Quick Cajun Shrimp and Sausage Skillet Tips, FAQ & printable recipe

Tips for success

To take this dish to the next level, always pat the shrimp completely dry with paper towels before seasoning them. Excess moisture on the surface of the shrimp prevents them from searing properly, leading to steaming instead of browning.

Additionally, let the cast-iron skillet preheat thoroughly over medium-high heat before adding any ingredients. A smoking hot pan is essential for achieving those beautiful, caramelized edges on both the sausage and the vegetables.

If you find that the spices are sticking and starting to burn on the bottom of the skillet, splash in a tablespoon or two of chicken broth, water, or white wine.

This will instantly deglaze the pan, releasing all of those highly flavorful browned bits and incorporating them back into the dish as a light, savory sauce that coats the shrimp and sausage beautifully.

Variations

• Cajun Chicken Skillet: Substitute the shrimp with bite-sized pieces of boneless, skinless chicken breast or thighs. Sear the chicken in the skillet until fully cooked through to an internal temperature of 165°F (74°C) before combining with the sausage.
• Creamy Cajun Skillet: Stir in a half cup of heavy cream and a handful of grated Parmesan cheese during the final minute of cooking to create a rich, velvety Cajun cream sauce that coats the shrimp and sausage.
• Extra Veggie Skillet: Add sliced zucchini, yellow squash, or cherry tomatoes along with the bell peppers and onions to pack more colorful vegetables into this easy one-pan dinner.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days, ensuring they are refrigerated within 2 hours of cooking.

Freezer

Freezing is not recommended, as the texture of the cooked shrimp and bell peppers will become soft, watery, and mushy upon thawing.

Reheat

Reheat gently in a skillet over medium-low heat with a splash of broth or water until warmed through, taking care not to overcook the shrimp.

Let any leftover shrimp and sausage cool completely at room temperature for no more than two hours before transferring them to an airtight container. Store the container in the refrigerator for up to three days. Because shrimp can dry out quickly when reheated, it is best to consume the leftovers sooner rather than later to enjoy the best texture and flavor.

While this dish is best enjoyed fresh from the skillet, you can easily prep all of the ingredients ahead of time to make weeknight cooking even faster.

Slice the sausage, peppers, and onions, and store them in separate airtight containers in the refrigerator for up to twenty-four hours. You can also peel and devein the shrimp ahead of time, leaving only the quick cooking process for dinner tonight.

Serving ideas

This versatile Cajun skillet can be served in a variety of delicious ways depending on your preferences. For a traditional Southern presentation, spoon the hot shrimp, sausage, and vegetables over a bed of warm, fluffy white rice or dirty rice, which will absorb all of the spicy pan juices.

It also pairs wonderfully with creamy grits or even tossed with penne pasta for a Cajun-style pasta dish.

For a fresh alternative, serve this flavorful mixture over cauliflower rice, zucchini noodles, or alongside a crisp green salad tossed with a light vinaigrette. A side of warm cornbread or a crusty French baguette is also perfect for wiping up any of the delicious seasoned oils left on the plate, making for an incredibly satisfying and complete meal.

Frequently asked questions

Recipe card

Quick Cajun Shrimp and Sausage Skillet

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 12 oz smoked sausage, sliced into 1/2-inch rounds
• 1 lb large shrimp, peeled and deveined
• 1 1/2 tbsp Cajun seasoning, divided
• 2 bell peppers (one red, one green), cored and sliced
• 1 yellow onion, sliced

Instructions

1. Place the sliced smoked sausage in a large cast-iron skillet over medium-high heat. Sear, stirring occasionally, until the rounds are beautifully browned and crisp on the edges, about 5 to 6 minutes.
2. Remove the browned sausage from the skillet and set aside on a plate, leaving the rendered fat in the pan. Add the sliced bell peppers and yellow onion to the hot skillet, tossing to coat them in the sausage-infused oil.
3. Sprinkle half of the Cajun seasoning over the cooking bell peppers and onions, stirring well to ensure even distribution. Sauté for another 2 minutes until the spices are highly fragrant and the vegetables are tender-crisp.
4. Push the vegetables to the outer edges of the skillet or transfer them to the plate with the sausage. Toss the raw shrimp with the remaining Cajun seasoning, then add them directly to the center of the hot skillet. Cook the shrimp for 2 to 3 minutes per side until they turn pink, opaque, and reach a safe internal temperature of 145°F (63°C).
5. Return the seared sausage and any accumulated juices back to the skillet along with the cooked vegetables. Toss everything together over medium heat for 1 minute until the entire mixture is thoroughly combined, hot, and sizzling violently.

Contains: crustaceans

Estimated nutrition per serving

Calories

415

Protein

33.5 g

Carbohydrates

6.5 g

Fat

27.5 g

Fiber

1.5 g

Sugar

2.5 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.