By Kaitlin Barger
1 pound large or jumbo shrimp
14 ounces sausage (pork or chicken), sliced
2 medium zucchini, sliced
2 medium yellow squash, sliced
1/2 bunch of asparagus, cut into halves or thirds (depending on size)
1 red bell pepper, cut into chunks
2 tablespoons Cajun seasoning, (see recipe below)
2 tablespoons olive oil
2 tablespoons paprika
2 tablespoons garlic powder
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons onion powder
2 teaspoons cayenne pepper
1 teaspoon red pepper flakes
1 teaspoon sea salt
1. Put shrimp, sausage, zucchini, squash, asparagus and bell pepper in a large bowl.
2. Add Cajun seasoning and olive oil. Toss until all ingredients are coated.
3. Add ingredients to a large skillet on medium to high heat.
4. Cook for about 5-7 minutes until vegetables are tender and the shrimp is pink.
Be careful not to overcook shrimp. Once they turn pink, they’re ready to go. If you want vegetables and sausage cooked a bit more, brown them a bit before putting in shrimp. This dish tastes best served immediately, but it also tastes great leftover.
I am by no means an avid recipe follower. I always end up changing some things up (usually adding more cayenne).You can substitute any ingredients to your liking.