I generally have a bag or two of shrimp in the freezer, so when I need a quick meal, Cajun Shrimp Skillet is a great way to get dinner on the table fast without skimping on flavor. This is a great summertime recipe to whip up with fresh from the garden vegetables when schedules are full. It also makes for a hearty and filling meal for fall and winter.
Although this dish can be prepared and served in a little over 30 minutes, I have a couple of shortcuts to share that makes it even quicker.
A bag of diced peppers and onions in the freezer is a real timesaver in the kitchen. We grow most of our own, so whenever there are extras from the garden, I prepare bags for the freezer. If you don’t garden, they can be found in the freezer section at the grocery store.
Using minced garlic in a jar is another thing I do to save a few minutes when cooking. (Affiliate link below)
To save a little additional time, you can purchase pre-made Cajun seasoning. (Affiliate links to two options are included below). However, it is very easy to prepare at home, as well, and any excess seasoning can be stored in an airtight container for several months. This is the same Cajun Seasoning recipe used for my Easy Skillet Red Beans & Rice
As a bonus, homemade spice blends won’t include the preservatives found in prepared versions. Plus, preparing your own Cajun blend will allow you to control the level of heat by adjusting the amount of cayenne pepper used.
This recipe calls for Andouille sausage, which is heavily spiced and is popular in Cajun cooking and can be found in most grocer meat cases. Commercially available Andouille sausage contains some sugar. the ones I have found are about 2 carbs each. If this is an issue, check out Niman Ranch for information on where to buy their sugar-free version. Flavor-wise Mexican chorizo would be a good substitute if you can’t find Andouille Sausage, and if you don’t care for the extra heat, Kielbasa or Italian sausage works just fine too.
Cajun Shrimp, Sausage & Vegetable Skillet
Prep time: 20 minutes, Cook time: 15 minutes, Serves: 4-6
Cajun Seasoning Ingredients:
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- ½ tablespoon onion powder
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons cayenne pepper
- 1 teaspoon ground white pepper
- 2 teaspoons fine sea salt
- 1 lbs. jumbo shrimp, peeled and deveined
- 3 tablespoons extra virgin olive oil, divided
- 3 (3-oz. each) Cajun Andouille sausage links, sliced
- 2-3 large cloves garlic, minced
- ½ medium onion, finely diced
- 1 medium orange or red bell pepper, finely diced
- 1 medium green bell pepper (or ½ large), finely diced
- 1-2 tablespoons Cajun seasoning, divided*
- Sea salt and black pepper to taste
- 1 small yellow squash, sliced and cut into half rounds
- 1 small zucchini, sliced and cut into half rounds
- 2 tablespoons fresh parsley, finely chopped
*Start with one tablespoon Cajun seasoning. Taste and adjust seasonings, as desired.
- Prepare the Cajun seasoning by combining all ingredients together in a bowl. Stir to combine and transfer to an airtight container. Set aside.
- Toss the shrimp with one tablespoon olive oil and one-half tablespoon Cajun seasoning. Set aside.
- Set a large skillet over medium heat and add the Andouille sausage. Cook, stirring occasionally, until the sausage is browned, approximately 4-5 minutes. Transfer sausage to a plate and set aside.
- Add one tablespoon olive oil to the skillet, along with the seasoned shrimp. Spread the shrimp into a single layer without overcrowding. Cook, stirring once, just until the shrimp is opaque and starts to curl, approximately 2 minutes. Do not overcook. Transfer shrimp to the plate with the sausage.
- Add remaining olive oil to the skillet, along with the onion, garlic, and the diced bell pepper. Sprinkle with additional Cajun seasoning, to taste, and stir to combine. Cook, stirring frequently, until the vegetables soften and develop some color, approximately 4-5 minutes.
- Add the yellow squash and zucchini to the skillet and cook, stirring frequently, just until browned and crisp tender, approximately 2-3 minutes. Remove from heat and stir in the Andouille sausage, shrimp, and fresh parsley. Stir to combine and serve immediately.
- Substitute 1½ teaspoons jarred minced garlic for cloves
- Substitute about 2 cups frozen bell peppers and onion mix for the fresh
- Substitute 9-10 oz. Mexican chorizo, Kielbasa or Italian sausage
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