This family favorite one-skillet meal with Caujun sausage and sauteed vegetables is savory, delicious and Paleo.
Shrimp and Potatoes are Optional
I make this meal often, and many times I use the sausage but not the shrimp. It is delicious either way. I also make this without potatoes, and it is equally yummy. Paleo dieters will typically omit the potatoes. The key ingredients (minus the seasonings) are in the photo above; add to these if you desire.
You Don’t Have to Be Paleo to Love this Dish!
This spicy, savory, protein laden skillet dish is always a hit with my family and friends. When I posted this on my instagram story this week, I had tons of direct messages asking for the recipe! I even had a few of my guy friends ask me to send to their wives (it must be the Conch sausage:-).
You Only Need One Skillet to Make This Dish
You’ll only dirty one dish to make this delicious shrimp and sausage skillet meal. You can use any good skillet, but the one I use most often is this 12″ Lodge cast iron. Cast iron gives food a flavor and texture that can’t be duplicated in other skillets. It is easy to tell when food has been cooked in cast iron. It is richer in flavor and deeper in color than food prepared in other cookware.
The Frozen Shrimp I Always Use for This Dish
I always keep a bag of frozen shrimp in the freezer, as it is so easy to quick thaw and cook for a healthy dinner. I buy raw, peeled, and tail on or off (I don’t mind pinching off the tails). My main two criteria for frozen shrimp is that they be raw and peeled. Do not buy cooked; it will turn out though and rubbery in any dish that you heat. I never buy cooked shrimp, and I would not unless I simply thawed it for a cold salad of some sort. Frozen shrimp is easy to thaw in a colander. Simply run cold water over for 5 minutes, and it should be good to go.
My Favorite Sausage for this Dish
I love using Conecuh Hickory Smoked Sausage for this dish, because it has a rich hickory flavor and renders a perfect amount of fat that adds flavor to the other ingredients. I’ve also used other sausages with good results. Just be sure that if you use a lower fat sausage like turkey or chicken, you will need to add some additional fat. Extra virgin olive oil is what I use when I use leaner meat.
This Cajun Sausage Skillet Meal is Paleo and Low Carb
If you practice Paleo, low-carb, or the Faster Way to Fat Loss lifestyle, this will be one of your fave go-to recipes. If you follow the FWTFL lifestyle (my journey is here) or a lower-carb diet, this recipe is perfect for you. Of course, if you aren’t watching carbs, you’ll love this served with rice or skillet sauteed potatoes.
This week, I made an Instagram video of myself making this dish. It is in vertical format (for social media), but I am sharing it below for those of you who want to see a real-life demo of this dish. It is SO easy to make!!
I’ve had SO many Instagram friends tell me they are planning to make this dish! If you try it, I’d love to hear how you like it. Comments are welcomed and always appreciated. As always, thanks so much for stopping by. Wishing you a joyful, blessed, and savvy day.
- 4 TB extra virgin olive oil (divided into 2 TB each)
- 1 lb andouille or smoked sausage, cut into 2-3" pieces
- 1-2 diced peppers (red, yellow, green, or orange)
- 1 medium yellow onion, diced
- 1 medium squash or zucchini, diced
- 3-4 garlic cloves, diced
- Salt & pepper to taste
- Pinch of red pepper flakes
- 1 TB Cajun seasoning
- Heat 2 TB EVOO in large cast iron skillet.
- Saute sausage until brown; remove and set aside (leave grease & sausage bits in skillet).
- Add 2 TB EVOO to skillet; heat until mediurm-high.
- Toss all veggies in Cajun seasoning; saute in skillet until tender.
- Return sausage to skillet; stir together and cook 1 more minute.
- Serve over rice if desired.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 474Total Fat: 35gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 213mgSodium: 2336mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 29g