Shrimp, sausage, zucchini, squash, and peppers team up in this bold, low-carb Cajun skillet—ready in 20 minutes, flat.
I wasn’t planning to fall in love with a Cajun shrimp sausage skillet that night. Honestly, I just wanted to not order pizza again. You know that look your fridge gives you when it’s half-full but somehow still feels like there’s nothing to eat? That was me. I had a pound of shrimp I’d forgotten I’d thawed (praise be), half a sad smoked sausage link, and some bell peppers that were slowly becoming roommates with the back of the crisper drawer.
And listen—I wasn’t trying to be clever or impressive. I was tired. But I threw everything in a bowl, doused it with Cajun seasoning like I meant it, and hoped for the best. Fifteen minutes later, I was standing at the stove eating straight from the pan like someone who’d just discovered dinner could be both easy and ridiculously good.
I’ve made it at least a dozen times since, and it never gets old. It reminds me of New Orleans, but also of those busy Tuesday nights when dinner has to be fast and forgiving.
Why You’ll Love This Cajun Shrimp Sausage Skillet Recipe?
Okay, here’s the thing: this dish doesn’t pretend to be fancy. It just delivers. You get that smoky depth from the sausage, juicy bites of shrimp, and soft-yet-crispy veggies—all wrapped in that spicy, bold Cajun hug. It’s hearty but not heavy. Kind of like a weeknight version of something you’d pay $22 for at a Cajun joint with neon signs and cold beer on tap.
It’s also one of those recipes that makes you feel like you’ve got your life together… even if you’re eating it over the sink in yoga pants. Been there.
And hey, if you’re into low-carb recipes? This one’s naturally light on carbs but still really satisfying. No cauliflower rice needed—unless you’re into that, in which case, go forth.
Ingredient Notes:
Here’s what I used—and why it works. No fluff. Just flavor.
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Shrimp (1 lb): I used medium shrimp, tails off, deveined—because life’s too short for shrimp tails on a Tuesday. They soak up flavor like they’ve got nothing to lose.
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Smoked sausage (14 oz): Andouille if you want that real Cajun punch, but kielbasa works too. I’ve even used turkey sausage once when I was pretending to be healthier. Still tasty.
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Zucchini & Yellow Squash (2 of each): You know those veggies you buy with good intentions? This is their moment. They add bulk, texture, and soak up all the spicy oil like champs.
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Red + Yellow Bell Peppers: I swear these make the dish look like you tried harder than you did. They’re sweet, crunchy, and cook up beautifully.
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Olive Oil (2 tbs): You need it to get that sizzle and carry the spice. Don’t skip it.
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Cajun Seasoning (2 tbs-ish): I don’t measure perfectly, I just go until it smells right. My go-to is a store brand, but I’ve made my own when I’m feeling fancy.
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Salt & Pepper: Just a pinch. Cajun blends can be salty, so go easy and taste as you go.
How To Make Cajun Shrimp Sausage Skillet?
Step 1: The messy bowl moment
Toss everything—shrimp, sausage slices, zucchini, squash, chopped bell peppers—into the biggest bowl you’ve got. Drizzle in your olive oil and sprinkle that Cajun magic like you’re seasoning with your heart. Toss it all together until it looks like something you’d want to eat right out of the bowl. (Guilty.)
Step 2: The sizzle
Heat up a big ol’ skillet on medium. And don’t rush it. Give it a minute to really warm up—because a hot skillet means better flavor. You want that sausage to crisp, not steam.
Step 3: Dump & don’t touch (yet)
Pour the whole glorious mess into the pan. Spread it out so everything gets its own little piece of skillet real estate. Let it cook for a few minutes before you stir—this is how you get that golden caramelization that makes people think you know what you’re doing.
Step 4: Stir, finish, serve
After about 10–12 minutes, the shrimp will be pink and the veggies will be tender. And the smell? Ridiculous. At this point, I usually toss in a squeeze of lemon or a pinch of fresh parsley if I’m feeling chef-y. But honestly? It’s perfect as-is.
Storage Options:
If—if—you have leftovers, they’ll keep for a few days in the fridge. I just reheat them in a skillet with a splash of water or oil. Microwave works in a pinch, but the sausage won’t be as crisp. Don’t freeze it though. Shrimp + freezer = not friends. Texture turns weird, and the veggies get mushy. Nobody wants that.
Want To Save This Recipe?
Variations and Substitutions:
This Cajun shrimp sausage skillet is more of a vibe than a strict recipe. You can totally mess with it.
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No shrimp? Use chicken, or heck, even tofu if that’s your lane.
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Too spicy? Cut the Cajun seasoning with smoked paprika or garlic powder.
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Missing a veggie? Throw in mushrooms, broccoli, cherry tomatoes—whatever’s hanging out in your fridge.
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Need carbs? Serve it over rice, pasta, or cheesy grits if you’re feeling bold.
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Want it creamy? Add a splash of cream or a spoonful of cream cheese. It gets all saucy and rich and, well, dreamy.
What to Serve with Cajun Shrimp Sausage Skillet?
Sometimes I eat this straight out of the skillet. No shame. But if you want to build a whole meal around it, here are a few good ideas:
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Dirty rice or white rice – Classic, no explanation needed.
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Buttery cornbread – Yes. Always yes.
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Simple green salad – Just to say you ate something green.
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Grits or mashed potatoes – Southern comfort vibes.
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Beer, iced tea, or wine – Not technically a side, but spiritually important.
Frequently Asked Questions:
Can I meal prep this?
Totally. Just don’t cook the shrimp ahead of time. You can chop everything else and toss it together right before cooking.
Is it too spicy?
Depends on your Cajun seasoning. Some blends are mild, others bring the fire. Taste first. Adjust. I usually add a little extra, but I like a bit of a kick.
What kind of sausage should I use?
Whatever you’ve got. I like andouille for that bold Cajun flavor, but kielbasa or even chicken sausage works great. Don’t overthink it.
Anyway—enough from me. Try the skillet. Make it your own. Eat it over the stove or serve it to guests like you’ve got your life together. Either way, it’s a win. Let me know how yours turns out, or if you added your own twist. I love seeing what you come up with.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cajun Shrimp Sausage Skillet
Ingredients
- 1 pound medium shrimp peeled, deveined, tails removed
- 14 ounces smoked sausage sliced
- 2 medium zucchini sliced
- 2 medium yellow squash sliced
- 1 red bell pepper chopped
- 1 yellow or orange bell pepper chopped
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- Salt to taste
- Ground black pepper to taste
Instructions
Prepare the ingredients:
- In a large mixing bowl, combine the shrimp, sliced smoked sausage, zucchini, yellow squash, red bell pepper, and yellow (or orange) bell pepper.
Season the mixture:
- Drizzle the olive oil over the mixture. Add the Cajun seasoning, along with salt and black pepper to taste. Toss or stir until all ingredients are evenly coated with oil and seasoning.
Heat the skillet:
- Place a large, deep skillet over medium heat and allow it to heat fully before adding any ingredients.
Cook the dish:
- Transfer the seasoned shrimp and sausage mixture into the skillet. Spread it out evenly and cook for 10 to 12 minutes, stirring occasionally. Continue cooking until the vegetables are tender and the shrimp are opaque and pink.
Serve:
- Remove from heat and serve immediately, optionally garnished with fresh herbs or a wedge of lemon.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
