Cajun Shrimp, Sausage, and Vegetable Skillet

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined

• 12 oz (340 g) smoked sausage, sliced into rounds (andouille or kielbasa work great)

• 2 tbsp olive oil (divided)

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 zucchini, sliced into half-moons

• 1 yellow squash, sliced into half-moons

• 1 small red onion, sliced

• 2–3 cloves garlic, minced

• 2 tsp Cajun seasoning (or more to taste)

• ½ tsp smoked paprika (optional for extra smokiness)

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

• Lemon wedges, for serving

Instructions

1. Season the shrimp: In a bowl, toss shrimp with 1 tbsp olive oil, 1 tsp Cajun seasoning, and a pinch of salt and pepper. Set aside.

2. Cook the sausage: Heat a large skillet over medium-high heat. Add sliced sausage and cook until browned on both sides, about 5 minutes. Remove and set aside.

3. Sauté the vegetables: Add remaining 1 tbsp olive oil to the skillet. Toss in bell peppers, zucchini, squash, and red onion. Season with 1 tsp Cajun seasoning, smoked paprika, salt, and pepper. Cook 6–8 minutes until veggies are tender but slightly crisp. Add garlic during the last minute of cooking.

4. Cook the shrimp: Push veggies to the side and add shrimp to the skillet. Cook 2–3 minutes per side until pink and opaque.

5. Combine everything: Return the sausage to the skillet, toss well, and heat through for 1–2 minutes.

6. Serve: Garnish with parsley and serve with lemon wedges. Great on its own, or over rice, pasta, or cauliflower rice for a low-carb option.