Cajun shrimp and sausage skillet is a flavorful one pan meal that's filled with fresh ingredients. Shrimp and andouille sausage are sautéed with onions, peppers, and zucchini seasoned with cajun spices.
You're going to love this cajun shrimp and sausage skillet because it's easy, made in a single pan, and filled with flavor.
Sauteed shrimp are coated in a spicy cajun seasoning then mixed with andouille sausage. Veggies like zucchini, bell pepper, and onion are added to make this dish nutritious and filling.
It comes together in less than 30 minutes, making it perfect for a quick weeknight meal you can feel good about. It's easy to customize and add more heat to suit your tastes or make milder for picky eaters.
Ingredients and substitutions
- Olive oil - Can be substituted with any cooking oil you have on hand.
- Shrimp - Any medium or large shrimp, peeled and deveined, work for this recipe. Cooking times would need to be adjusted if using small or jumbo shrimp.
- Andouille sausage - If you can't find andouille sausage at your local grocer, smoked sausage could work as a substitute (if you enjoy the added smoky flavor).
- Vegetables - Onion, zucchini, and bell pepper add flavor and bulk to this skillet meal. Other vegetables that make great additions include mushrooms, yellow summer squash, halved cherry tomatoes, jalapeno or poblano peppers, or broccoli.
- Cajun seasoning - I like to use my homemade cajun seasoning blend in this recipe but any store bought cajun seasoning works just fine.
- Broth - Adds flavor and helps steam your veggies in the pan. Chicken broth can be substituted with vegetable broth if desired.
Tips and tricks
Keep an eye on your shrimp - Shrimp cook quickly, so once you add them to the pan, keep an eye on them. As soon as they begin to turn opaque, white, and start to curl up, they're ready.
Dice into bite size pieces - Dice your veggies (onion, bell pepper, and zucchini) into similar bite-size pieces. The zucchini is added later, so all your veggies will finish cooking at about the same time.
If the pan looks dry - If your skillet begins to look dry or vegetables stick to the pan, add a splash of water and turn the heat down slightly - you pan is a little too hot.
Frequently asked questions
This meal has a medium amount of heat. Cajun seasoning is meant to add flavor and spice but not taste overly hot. If you're totally adverse to spicy foods, this might not be the recipe for you. If you like a lot of spice, feel free to add extra cajun seasoning to your skillet or use your favorite hot andouille sausage.
This skillet meal can be served as is or over a bowl of grits, rice, or pasta. For a low carb meal, serve alongside a side salad.
Yes, this dish reheats well as a leftover or for meal prep. Store leftovers in a tightly sealed container in the refrigerator, they'll keep for 3 to 4 days.
Cajun Shrimp and Sausage Skillet
- 8 ounces shrimp, peeled and deveined, with tails removed
- 2 teaspoons cajun seasoning
- 2 tablespoons olive oil, divided
- 1 small onion, chopped
- 1 bell pepper, chopped
- 8 ounces andouille sausage, sliced
- 1 medium zucchini, sliced
- ¼ cup chicken broth, or vegetable broth
- Season shrimp with cajun seasoning. In a sauté pan over medium heat, add 1 tablespoon of olive oil. Once hot, add shrimp. Cook for 2-3 minutes, then flip. Cook for 1 more minute, or until shrimp turn opaque and begin to curl up slightly. Transfer shrimp to a plate, cover, and set aside.
- Add remaining olive oil to pan. Add onion, bell pepper, and andouille sausage to pan and cook for 3-4 minutes, or until sausage is browned and onions begin to turn translucent.
- Add zucchini and broth to pan. Stir to combine, scraping the bottom to deglaze pan if needed. Cover, reduce heat to low, and simmer for 4 minutes to steam vegetables.
- Remove lid and add shrimp to pan, stirring to incorporate. Remove from heat and serve.
- Skillet can be served as-is for a low carb meal, or over grits, rice, or pasta.
- Medium or large shrimp work best for this recipe. Cooking times will need to be adjusted if using small or jumbo shrimp.
- Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.