Cajun Shrimp and Sausage Skillet

by 30MinuteMeals
Prep: 5m
Cook: 10m
seafood, pork
Cajun Shrimp and Sausage Skillet - Image

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Ingredients
Servings:6
1lblarge shrimp
14ozsmoked sausage
2zucchini
2yellow squash
1/2lbasparagus
2red bell pepper
salt and pepper
2tbspolive oil
2tbspcajun seasoning
Nutrition Facts

Per serving

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Instructions
  1. 1

    Prep everything

    Peel and devein the shrimp if needed. Slice the sausage into rounds, slice the zucchini and yellow squash, trim and chop the asparagus into 2-inch pieces, and chop the bell peppers. Do this all up front so the cooking goes fast.

  1. 2

    Season

    Toss the shrimp, sausage, and all the vegetables in a large bowl with the olive oil, Cajun seasoning, and a pinch of salt and pepper until everything is coated.

  2. 3

    Cook

    Heat a large skillet over medium-high. Add the whole mixture and cook, stirring, for 5 to 7 minutes until the shrimp turn pink and opaque and the vegetables are crisp-tender. Don't walk away — shrimp overcook fast.

  3. 4

    Serve

    Pull it off the heat the second the shrimp are done. Garnish with fresh parsley if you've got it and serve right away, on its own or over rice or quinoa.

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Cajun Shrimp and Sausage Skillet

Created by: 30MinuteMeals

Prep Time: 5m
Cook Time: 10m
Servings: 6

Ingredients

  • 1 lb large shrimp
  • 14 oz smoked sausage
  • 2 zucchini
  • 2 yellow squash
  • 1/2 lb asparagus
  • 2 red bell pepper
  • salt and pepper
  • 2 tbsp olive oil
  • 2 tbsp cajun seasoning

Instructions

  1. Prep everythingPeel and devein the shrimp if needed. Slice the sausage into rounds, slice the zucchini and yellow squash, trim and chop the asparagus into 2-inch pieces, and chop the bell peppers. Do this all up front so the cooking goes fast.
  2. SeasonToss the shrimp, sausage, and all the vegetables in a large bowl with the olive oil, Cajun seasoning, and a pinch of salt and pepper until everything is coated.
  3. CookHeat a large skillet over medium-high. Add the whole mixture and cook, stirring, for 5 to 7 minutes until the shrimp turn pink and opaque and the vegetables are crisp-tender. Don't walk away — shrimp overcook fast.
  4. ServePull it off the heat the second the shrimp are done. Garnish with fresh parsley if you've got it and serve right away, on its own or over rice or quinoa.

Notes & Tips

This is the whole brand in one pan: real food, real flavor, on the table in 15 minutes. The trick is prep before heat — get everything sliced first, because once that skillet's hot you've got five minutes, not fifteen. Buy the smoked sausage already cooked (kielbasa or andouille both work) so you're only heating it through. Don't skimp on the Cajun seasoning and don't crowd the pan; if your skillet's on the small side, split it into two batches so the veg sears instead of steams. Frozen shrimp are fine — thaw them under cool water and pat dry so they don't water down the pan.