Emulsifier Free Paleo Cajun Shrimp & Sausage Skillet with Lime
Bold, smoky, and bright with citrus, this one-pan wonder brings serious Louisiana heat to your weeknight table without a single additive or emulsifier in sight. Many store-bought sausages and spice blends are loaded with stabilizers and fillers, but this recipe leans on a homemade Cajun blend and a clean, Paleo-friendly andouille to keep every ingredient exactly what it says it is. Avocado oil handles the high heat like a champ, giving the sausage rounds a deep, caramelized sear and the peppers and onions those gorgeous charred edges that make the whole dish sing. The shrimp go in last so they stay tender and just-cooked, soaking up all that spiced, garlicky goodness from the pan. A hit of fresh lime juice and zest at the finish cuts right through the richness and lifts every flavor to the next level. It all comes together in a single cast iron skillet, which means bold flavor, easy cleanup, and zero compromise on what goes into your food.
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Learn more →Ingredients
4 servings
For the skillet
- 1 lb large shrimp (21–25 count), peeled and deveined, tails on or off
- 12 oz paleo-friendly andouille or smoked pork sausage, sliced into ¼-inch rounds
- 2 tbsp avocado oil, divided
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
Cajun spice blend
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For finishing
- 2 tbsp lime juice (from about 2 limes)
- 1 tsp lime zest
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, combine the smoked paprika, dried oregano, dried thyme, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Pat the shrimp dry with paper towels, then toss them in half of the spice blend until evenly coated. Set aside.
- 2
Heat 1 tbsp of the avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the sausage rounds in a single layer and cook, undisturbed, for 2–3 minutes until the cut sides are deeply browned, then flip and cook 1–2 minutes more. Transfer the sausage to a plate.
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