Some nights you want a no-fuss dish but still crave bold flavors. This Cajun shrimp and sausage skillet is just that—quick, simple, and pretty satisfying.
The Story Behind This Recipe
I first tried making something like this on a busy weeknight when I wanted a big flavor punch without spending hours in the kitchen. The Andouille sausage adds this smoky, spicy note that pairs beautifully with plump shrimp and a mix of bell peppers.
This skillet dish is one of those things you can tweak easily depending on what’s on hand — I usually grab whatever veggies look good at the market. On chilly evenings, it’s great served over rice to soak up the juices. When I’ve made it for friends, people always ask for the recipe since it feels both comforting and a bit lively thanks to the Cajun spices.
One little habit I developed is to toast the spices briefly before adding other ingredients — it adds a subtle depth to the whole dish. It’s also forgiving if you want it spicy or toned down, which I appreciate when cooking for a mix of tastes.
All in all, this skillet hits the spot for a quick dinner that doesn’t feel ordinary.
Cuisine: American-Cajun
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces Andouille sausage, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked white rice or crusty bread (for serving)
Instructions
- Step 1. Heat olive oil in a large skillet over medium heat.
- Step 2. Add sliced Andouille sausage and cook until browned, about 3-4 minutes. Remove and set aside.
- Step 3. In the same skillet, add onion and bell peppers. Cook until softened, about 5 minutes.
- Step 4. Add garlic and cook for 30 seconds until fragrant.
- Step 5. Stir in smoked paprika, oregano, Cajun seasoning, cayenne, salt, and pepper. Cook for 1 minute to toast the spices.
- Step 6. Add shrimp and cooked sausage back to the skillet. Cook until shrimp turn pink and opaque, about 4 minutes, stirring occasionally.
- Step 7. Taste and adjust seasoning if needed.
- Step 8. Garnish with fresh parsley and serve hot over rice or with crusty bread.
Tips for Success
- If you like it less spicy, reduce or omit the cayenne pepper.
- Use fresh Andouille sausage if possible, or substitute with a smoky kielbasa if unavailable.
- Toast your spices in the pan before adding shrimp and veggies for a deeper flavor.
- Don’t overcook the shrimp — they cook quickly and become rubbery if left too long.
Variations & Substitutions
- Swap bell peppers for diced tomatoes and celery for a slightly different texture.
- Add a splash of lemon juice or hot sauce right before serving for added brightness.
- Stir in cooked rice or quinoa directly into the skillet to make it a one-pan meal.
- Try using chicken instead of shrimp for a different protein option.
