Cajun Shrimp and Sausage Skillet – Bold Flavor in One Pan

This Cajun Shrimp and Sausage Skillet brings big flavor with minimal fuss. It’s smoky, spicy, and full of juicy shrimp, savory sausage, and colorful peppers. Everything cooks in one pan and comes together in under 30 minutes.

If you love meals that feel special but don’t take all night, this one delivers. It’s perfect for weeknights, meal prep, or when you want something hearty without turning on the oven.

What Makes This Special

This dish packs a punch thanks to Cajun seasoning, which layers heat with garlic, paprika, and herbs. Shrimp cook fast and soak up flavor, while sausage adds richness and a satisfying bite.

The skillet method creates caramelized edges and keeps everything tender. You can serve it over rice, cauliflower rice, pasta, or enjoy it straight from the pan for a low-carb meal. It’s flexible, budget-friendly, and tastes like something you’d order at a restaurant.

Ingredients

• 1 pound large shrimp, peeled and deveined (tails on or off)
• 12 ounces smoked sausage (andouille or kielbasa), sliced into 1/4-inch rounds
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 2 cloves garlic, minced
• 2–3 tablespoons Cajun seasoning (store-bought or homemade), divided
• 1/2 teaspoon smoked paprika (optional, for extra smokiness)
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 2 tablespoons olive oil or avocado oil, divided
• 1 tablespoon butter (optional, for richness)
• Juice of 1/2 lemon
• Fresh parsley, chopped, for garnish
• Salt and black pepper, to taste
• Cooked rice, cauliflower rice, or pasta, for serving (optional)

Step-by-Step Instructions

1. Prep the shrimp and sausage. Pat the shrimp dry with paper towels.

   Toss with 1 tablespoon Cajun seasoning and a pinch of salt. Slice the sausage into rounds and set aside.

2. Slice the veggies. Cut peppers and onion into thin strips. Mince the garlic.

   Keep everything close by so you can cook quickly.

3. Brown the sausage. Heat 1 tablespoon oil in a large skillet over medium-high. Add the sausage and cook 3–4 minutes per side until browned. Remove to a plate.
4. Cook the vegetables. Add the remaining oil to the skillet.

   Toss in the peppers and onion with a pinch of salt. Cook 4–6 minutes, stirring occasionally, until slightly softened and charred in spots.

5. Add garlic and spices. Stir in the garlic, remaining Cajun seasoning, smoked paprika, and cayenne. Cook 30 seconds until fragrant.

   If the pan looks dry, add a small splash of water or stock to loosen the browned bits.

6. Cook the shrimp. Push the vegetables to the edges and add the butter to the center. Once melted, add the shrimp in a single layer. Cook 1–2 minutes per side until opaque and just curled.
7. Combine and finish. Return the sausage to the pan.

   Squeeze in lemon juice and toss everything together. Taste and adjust with salt, pepper, or more Cajun seasoning as needed.

8. Serve. Garnish with chopped parsley. Serve over rice, cauliflower rice, or pasta—or enjoy as a hearty skillet meal.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

  Reheat gently in a skillet over medium heat with a splash of water or stock.

• Freezer: You can freeze the sausage and vegetables for up to 2 months, but avoid freezing cooked shrimp as it can turn rubbery. If you plan to freeze, add fresh-cooked shrimp after thawing and reheating the veggie-sausage mix.
• Meal prep: Keep the sauce, rice, and shrimp separate to maintain texture. Add lemon just before serving for the brightest flavor.

Benefits of This Recipe

• Fast and fuss-free: Ready in around 30 minutes, with only one pan to clean.
• Protein-packed: Shrimp and sausage make it filling and satisfying.
• Flexible: Adjust the heat, swap veggies, or change the base to suit your taste or diet.
• Great for leftovers: Tastes even better the next day as the flavors meld.
• Weeknight-friendly: Uses common ingredients and simple techniques.

Pitfalls to Watch Out For

• Overcooking shrimp: They cook fast.

  Pull them as soon as they turn opaque and curl into a loose “C”. A tight “O” shape means they’re overdone.

• Skipping the dry pat: Wet shrimp steam instead of sear. Drying them helps you get a better texture.
• Using too much seasoning too early: Salt-heavy blends can concentrate as they cook.

  Season in stages and taste before adding more at the end.

• Crowding the pan: If your skillet is small, cook the shrimp in batches to keep a good sear.
• Not deglazing: Those browned bits are flavor gold. A splash of water, stock, or lemon juice brings them into the sauce.

Alternatives

• Protein swaps: Try chicken sausage, chorizo, or turkey sausage. For pescatarians, add extra shrimp or toss in scallops.
• Veggie swaps: Zucchini, mushrooms, cherry tomatoes, or green beans all work.

  Add quick-cooking veggies later to avoid mushiness.

• Heat level: Use mild sausage and reduce cayenne for a gentler dish. Or kick it up with extra cayenne, hot sauce, or sliced jalapeños.
• Seasoning blend: If you don’t have Cajun seasoning, mix paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and a little cayenne with salt.
• Serving base: Serve over white rice, brown rice, quinoa, cauliflower rice, or toss with cooked penne for a pasta skillet.
• Creamy version: Stir in 1/4 cup heavy cream or half-and-half at the end for a silky sauce.

FAQ

What’s the best sausage for this recipe?

Andouille is classic for Cajun flavor—smoky and spicy. If you prefer milder heat, kielbasa or chicken sausage is great.

Any fully cooked, smoked sausage works well.

Can I use frozen shrimp?

Yes. Thaw them fully in the fridge or under cold running water, then pat very dry before seasoning. Excess moisture will prevent good searing.

How spicy is this dish?

It depends on your Cajun seasoning and sausage.

For less heat, choose a mild sausage and skip the cayenne. For more heat, add extra cayenne or a splash of hot sauce at the end.

Do I need a cast-iron skillet?

Cast iron is ideal for browning, but any large, heavy skillet works. Just avoid overcrowding so everything can sear properly.

Can I make it dairy-free?

Absolutely.

Skip the butter and use only oil. The dish will still be flavorful and rich from the sausage and spices.

What can I serve with it?

Rice is classic. You can also serve it with grits, mashed potatoes, crusty bread, or a simple side salad.

Cauliflower rice keeps it light and low-carb.

How do I keep the shrimp tender when reheating?

Reheat over medium heat just until warmed through, and consider removing the shrimp while heating the rest. Add them back at the end to prevent overcooking.

Is this good for meal prep?

Yes. Portion the sausage and veggies separate from the base, and add shrimp on the day you plan to eat for the best texture.

The flavors hold up well for 2–3 days.

Final Thoughts

This Cajun Shrimp and Sausage Skillet is proof that simple ingredients can deliver bold flavor fast. It’s versatile, reliable, and easy to customize for your taste and pantry. Keep some shrimp and sausage on hand, and you’re never far from a comforting, restaurant-worthy meal.

Whether you serve it over rice or eat it straight from the pan, it’s the kind of weeknight dinner you’ll come back to again and again.