Cajun Shrimp and Andouille Sausage Skillet
A fast one-pan weeknight dinner: smoky andouille browned until caramelized, Cajun-spiced shrimp seared just until pink, then the Louisiana trinity of onion, bell peppers and celery with garlic and zucchini, all simmered briefly with fire-roasted tomatoes and finished with lemon and scallions. Ready in about 30 minutes; serve over rice or cauliflower rice.
At a glance
Ingredients and method are in the app
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