Cajun Shrimp Sausage Skillet (Printable)

One-pan meal featuring shrimp, smoked sausage, and vibrant vegetables seasoned with Cajun spices.

# What You Need:

→ Proteins

01 - 10 oz large shrimp, peeled and deveined
02 - 8 oz smoked Andouille or Kielbasa sausage, sliced

→ Vegetables

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

→ Spices & Seasonings

08 - 2 tbsp olive oil
09 - 1 ½ tbsp Cajun seasoning
10 - ½ tsp smoked paprika
11 - ½ tsp dried thyme
12 - ¼ tsp salt
13 - ¼ tsp black pepper

→ Garnish

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

# How To Make:

01 - Combine shrimp with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning in a large bowl. Toss to coat evenly and set aside.
02 - Heat remaining olive oil in a large skillet over medium-high heat. Add sausage slices and cook until browned, 3–4 minutes.
03 - Add bell peppers, zucchini, and red onion to the skillet. Sauté for 4–5 minutes until vegetables are just tender.
04 - Stir in garlic, smoked paprika, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Push vegetables and sausage to the sides. Add seasoned shrimp to the center and cook 2–3 minutes per side until pink and opaque.
06 - Toss everything together in the skillet. Heat through for 1–2 minutes.
07 - Remove from heat. Sprinkle with chopped parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The spice hit is perfectly balanced by sweet vegetables, making every bite exciting without being overwhelming
  • Cleanup is basically nonexistent since everything happens in one pan
  • It looks impressive plated but is actually impossible to mess up
02 -
  • Overcooked shrimp become rubbery fast, so watch them like a hawk once they hit the pan
  • Cajun seasoning brands vary wildly in salt content, so taste before adding extra salt
  • A hot pan is crucial for getting those nice browned bits on the sausage and vegetables
03 -
  • Pat the shrimp dry before seasoning them so the spices actually stick instead of sliding off
  • Let your skillet get properly hot before adding ingredients, otherwise you will steam instead of sear

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