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Keto Cajun Shrimp and Sausage Skillet

Keto Cajun shrimp sausage skillet with creamy sauce, bell peppers, and fresh parsley garnish in a cast-iron pan
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A spicy, creamy one-pan meal packed with bold Cajun flavor. This keto Cajun shrimp sausage skillet combines juicy shrimp, smoky andouille sausage, and colorful peppers in a rich cream sauce. Low-carb, high protein, and perfect for busy weeknights.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 12 oz andouille sausage, sliced into rounds
  • 1 tablespoon olive oil
  • 1 large bell pepper (any color), diced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 tablespoon Cajun seasoning (or more to taste)
  • 1 teaspoon smoked paprika
  • 1/2 cup chicken broth
  • 2 tablespoons butter
  • Fresh parsley, chopped for garnish

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add sliced andouille sausage and cook until browned and slightly crispy on the edges, about 3 to 4 minutes. Remove and set aside.
  2. Season shrimp with salt, pepper, and 1 teaspoon Cajun seasoning. Add to the hot skillet and cook 1 to 2 minutes per side until pink and opaque throughout. Remove immediately and set aside with the sausage.
  3. Reduce heat to medium. Add butter, then diced bell pepper and onion. Saute until softened and lightly golden, about 5 to 7 minutes. Add garlic and cook 1 more minute until fragrant.
  4. Stir in remaining Cajun seasoning and smoked paprika to coat the vegetables. Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
  5. Bring to a simmer, then reduce heat and stir in heavy cream. Simmer uncovered for 2 to 3 minutes until sauce thickens slightly and coats the back of a spoon.
  6. Return sausage and shrimp to the skillet. Toss to coat in the creamy sauce and heat through for 1 to 2 minutes. Do not overcook.
  7. Top with fresh chopped parsley and serve immediately over cauliflower rice or zucchini noodles.

Notes

  • Do not overcook the shrimp. They only need 1 to 2 minutes per side and will finish warming through when returned to the sauce.
  • Start with 1/2 tablespoon of Cajun seasoning if you prefer milder heat and build from there.
  • For a richer sauce, stir in a handful of shredded cheddar or parmesan at the end.
  • Not recommended for freezing. Store refrigerated in an airtight container for up to 3 days and reheat gently in a skillet with a splash of broth or cream.

Nutrition

Find it online: https://www.benefitiany.com/keto-cajun-shrimp-sausage-skillet/