Cajun Shrimp Sausage Skillet

My roommate walked in while I was testing this recipe, drawn by the smell of garlic and paprika hitting hot oil. She stood in the kitchen doorway asking what I was making, and I honestly just threw spices together hoping for the best. We ended up eating straight from the skillet standing up because neither of us wanted to wait for plates.

Last summer I made this for a small dinner party and everyone kept asking for the recipe name. They refused to believe it was just shrimp and sausage with vegetables because the flavors tasted so complex together. Now it is my go-to when I want to impress people without actually trying very hard.

Ingredients

• Large shrimp: I learned the hard way that smaller shrimp overcook and turn rubbery before everything else is done
• Smoked sausage: Andouille brings the most authentic flavor but any smoked sausage works beautifully
• Bell peppers: Using both red and yellow makes the dish look vibrant and adds slightly different sweetness levels
• Zucchini: This soaks up all those spicy juices and becomes the best part of the whole skillet
• Red onion: Sweeter than white onion and holds its texture better through the cooking process
• Garlic: Fresh minced garlic is non-negotiable here, powder just does not give the same punch
• Olive oil: You need enough fat to carry all those spices through every single ingredient
• Cajun seasoning: Make your own or buy good quality, this is literally the flavor foundation of the whole dish
• Smoked paprika: Adds this gorgeous depth that makes people think you cooked it longer than you did
• Dried thyme: Something about earthy thyme balances the aggressive heat perfectly
• Salt and black pepper: Even with all the seasoning, do not skip basic seasoning or it will taste flat
• Fresh parsley: Brightens everything up and makes the final presentation look intentional
• Lemon wedges: That hit of acid right before eating cuts through the rich spices

Instructions

Season the shrimp:

Toss your shrimp with olive oil and Cajun seasoning in a bowl until every piece is coated

Brown the sausage:

Let the sausage slices get nicely caramelized in the hot skillet, this creates the base flavor

Soften the vegetables:

Cook the peppers and zucchini until they are tender but still have some bite

Bloom the spices:

Stir in the garlic and spices for just one minute until the whole kitchen smells amazing

Cook the shrimp:

Push everything to the sides and let the shrimp sear directly on the hot pan surface

Bring it together:

Toss everything around to let the flavors meld for that final minute

Finish with freshness:

Sprinkle parsley generously and serve immediately with those lemon wedges

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This recipe became my Friday night tradition during grad school when cooking felt like too much effort but takeout was not in the budget. Now whenever I make it, I am back in that tiny apartment feeling like a proper adult feeding myself something delicious.

Make It Your Own

I have tried so many variations depending on what is in my fridge or who I am cooking for that night. Sometimes the best recipes are the ones you can adapt without thinking twice.

Pairing Ideas

Cauliflower rice works surprisingly well if you are watching carbs but still want something to soak up the sauce. My husband prefers white rice and I cannot argue that it does not taste incredible.

Storage and Prep

This actually tastes better the next day if you can manage to save any leftovers. The spices really develop and everything becomes more cohesive.

• Chop all your vegetables the night before to make weeknight cooking feel effortless
• The shrimp seasoning can be mixed ahead and stored in a small container
• Reheat gently so the shrimp do not become tough and rubbery

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There is something deeply satisfying about a meal that comes together this quickly but tastes this good. Those moments when kitchen magic happens without the kitchen exhaustion are the best kind.

Recipe FAQs

→ Can I substitute the smoked sausage?

Yes, chicken sausage works well for a lighter alternative, and a pre-cooked variety helps speed up preparation.

→ How spicy is the dish?

The Cajun seasoning provides a moderate heat that can be intensified by adding cayenne or hot sauce if preferred.

→ What sides pair well with this skillet?

Serve over rice or cauliflower rice to complement the bold flavors and keep the meal filling.

→ Is this dish gluten- and dairy-free?

Yes, it naturally avoids gluten and dairy, but check sausage labels to ensure they meet dietary needs.

→ Can I prepare this skillet in advance?

While best fresh, you can prep ingredients ahead and quickly cook the dish when ready to serve.