Cajun Shrimp & Sausage Skillet (One-Pan Dinner)

Fresh sausage, shrimp, and veggies come alive in this quick and easy skillet.

Bring a little Louisiana-inspired flavor to your dinner table with this easy skillet. Sausage, tender shrimp, colorful vegetables, and your choice of brown rice, quinoa, or cauliflower rice come together in one pan for a hearty meal that's packed with flavor and ready in about 30 minutes.

Seasoned with Cajun spices, garlic, and Hippy All-Purpose Seasoning, this easy skillet dinner delivers just the right amount of heat without being overpowering. A sprinkle of melted cheddar cheese ties everything together, while fresh green onions add the perfect finishing touch.

One of my favorite things about this recipe is how easy it is to make your own. Keep it lower carb with cauliflower rice, add brown rice or quinoa for extra heartiness, or toss in whatever vegetables you have in the fridge. It's an easy, family-friendly dinner that's perfect for busy weeknights, and leftovers make a quick lunch the next day.

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INGREDIENTS

• 1 package smoked/fresh sausage or chicken sausage, sliced into 1-inch rounds

• 2 cups frozen shrimp, peeled and deveined (thawed if possible)

• 1 tbsp extra virgin olive oil (only if needed)

• 1 tbsp minced garlic

• 1 medium red onion, sliced

• 1 green bell pepper, sliced

• 1 zucchini, quartered

• 1 yellow squash, quartered

• Choose one:

  • 1 cup uncooked brown rice (or quinoa)

  • 1 (12 oz) bag frozen cauliflower rice

• Chicken or beef bone broth (to cook the rice or quinoa)

• 1 tbsp Hippy All-Purpose Seasoning

• ½ tsp Cajun seasoning (such as Slap Ya Mama)

• ½ tsp smoked paprika

• ⅛ tsp red pepper flakes (optional)

• 1 cup shredded sharp cheddar cheese, divided

• 2 green onions, sliced, for garnish

Everything comes together in a skillet, making clean-up a breeze!

DIRECTIONS

1. If using brown rice or quinoa: Cook the rice or quinoa according to the package directions, replacing the water with chicken or beef bone broth for extra flavor. Set aside.

2. If using cauliflower rice: You'll add it directly to the skillet with the vegetables later in the recipe.

3. Heat a large skillet (this is the one I have and use all the time) over medium-high heat. Add the sliced sausage and cook for 5–6 minutes until browned on both sides. Remove the sausage from the skillet and set aside. If the sausage is lean and the skillet looks dry, add the olive oil.

4. Add the minced garlic, onion, bell pepper, zucchini, yellow squash, and Hippy All-Purpose Seasoning. Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender and the onions are translucent.

5. If using cauliflower rice, stir it into the vegetables now and cook for another 4–5 minutes until heated through.

6. Return the sausage to the skillet. Add the shrimp, Cajun seasoning, and red pepper flakes. Stir everything together and cook for 3–4 minutes, just until the shrimp turn pink and are cooked through.

7. Stir in the cooked brown rice or quinoa (if using) until everything is evenly combined.

8. Add ½ cup of the shredded cheddar cheese and gently stir until it melts into the skillet, creating a light, creamy coating.

9. Sprinkle the remaining ½ cup of cheese evenly over the top. Cover the skillet for 2–3 minutes, or until the cheese is melted.

10. Remove from the heat, garnish with sliced green onions if desired, and serve immediately.

Tips

• Keep the shrimp tender. Shrimp cook quickly, so add them near the end to prevent them from becoming rubbery.

• Choose your base. Brown rice adds extra fiber, quinoa boosts the protein, and cauliflower rice keeps it lower in carbs.

• Make it your own. Add mushrooms, cherry tomatoes, spinach, or okra for even more vegetables.

• Like it spicy? Increase the Cajun seasoning or red pepper flakes, or finish with your favorite hot sauce.

• Meal Prep Friendly: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently to keep the shrimp tender.

Affiliate Disclosure:

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