Let me tell you about my favorite weeknight lifesaver—this crazy flavorful Cajun shrimp and sausage skillet that comes together faster than takeout. I first threw this together one exhausted Tuesday when my fridge was nearly empty, and now it’s our go-to when we’re craving something bold but don’t want to fuss. The magic happens in one pan (hello, easy cleanup!), with plump shrimp, smoky sausage, and crisp broccoli all swimming in garlicky Cajun butter. Trust me, that sauce soaked into warm rice? Absolute perfection. My Louisiana-born neighbor gave me her seasoning blend secrets years ago, and I’ve been tweaking this recipe ever since—it’s got just enough kick to wake up your taste buds without setting them on fire. Best part? From fridge to table in 30 minutes flat.
Why You’ll Love This Cajun Shrimp and Sausage Recipe
This dish checks all the boxes for a perfect weeknight meal:
- Lightning fast – Done in 30 minutes flat (even faster than waiting for pizza delivery!)
- Bold flavors – That Cajun-garlic-butter combo will have you licking the pan
- One pan wonder – Minimal cleanup means more time to relax after dinner
- Balanced meal – Protein, veggies, and carbs all in one gorgeous bowl
- Customizable heat – Make it mild or fiery depending on your mood
Seriously, this recipe has saved my bacon (or should I say shrimp?) on more busy nights than I can count!
Ingredients for Cajun Shrimp and Sausage
Here’s everything you’ll need to make this flavor-packed dish – I promise it’s all simple stuff you might already have:
- 1 lb large shrimp – Peeled and deveined (trust me, doing this yourself saves money and tastes fresher)
- 8 oz smoked sausage – Andouille gives authentic Cajun flavor, but kielbasa works great too – sliced into 1/4-inch coins
- 3 cups broccoli florets – Cut them bite-sized so they cook evenly
- 3 cups cooked rice – Warm and ready to soak up all that delicious sauce
- 2 tbsp olive oil – Divided for cooking the veggies and shrimp
- 3 tbsp butter – The real stuff only! This makes the sauce magical
- 4 cloves garlic – Minced fine (I use my microplane for this – no big chunks!)
- 1 tbsp lemon juice – Fresh squeezed makes all the difference
- 1 1/2 tsp Cajun seasoning – My secret? Tony Chachere’s Original Creole Seasoning
- 1/2 tsp paprika – For that gorgeous color and smoky depth
- Salt & pepper – To taste (go easy if your Cajun blend is salty)
- Pinch red pepper flakes – Optional, but I always add them for extra kick
Pro tip: Have everything prepped and ready to go before heating the pan – this cooks fast once you start!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this! Just grab:
- Large skillet – My trusty 12-inch cast iron works perfectly
- Tongs – For flipping shrimp and sausage easily
- Wooden spoon – Gentle enough for the broccoli
- Measuring spoons – For nailing those spice ratios
That’s it! Now let’s get cooking.
How to Make Cajun Shrimp and Sausage
Okay, let’s dive into making this flavor bomb! The key here is working fast and keeping everything moving – but don’t worry, I’ll walk you through each step.
Step 1: Cook the Broccoli
Heat 1 tbsp olive oil in your large skillet over medium-high heat (you want it nice and hot!). Toss in the broccoli florets with a pinch of salt and pepper. Sauté them for 4-6 minutes, stirring occasionally, until they turn that gorgeous bright green with some golden-brown spots. Remove them to a plate – they’ll finish cooking later!
Step 2: Brown the Sausage
Same pan, no need to wash! Add your sliced sausage coins in a single layer. Let them sizzle for 2-3 minutes per side until they get those beautiful caramelized edges. Pro tip: Don’t crowd the pan or they’ll steam instead of brown! Scoop them out to join the broccoli.
Step 3: Season and Cook the Shrimp
Here’s where the magic happens. Pat your shrimp super dry with paper towels (this helps them sear instead of steam). Toss them with the Cajun seasoning, paprika, black pepper, and just a tiny pinch of salt if needed. Add the remaining 1 tbsp oil to the pan and cook the shrimp in a single layer for just 1-2 minutes per side – they’ll turn pink and curl slightly when done. Don’t overcook or they’ll get rubbery!
Step 4: Combine Everything
Lower the heat to medium and add the butter and garlic. Ohhh that smell! Cook for about 30 seconds until fragrant (watch closely so the garlic doesn’t burn). Stir in the lemon juice and optional red pepper flakes. Now toss the broccoli and sausage back in, stirring gently to coat everything in that glorious garlic butter sauce. Serve immediately over warm rice – the steam will carry all those amazing aromas right to your nose!
Tips for Perfect Cajun Shrimp and Sausage
After making this dish dozens of times, I’ve picked up some tricks that take it from good to wow:
- Taste your Cajun seasoning first – Some blends are saltier than others, so adjust accordingly
- Fresh lemon is non-negotiable – That bright acidity cuts through the richness perfectly
- Don’t skip drying the shrimp – Wet shrimp steam instead of sear (I learned this the hard way!)
- Serve immediately – The broccoli stays crisp-tender and the shrimp stay juicy
Oh, and keep extra lemon wedges on the table – everyone always wants another squeeze!
Variations for Cajun Shrimp and Sausage
This recipe is crazy flexible! Swap the smoked sausage for spicy chicken sausage if you’re watching calories, or toss in sliced bell peppers with the broccoli for extra crunch. Feeling adventurous? Throw in some sliced okra during the last 2 minutes of cooking – it adds that authentic Southern touch my grandma loves. The beauty of this dish? You can tweak it a dozen ways and it always turns out delicious!
Serving Suggestions
Pile this Cajun shrimp and sausage high over warm rice – it soaks up all that garlicky butter sauce beautifully. Crusty bread on the side is perfect for mopping up leftovers. Don’t forget lemon wedges for that extra zing right at the table!
Storage and Reheating
Leftovers? No problem! Store this in an airtight container in the fridge for 2-3 days. When reheating, toss it in a skillet over medium heat with a splash of water – microwaving makes the shrimp rubbery. Trust me, it’s almost as good as fresh!
Cajun Shrimp and Sausage FAQs
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them extra dry—frozen shrimp release more moisture. My trick? Lay them on paper towels and press gently before seasoning.
How spicy is this dish?
It’s got a nice kick but won’t blow your head off! The heat comes from the Cajun seasoning and optional red pepper flakes. Start with less seasoning if you’re sensitive—you can always add more at the table. My kids eat it (with extra rice to tame the heat).
Can I make this ahead?
The shrimp cooks so fast that I recommend making it fresh. But! You can prep everything in advance—slice the sausage, chop the broccoli, and mix the spices. When dinner time hits, you’ll be done in 15 minutes flat.
What if I don’t have Cajun seasoning?
No worries! Mix 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/4 tsp black pepper, and 1/4 tsp dried thyme. It won’t be identical, but it’ll still taste amazing with that garlic butter sauce.
Can I use chicken instead of shrimp?
Sure thing! Swap in bite-sized chicken pieces—just cook them through (about 5-6 minutes) before adding the garlic butter. The smoky sausage still makes it feel like a proper Cajun rice bowl.
Nutritional Information
Here’s the scoop on what’s in each delicious bowl – but remember, these are just estimates! Actual values will vary based on your exact ingredients and portion sizes. One serving (about 1/4 of the recipe) clocks in around 520 calories with 35g protein – not bad for something this flavorful! The shrimp and sausage pack a protein punch, while the broccoli adds fiber and nutrients. Just keep in mind that Cajun seasoning brands differ in sodium content, so adjust to your dietary needs. Now stop reading and go make this already – then tell me how yours turned out!
Print
30-Minute Cajun Shrimp and Sausage Skillet – Bold & Easy
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A flavorful and quick one-pan dinner with Cajun-spiced shrimp, smoked sausage, and broccoli served over warm rice.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz smoked sausage (Andouille or kielbasa), sliced into rounds
- 3 cups broccoli florets
- 3 cups cooked rice (white or brown), warm
- 2 tbsp olive oil, divided
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp lemon juice (plus lemon wedges, optional)
- 1 1/2 tsp Cajun seasoning (plus more to taste)
- 1/2 tsp paprika
- 1/2 tsp salt (adjust if Cajun seasoning is salty)
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional)
Instructions
- Cook the broccoli: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add broccoli and a pinch of salt and pepper. Sauté 4–6 minutes until bright green and lightly browned. Remove to a plate.
- Brown the sausage: Add sliced sausage to the same skillet and cook 2–3 minutes per side until browned. Remove to the plate with broccoli.
- Season the shrimp: Pat shrimp dry. Toss with Cajun seasoning, paprika, black pepper, and a small pinch of salt (if needed).
- Cook the shrimp: Add remaining 1 tbsp olive oil to the skillet. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through.
- Make it garlicky: Lower heat to medium. Add butter and garlic; cook 30 seconds until fragrant. Stir in lemon juice (and red pepper flakes if using).
- Combine: Add broccoli and sausage back to the skillet, toss to coat in the buttery sauce, then serve over warm rice.
Notes
- Adjust Cajun seasoning to your preferred spice level.
- Use fresh lemon juice for the best flavor.
- Serve immediately to enjoy the dish at its best.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 220mg