rice, or buttered grits. For a veggie boost, add sliced zucchini with the peppers. Leftovers keep up to 3 days in the fridge; reheat gently to avoid overcooking the shrimp.
This recipe is an original creation inspired by classic Cajun Shrimp and Sausage Skillet Recipe flavors. All ingredient ratios and instructions are independently developed.