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Cajun Shrimp and Sausage Skillet - Bold, Fast, and Full of Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 12 ounces andouille sausage, sliced into coins (or smoked sausage)
  • 2 tablespoons Cajun seasoning (store-bought or homemade), divided
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small red onion, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter (optional but recommended)
  • 1/2 teaspoon smoked paprika (optional for extra smokiness)
  • 1/4 teaspoon cayenne (optional for more heat)
  • Juice of 1/2 lemon
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (or green onions)
  • Cooked rice, cauli rice, or crusty bread, for serving

Method
 

  1. Prep the shrimp and sausage. Pat the shrimp dry with paper towels so they sear, not steam. Toss with 1 tablespoon Cajun seasoning and a pinch of salt. Slice the sausage into 1/4-inch rounds.
  2. Heat the pan. Set a large skillet over medium-high heat and add 1 tablespoon olive oil. When it shimmers, add the sausage in a single layer.
  3. Brown the sausage. Cook 3–4 minutes, flipping once, until the edges get crisp and browned. Transfer to a plate and leave the drippings in the skillet.
  4. Sauté the veggies. Add the remaining tablespoon of oil, then the bell peppers and red onion. Season with a pinch of salt and the remaining 1 tablespoon Cajun seasoning. Cook 4–5 minutes, stirring occasionally, until slightly tender with some char.
  5. Add garlic and spices. Stir in the minced garlic, smoked paprika, and cayenne (if using). Cook 30 seconds until fragrant.
  6. Cook the shrimp. Push the veggies to the sides and add the shrimp to the center. Cook 1–2 minutes per side, just until pink and opaque.
  7. Bring it together. Return the sausage to the skillet. Add the butter and lemon juice. Toss everything until glossy and well coated. Taste and adjust salt and pepper.
  8. Finish and serve. Sprinkle with chopped parsley or green onions. Serve hot over rice, spoon into bowls, or pair with warm bread to soak up the juices.