Bold, smoky, and loaded with color, this one-pan dinner is the kind of meal that makes a weeknight feel like a celebration. Juicy shrimp and deeply browned sausage come together with charred bell peppers and onion, all coated in a homemade Cajun spice blend that you mix yourself from scratch — so you know exactly what's in it. That matters more than it might seem, because many store-bought Cajun seasonings and pre-seasoned sausages sneak in fillers or grain-based additives that can be hard to spot on a label. Here, every ingredient is straightforward and easy to verify, from the avocado oil down to the smoked paprika. The finishing touch of fresh lime juice and zest cuts right through the heat and richness, lifting the whole skillet into something genuinely bright and craveable. A cast iron pan does the heavy lifting, building up those gorgeous seared edges on the sausage and giving the vegetables just enough char to deepen the flavor. Scatter some cilantro on top and squeeze on an extra wedge of lime, and dinner is done.
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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.
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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