MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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Veggie Shrimp and Sausage Cajun Skillet



Have you made my Red Beans and Rice Soup and have the leftover Cajun Seasoning just waiting to be used? This is the dish for you! You don't have to wait for soup season to enjoy this Cajun-inspired recipe. And it cooks in just 20 minutes! It is teeming with vegetables and can be served as a complete meal or with a whole grain side... brown rice would me my choice!

This dish was adapted from The Recipe Critic (www.therecipecritic.com)

Cajun Shrimp and Sausage Vegetable Skillet (serves 6)

1 pound large shrimp, peeled and deveined

12 ounces pre-cooked chicken sausage, sliced

1 large zucchini, sliced

1 large yellow squash, sliced

1 pound asparagus spears, sliced into thirds

1 large red bell pepper, big dice

1-2 tablespoons oil

1-2 tablespoons Cajun Seasoning*

In a large skillet, heat 1 tablespoon oil. Sauté the asparagus and bell pepper until asparagus brightens. Add both yellow and green squash, sausage and uncooked shrimp. Sprinkle 1 tablespoon Cajun Seasoning over pan’s contents. Sauté until squash begins to soften and shrimp are pink/opaque. Season with more Cajun Seasoning, if desired. Serve as a one-pot meal or with a side of steamed brown rice. Enjoy!

*Cajun Seasoning

2-1/2 tablespoons salt

1 tablespoon dried oregano

1 tablespoon smoked paprika

1 tablespoon black pepper

2 teaspoons cayenne pepper

Combine salt, oregano, paprika, black pepper, cayenne pepper in small sealed bag. Shake to mix. Store unused portion in the sealed bag (and use to make Red Beans and Rice Soup).

PRINTER FRIENDLY VERSION

#easycooking #glutenfree #lunchanddinner