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Cajun Shrimp, Sausage & Vegetable Stir Fry

“You don’t need a silver fork to eat good food.” Paul Prudhomme

Cooking Method ,
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 10 10 mins Cook Time: 10 10 mins Total Time: 20 mins
Servings 6
Calories 220
Ingredients
  • 1 pound shrimp (large, peeled and deveined)
  • 12 ounces pork and venison sausage (Holmes Smokehouse brand)
  • 1 or 2 each zucchini squash (medium size, sliced into rounds)
  • 1 or 2 each yellow squash (medium size, sliced into rounds)
  • 4 to 6 each asparagus spears (sliced into thirds)
  • 1 cup cherry tomatoes (sliced)
  • 2 tablespoons olive oil (EVOO)
  • 1 tablespoon Cajun seasoning (salt-free)
  • 1/4 teaspoon salt (Diamond Crystal Kosher salt)
  • 1/4 teaspoon ground black pepper (smoked)
Instructions
  1. Assemble all the ingredients.  Set out a knife & carving board, a large mixing bowl and a large, deep skillet.

  2. Place all the ingredients into a large bowl except the sliced tomatoes. Using your hands or large wooden spoon, gently toss the ingredients until well coated with the olive oil.

  3. Pour the contents of the bowl into a large, deep skillet. Using medium high heat, sauté for 4 to 8 minutes until the shrimp is pink & opaque and the vegetables are tender. Add the sliced tomatoes during the last 3 or 4 minutes of cooking.

  4. If desired, garnish with fresh parsley and serve immediately. Goes well over long grain & wild rice, or cheese grits or angel hair pasta.

Nutrition Facts

Serving Size 1 3/4 Cups

Servings 6


Amount Per Serving
Calories 220kcal
% Daily Value *
Total Fat 10g16%
Saturated Fat 2g10%
Cholesterol 36mg12%
Sodium 424mg18%
Potassium 1049mg30%
Total Carbohydrate 3g1%
Dietary Fiber 2g8%
Sugars 2g
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

 All the vegetables can be cut & mixed and refrigerated the night before in a zip-lock plastic bag.  I try to slice the veggie medallions about 3/8 inch thick and then I half them to half-moon shape. Most Cajun sausages are a little too spicy for me so I use Holmes Smokehouse Pork & Venison Sausage but almost any sausage made with pork, beef, chicken, venison or any combination will work.