Cajun Shrimp Sausage Skillet (Printable)

Juicy shrimp and smoky sausage sautéed with bell peppers and bold Cajun spices in one pan.

# What You Need:

→ Proteins

01 - 1 lb large shrimp, peeled and deveined
02 - 12 oz smoked sausage (Andouille), sliced into 1/4-inch rounds

→ Vegetables

03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 small red onion, sliced
07 - 2 cloves garlic, minced

→ Seasonings

08 - 2 tbsp olive oil
09 - 2-3 tsp Cajun seasoning
10 - 1/2 tsp smoked paprika
11 - 1/4 tsp black pepper
12 - 1/4 tsp salt
13 - 1/4 tsp crushed red pepper flakes

→ Garnish

14 - 2 tbsp fresh parsley, chopped
15 - Lemon wedges

# How To Make It:

01 - Toss the shrimp with 1 teaspoon Cajun seasoning in a large bowl. Set aside while preparing other ingredients.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced sausage and sauté for 3-4 minutes until browned. Remove sausage from pan and set aside.
03 - Add remaining tablespoon olive oil to the skillet. Add bell peppers and onion. Sauté for 4-5 minutes until vegetables begin to soften.
04 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
05 - Return sausage to the skillet. Add seasoned shrimp along with remaining Cajun seasoning, smoked paprika, black pepper, salt, and red pepper flakes.
06 - Sauté everything together for 4-5 minutes, stirring frequently, until shrimp turn pink and are fully cooked through.
07 - Remove from heat immediately. Sprinkle with fresh parsley and serve with lemon wedges on the side.

# Expert Tips:

01 -
  • Everything happens in one pan, which means less cleanup and more time enjoying your evening instead of standing at the sink
  • The combination of smoky sausage, sweet peppers, and perfectly spiced shrimp hits every flavor craving in under forty minutes
  • You can easily adjust the heat level, making it perfect whether you're feeding spice lovers or heat-sensitive palates
02 -
  • Overcrowding your pan will cause everything to steam instead of getting those beautiful browned edges, so use your largest skillet or cook in batches
  • Shrimp continue cooking after you remove them from heat, so pull them when they're just barely opaque to avoid rubbery texture
  • Cajun seasoning blends vary wildly in salt content, so taste before adding any extra salt to your finished dish
03 -
  • Pat your shrimp absolutely dry with paper towels before seasoning, water on the surface prevents proper searing
  • Let your skillet get properly hot before adding ingredients, you should hear a satisfying sizzle immediately

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