Cajun Shrimp and Sausage Skillet

Instructions

1. 1

   In a bowl, toss 1 lb large shrimp, peeled and deveined, with 1 tablespoon Cajun seasoning until evenly coated. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat until smoking. Add 12 oz sliced andouille sausage and cook without moving for 2–3 minutes until browned on one side, then toss to brown the other side. Remove the sausage to a plate.

2. 2

   Add 1 diced red bell pepper, 1 diced yellow bell pepper, and 1 medium diced onion to the same skillet over medium-high heat; cook for 4 minutes until softened and charred at the edges. Add 4 minced garlic cloves and the remaining 1 tablespoon Cajun seasoning; cook for 1 minute until fragrant.

3. 3

   Add the shrimp in a single layer to the skillet; cook for 1–2 minutes per side until they turn pink and are cooked through — be careful not to overcook them.

4. 4

   Return the sausage to the pan. Pour in 1 cup chicken broth and 2 tablespoons fresh lemon juice, scraping up any browned bits from the bottom of the pan. Add 2 tablespoons butter and toss everything together until the butter melts into the sauce, about 1 minute.

5. 5

   Garnish the dish with fresh parsley and sliced green onions. Serve directly from the skillet over white rice or with crusty bread.