This easy, one skillet meal of Cajun shrimp, spicy sausage, and sautéed vegetables will be a fan favorite meal for all your peeps (and it is Paleo to boot).
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 Shrimp & 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. I love the FWTFL lifestyle (you can read my Faster Way journey here) , and this recipe is one that fits perfectly into low-carb day (without rice of course). But for kids or for those who aren’t carb conscious, white or basmati rice is FAB with this skillet meal.
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 of medium shrimp, peeled and deveined
- 10 oz. cooked link sausage (I use Conecuh), cut into 2-3" pieces
- 2 cups 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 Old Bay Seasoning
- 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).
- Sprinkle shrimp with Old Bay; saute in skillet until just done. Set aside.
- Add 2 TB EVOO to skillet; heat until mediurm-high.
- Add peppers, onion, squash or zucchini; sprinkle with salt, pepper & Cajun seasoning.
- Saute veggies until just crisp tender, tossing in garlic towards the end.
- Add sausage and shrimp. Continue cooking for a few minutes, stirring well.
- Serve over rice (for non-Paleo) or cauliflower rice and salad.
Amount Per Serving Calories 271Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 150mgSodium 1501mgCarbohydrates 7gFiber 1gSugar 3gProtein 21g