Cajun shrimp and andouille sausage skillet

• 450 g large shrimppeeled and deveined, tail-on or off
• 225 g andouille sausagesliced into 6mm (¼-inch) rounds
• 1 red bell pepperseeded and sliced into thin strips
• 1 green bell pepperseeded and sliced into thin strips
• 1 yellow onionhalved and sliced into thin half-moons
• 4 garlic clovesminced
• 1 ½ tsp smoked paprika
• ½ tsp cayenne pepper
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp garlic powder
• ½ tsp onion powder
• ¾ tsp kosher salt
• ½ tsp black pepper
• 2 tbs avocado oil
• 1 tbs unsalted butter
• 1 lemonhalved
• 2 tbs fresh flat-leaf parsleyroughly chopped

1. 1

   In a mixing bowl, combine the smoked paprika, cayenne, dried oregano, dried thyme, garlic powder, onion powder, kosher salt, and black pepper. Toss the shrimp with about two-thirds of this spice blend until evenly coated. Set aside the remaining spice blend for later.

   Tip: Seasoning the shrimp separately ensures they get a direct hit of flavor rather than competing with the vegetables.

2. 2

   Heat 1 tablespoon of avocado oil in a 30cm (12-inch) skillet over high heat until the oil just begins to shimmer. Add the andouille sausage rounds in a single layer and cook without moving for about 2 minutes per side, until deeply browned with crispy edges. Transfer to a plate.

   Tip: Don't crowd the pan — the sausage needs direct contact with the hot skillet to get that caramelized crust.

3. 3

   In the same skillet over high heat, add the seasoned shrimp in a single layer. Cook undisturbed for about 90 seconds until the bottoms turn pink and develop a light char, then flip and cook another 60 seconds until just cooked through — they should be opaque and curled into a loose C shape. Transfer to the plate with the sausage.

   Tip: Shrimp cook fast. Pull them slightly before you think they're done — residual heat finishes the job. Overcooked shrimp turn rubbery.

4. 4

   Reduce heat to medium-high and add the remaining 1 tablespoon of avocado oil. Add the sliced onion and both bell peppers. Cook, stirring occasionally, for about 4-5 minutes until the vegetables soften and pick up some color from the fond on the skillet. Sprinkle the reserved spice blend over the vegetables and stir to coat.

   Tip: The browned bits left behind from the sausage and shrimp are packed with flavor — let the vegetables pick all of that up.

5. 5

   Push the vegetables to the edges of the skillet and add the minced garlic to the center. Cook for about 30 seconds until fragrant, then stir everything together. Add the butter and let it melt into the vegetables, creating a light glaze.

6. 6

   Return the sausage and shrimp (along with any juices from the plate) to the skillet. Toss everything together over medium-high heat for about 1 minute until heated through. Squeeze the lemon halves over the top, scatter with the chopped parsley, and give one final toss.

   Tip: The lemon juice at the end cuts through the richness and pulls all the bold flavors into focus. Don't skip it. Leftovers keep well in the fridge for up to 2 days — reheat gently in a skillet over medium heat to avoid overcooking the shrimp.

• skillet (30cm (12-inch))
• cutting board
• chef's knife
• mixing bowl

Per serving

Nutritional values are estimates only.