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Recipe from Simpler Savory

The recipe

Cajun Shrimp and Sausage Skillet

Prep
15 min
Cook
15 min
Total
30 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
360

2× the original author values. Recipe yield: 4 servings.

calories
720

3× the original author values. Recipe yield: 4 servings.

calories
1080
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 lb large shrimp — peeled, deveined, patted very dry
  • 12 oz andouille sausage — sliced into 1/4-inch coins
  • 1 yellow onion — thinly sliced
  • 2 bell peppers — mixed colors, thinly sliced
  • 2 stalks celery — sliced (optional)
  • 1 zucchini — halved and sliced into half-moons (optional)
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/4 tsp cayenne pepper — more to taste
  • 1/2 tsp black pepper
  • 3/4 tsp kosher salt — reduce if using salty store-bought seasoning
  • 1/2 tsp smoked paprika — optional, for depth
  • 1/2 tsp brown sugar — optional, balances heat
  • 2 tbsp olive oil — divided
  • 1 tbsp unsalted butter — for finishing
  • 1/2 lemon — juiced, plus extra wedges for serving
  • 2 tbsp chicken broth — optional, for a quick pan sauce
  • 2 tbsp fresh parsley or green onions — chopped, for garnish

Instructions

  1. In a small bowl, stir together paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper, kosher salt, smoked paprika, and brown sugar to make the Cajun blend.
  2. Pat the shrimp very dry with paper towels and set aside. Slice the andouille into coins and prep the onion, peppers, celery, and zucchini.
  3. Heat 1 tablespoon olive oil in a large cast-iron or stainless skillet over high heat. Add sausage in a single layer and sear until deeply browned on both sides, 3 to 4 minutes total. Transfer to a plate, leaving drippings in the pan.
  4. Reduce heat slightly to medium-high. Add onion and bell peppers with a pinch of salt; cook, stirring and scraping browned bits, until onions are glossy and peppers have charred spots, 4 to 6 minutes. If dry, add another teaspoon oil. Stir in celery and zucchini for the last minute.
  5. Toss shrimp with 2 teaspoons of the Cajun blend, a light drizzle of oil, and a pinch of salt if your blend is low-sodium, coating evenly.
  6. Push vegetables to the edges to clear the center of the skillet. Add shrimp in a single layer and cook until the undersides turn pink and opaque, 1 to 2 minutes; flip and cook 1 minute more, just until bouncy and cooked through.
  7. Return sausage and any juices to the skillet. Add butter and toss until melted and glossy, seasoning the vegetables and shrimp.
  8. For a saucier finish, splash in chicken broth and simmer 30 to 60 seconds, scraping up fond until slightly reduced and shiny.
  9. Squeeze in lemon juice, taste, and adjust with more Cajun seasoning, cayenne, or salt as needed. Sprinkle with parsley or green onions.
  10. Serve hot straight from the skillet with extra lemon wedges. Pair with cauliflower rice, white rice, grits, or a green salad.

Notes

Cool completely, then refrigerate in an airtight container up to 3 days. For best texture, freeze only the sausage and vegetables up to 2 months and cook fresh shrimp when reheating. Reheat gently in a skillet over medium heat with a splash of broth; add shrimp last and warm 1–2 minutes just until heated through. Avoid overcooking to keep shrimp tender.

Source: https://simplersavory.com/cajun-shrimp-and-sausage/