Cajun Shrimp & Sausage Skillet
Smoky andouille, juicy shrimp and the Cajun “holy trinity” of onion, pepper and celery tossed with a punchy homemade spice blend. One pan and about 30 minutes.
Nutrition per serving
about 1½ cups- Net carbs
- 5.7g
- Calories
- 450kcal
- Protein
- 35g
- Fat
- 31g
- Total carbs
- 8.2 g
- Fiber
- 2.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chicken & sausage: Bite-size chicken thighs replace the shrimp for a heartier, more budget-friendly skillet.
- Season the chicken and brown it in the sausage fat 5–7 minutes, until 165°F (74°C), before cooking the vegetables. Set it aside with the sausage and return both at the end.
Cauliflower rice jambalaya: Riced cauliflower and tomatoes simmered into the skillet turn it into a low-carb jambalaya, a full meal in one pan.
- After adding the broth, stir in the tomatoes and riced cauliflower. Cover and simmer 6–8 minutes, until the cauliflower is tender and most of the liquid is absorbed, then add the shrimp and sausage as written.
Creamy Cajun: A splash of cream and parmesan turns the pan juices into a silky, spicy sauce that’s great over zoodles.
- After the broth, stir in the cream and simmer 2–3 minutes, until it thickens. Stir in the parmesan, then add the shrimp and sausage. Serve over zoodles.
- Cajun seasoning
- Skillet
- Nice to have (optional)
- Cajun seasoning
- Skillet
- Nice to have (optional)
- Cajun seasoning
- Skillet
- Also add
- Nice to have (optional)
- Cajun seasoning
- Skillet
- Also add
- Nice to have (optional)
Estimated cost $16.69 for 4 servings ($4.17 each) · how we estimate
Instructions
-
Mix the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, pepper and salt.
-
Heat the oil in a large skillet over medium-high heat. Brown the sausage 4–5 minutes, turning, until crisp at the edges. Transfer to a plate, leaving the fat in the pan.
-
Pat the shrimp dry and toss with half the Cajun seasoning.
-
Add the butter, onion, bell pepper and celery to the skillet and cook 4–5 minutes, until softening. Add the zucchini and cook 2–3 minutes more, until crisp-tender.
-
Stir in the garlic and remaining seasoning and cook 30 seconds, then add the broth and scrape up the browned bits.
-
Push the vegetables to the sides, add the shrimp in a single layer and cook 1–2 minutes per side, until pink and opaque. Return the sausage, toss everything together and simmer 1 minute.
-
Scatter with parsley and green onions and serve as is or over cauliflower rice.
Tips for success
-
Andouille sausages vary a lot. Check the label for sugar or fillers; many have under 2 g carbs per link. - Store-bought Cajun seasoning works in place of the blend. Many are very salty, so skip the added salt and taste at the end.
- For a smokier dish, add 1 cup diced canned tomatoes with the broth and simmer 3 minutes before adding the shrimp.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Reheat briefly in a skillet over medium heat 2–3 minutes, just until hot.
Prep tip: For make-ahead lunches, cook the sausage and vegetables ahead and sear the shrimp fresh — it only takes 3 minutes.
Refrigerate up to 3 days. Reheat briefly in a skillet; long reheating toughens the shrimp.
Variations
3 variations, each with its own ingredients and macrosChicken & sausage
ProteinBite-size chicken thighs replace the shrimp for a heartier, more budget-friendly skillet.
- large shrimp → boneless skinless chicken thighs
5.7 g net · 491 kcal · 34 g protein · 36 g fat · ≈$2.67 per serving (same net carbs as the original)
Cauliflower rice jambalaya
SwapRiced cauliflower and tomatoes simmered into the skillet turn it into a low-carb jambalaya, a full meal in one pan.
- + 1 cup canned diced tomatoes
- + 4 cups riced cauliflower
9.9 g net · 487 kcal · 37 g protein · 32 g fat · ≈$4.94 per serving (+4.2 g net carbs vs the original)
Creamy Cajun
FlavorA splash of cream and parmesan turns the pan juices into a silky, spicy sauce that’s great over zoodles.
- + ½ cup heavy cream
- + ¼ cup parmesan
6.7 g net · 571 kcal · 37 g protein · 43 g fat · ≈$4.63 per serving (+1 g net carbs vs the original)
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