Cajun Corned Beef Sausage Skillet (Printable)

Zesty Cajun skillet with corned beef, smoked sausage, peppers and corn—ready in 30 minutes.

# What You Need:

→ Meats

01 - 7 oz corned beef, cut into bite-sized strips
02 - 7 oz smoked sausage (andouille or kielbasa), sliced

→ Vegetables

03 - 1 cup sweet corn kernels (fresh, canned, or thawed from frozen)
04 - 1 medium red bell pepper, diced
05 - 1 medium green bell pepper, diced
06 - 1 small red onion, finely chopped
07 - 2 cloves garlic, minced

→ Spices & Seasonings

08 - 2 tsp Cajun seasoning (store-bought or homemade)
09 - 1/2 tsp smoked paprika
10 - 1/4 tsp black pepper
11 - 1/4 tsp salt (adjust to taste)

→ Other

12 - 2 tbsp olive oil
13 - 2 tbsp chopped fresh parsley (for garnish)
14 - Lemon wedges, to serve (optional)

# How To Make:

01 - Heat olive oil in a large skillet over medium-high heat until shimmering.
02 - Add the smoked sausage and cook for 3–4 minutes, stirring occasionally, until lightly browned.
03 - Add the onions and garlic; sauté for 2 minutes until fragrant and softened.
04 - Stir in the red and green bell peppers; cook for 3 minutes until just tender.
05 - Add the corned beef strips and sweet corn. Sprinkle over the Cajun seasoning, smoked paprika, black pepper, and salt.
06 - Toss everything together and cook for another 5–7 minutes, stirring often, until heated through and flavors meld.
07 - Taste and adjust seasoning if needed. Remove from heat, garnish with chopped parsley, and serve hot with lemon wedges if desired.

# Expert Tips:

01 -
  • Everything happens in one pan, so you spend more time eating and less time scrubbing
  • The Cajun seasoning hits all those crave buttons without being overpowering
02 -
  • Overcrowding the pan leads to steaming instead of that nice sear, so use a big enough skillet
  • Cajun seasoning brands vary wildly in salt content, so taste before adding extra salt
03 -
  • Cut all your ingredients before turning on the stove, once cooking starts it moves fast
  • Pat your corned beef dry with paper towels first for better browning

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