Cajun shrimp and sausage skillet with peppers
28 min · 28 g protein · 253 cals / serving
Smoky sausage coins seared until their edges catch, a skillet full of sweet peppers, onion and zucchini blistered in the same fat, and plump Cajun-spiced shrimp tossed in at the end so they stay juicy. A splash of broth and lemon pulls up everything stuck to the pan into a peppery, garlicky glaze. Hot sauce on the table, obviously.
Ingredients
- 2 tsp olive oil
- 7 oz smoked turkey sausage, in 1 cm (1/2-inch) coins
- 1 medium onion, sliced
- 1 red bell pepper, in strips
- 1 green bell pepper, in strips
- 1 yellow bell pepper, in strips
- 2 small zucchini, in half-moons
- 3 cloves garlic, minced
- 4 tsp cajun or creole seasoning, divided
- 1 lb shrimp, large, peeled and deveined
- 1/4 cup chicken broth
- 1 tbsp lemon juice
To serve
- 3 green onions, sliced
- 3 tbsp fresh parsley, chopped
- to taste cayenne pepper hot sauce
Steps
- Heat the oil in a 12 inch skillet over medium-high heat. Add the sausage in one layer and cook 3–4 minutes, turning once, until browned on both sides. Lift it out onto a plate, leaving the fat in the pan.
- Add the onion, peppers and zucchini with half the Cajun seasoning. Cook over high heat, stirring only every couple of minutes, 6–7 minutes, until the vegetables are charred in spots but still have some bite. If your pan is smaller, char them in two batches so they brown instead of steaming.
- Toss the shrimp with the rest of the seasoning. Push the vegetables to the edges, add the garlic and shrimp to the middle and cook 2 minutes, then flip the shrimp and return the sausage.
- Pour in the broth and lemon juice and stir, scraping up the browned bits, until the shrimp are pink and opaque all the way through (145°F) and the liquid has cooked down to a glaze, 1–2 minutes. Scatter over the scallions and parsley and serve with hot sauce.
Good to know
Which sausage?
Any fully cooked smoked sausage works. Smoked turkey sausage keeps it lighter; andouille is the classic and brings more heat and smoke, with a lower score because it is richer.
What do I serve it with?
It is a full meal as it is. For something to catch the juices, spoon it over a little rice or cauliflower rice, or add a can of drained black-eyed peas with the shrimp.
My Cajun seasoning is very salty.
Store blends vary a lot. Taste a pinch first; if it is mostly salt, use half and make up the rest with smoked paprika and a little garlic powder, and skip any extra salt.
Per
- Calories
- 75
- Protein
- (45%)
- 8 g
- Fat
- (28%)
- 2 g
- Carbohydrates
- (27%)
- 5 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 282 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1012 kcal goes into the pot and 1702 g of ingredients comes out as about 1350 g of food: 75 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.