Ingredients:

  • 1 lb large raw shrimp, peeled, deveined, tail-off
  • 8 oz pre-cooked smoked sausage (Andouille or Kielbasa), sliced into ½-inch rounds
  • 2 Tbsp olive oil or vegetable oil
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 large green bell pepper, cut into 1-inch chunks
  • 1 medium yellow onion, cut into 1-inch chunks
  • 1 ½ tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp cayenne pepper (adjust to taste)
  • 1 tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • ½ large lemon, cut into wedges (for serving)
  • 2 Tbsp fresh parsley, finely chopped (optional garnish)

Instructions:

  1. Pat the thawed shrimp completely dry using paper towels. In a small bowl, whisk together all the ingredients for the Cajun Seasoning Blend (paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper). In a large mixing bowl, combine the sliced sausage, bell peppers, and onion chunks.
  2. Drizzle 1 tablespoon of the oil over the sausage and vegetable mixture. Sprinkle 2 teaspoons of the prepared Cajun seasoning over the mixture and toss well until everything is evenly coated. Preheat the air fryer to 390°F (200°C) for 3-5 minutes. Place half of the seasoned sausage and vegetable mixture into the air fryer basket (do not overcrowd).
  3. Cook the first batch for 6 minutes, shaking the basket vigorously halfway through (at 3 minutes). The vegetables should be tender-crisp. Remove and set aside in a warm serving bowl. Repeat this process with the second half of the vegetable mixture.
  4. Return the shrimp to the large mixing bowl. Drizzle with the remaining 1 tablespoon of oil and the remaining Cajun seasoning mix. Toss quickly until coated. Place the seasoned shrimp in a single layer in the preheated air fryer basket. Cook the shrimp at 390°F (200°C) for 3 to 4 minutes total, until opaque and pink. Gently toss the cooked shrimp with the reserved sausage and vegetable mixture. Garnish generously with fresh parsley and serve immediately with fresh lemon wedges.