Get dinner on the table in about half an hour with Cajun Shrimp and Sausage. Packed with flavour, it tastes great over rice or noodles, but makes a great wrap, too.

Ingredients and Substitutions

The spices

garlic powder, smoked paprika, onion powder, dried oregano, dried thyme, cayenne pepper, ground white pepper, fine sea salt, and fresh parsley

Extra virgin olive oil

Because of course! It's heart-healthy and tastes great. EVOO stores for two years unopened. Once opened, keep it in a cool, dark place and use within three months.

Two kinds of protein

Both jumbo shrimp and Cajun andouille sausage combine to give this dish a ton of flavour. If jumbo shrimp are difficult to find, a smaller size will work. The closest substitute for andouille sausage is Mexican chorizo, or you could also use smoky kielbasa. The taste will be different but still good.

The vegetables

White onion, garlic, orange or red bell pepper, green bell pepper, yellow squash, and zucchini – are all seasonal in early autumn, which is the best time to make this hearty dish.

Love seafood but not the sausage? Try Spicy Cajun Snapper with Mango Avocado Salsa or Garlic Shrimp Spaghetti Squash.

Low Carb … or Not!

If you're looking for a great Cajun dinner that's made on the stovetop and is all-in-one meal with rice, vegetables, beans, and Andouille sausage, check out Cajun Red Beans and Rice Skillet. It uses the same spice blend as this recipe.

Delicious Cajun Shrimp and Sausage IS a complete meal if you're not eating carbs. It's packed with shrimp and sausage, loads of flavour, and plenty of vegetables.

It can also be served over rice or buttered noodles, wrapped in tortillas or lettuce leaves.

A Cabin Full of Food: How to fill your pantry and use what you store
  • Beausoleil, Marie (Author)
  • English (Publication Language)
  • 294 Pages - 06/18/2018 (Publication Date) -...

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Cajun Shrimp and Sausage

Get dinner on the table in about half an hour with Cajun Shrimp and Sausage. Packed with flavour, it tastes great over rice or noodles, but makes a great wrap, too.

  • Author: Marie Beausoleil
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Cajun
  • Diet: Gluten Free


Units Scale

Cajun Seasoning

  • 1 Tablespoon garlic powder
  • 1 Tablespoon smoked paprika
  • 1/2 Tablespoon onion powder
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoon cayenne pepper
  • 1 teaspoon ground white pepper
  • 2 teaspoon fine sea salt


  • 1 pound jumbo shrimp (peeled and deveined)
  • 3 Tablespoon extra virgin olive oil
  • 9 ounce Cajun Andouille sausage (sliced)
  • 1/2 white onion (finely diced)
  • 3 clove garlic (minced)
  • 1 orange bell pepper (or red finely diced)
  • 1 green bell pepper (finely diced)
  • 2 Tablespoon Cajun seasoning (divided)
  • Sea salt
  • Black pepper
  • 1 yellow squash (sliced and cut into half rounds)
  • 1 zucchini (sliced and cut into half rounds)
  • 2 Tablespoon fresh parsley (finely chopped)


  1. Start with one tablespoon Cajun seasoning. Taste and adjust seasonings, as desired.
  2. Prepare the Cajun seasoning by combining all ingredients together in a bowl. Stir to combine and transfer to an airtight container. Set aside.
  3. Toss the shrimp with one tablespoon olive oil and one-half tablespoon Cajun seasoning. Set aside.
  4. Set a large skillet over medium heat and add the Andouille sausage.
  5. Cook, stirring occasionally, until the sausage is browned, approximately 4-5 minutes. Transfer sausage to a plate and set aside.
  6. Add one tablespoon olive oil to the skillet, along with the seasoned shrimp.
  7. Spread the shrimp into a single layer without overcrowding.
  8. Cook, stirring once, just until the shrimp is opaque and starts to curl, approximately 2 minutes. Do not overcook.
  9. Transfer shrimp to the plate with the sausage.
  10. Add remaining olive oil to the skillet, along with the onion, garlic, and the diced bell pepper.
  11. Sprinkle with additional Cajun seasoning, to taste, and stir to combine.
  12. Cook, stirring frequently, until the vegetables soften and develop some color, approximately 4-5 minutes.
  13. Add the yellow squash and zucchini to the skillet and cook, stirring frequently, just until browned and crisp tender, approximately 2-3 minutes.
  14. Remove from heat and stir in the Andouille sausage, shrimp, and fresh parsley. Stir to combine and serve immediately.


  • Calories: 473
  • Sugar: 6
  • Sodium: 2465
  • Fat: 30
  • Saturated Fat: 8
  • Carbohydrates: 15
  • Fiber: 6
  • Protein: 36
  • Cholesterol: 332

Author of A Cabin Full of Food and Going Herbal, mom to a large family, and a survivor of brain cancer, Marie believes that life should be simple, food should be homemade, and the best way to enjoy tomorrow is to prepare for it today.

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