Cajun Shrimp and Sausage Skillet

• 1 lb large shrimp, peeled and deveined1 lb shrimp, peeled and deveined
• about 12 oz andouille sausage, sliced12 oz andouille sausage, sliced into coins
• 2 tbsp Cajun seasoning2 tbsp cajun seasoning
• 1 red bell pepper, sliced1 red bell pepper, sliced
• 1 green bell pepper, sliced1 green bell pepper, sliced
• 1 onion, sliced1 yellow onion, sliced
• 3 cloves of garlic, minced3 cloves garlic, minced
• a glug of olive oil2 tbsp olive oil
• 1/4 cup chicken broth1/4 cup chicken broth
• a squeeze of lemon1/2 lemon
• a couple green onions, sliced2 green onions, sliced
• 3 cups cooked white rice, for serving3 cups cooked white rice
• salt to tastesalt, to taste

Steps

1. Pat the shrimp dry and toss with about half the Cajun seasoning. Set aside while you brown the sausage.
2. Warm the oil in a large skillet over medium-high heat. Add the sliced sausage and cook 3 to 4 minutes, turning now and then, until the edges brown. Lift out and reserve.
3. Drop the bell peppers and onion into the same pan. Cook 4 to 5 minutes until soft with a little char. Add the garlic and the remaining Cajun seasoning and stir 30 seconds, until you can smell it.
4. Slide the vegetables to one side and lay the shrimp down in a single layer. Cook about 2 minutes per side, until pink and just opaque.
5. Return the sausage, pour in the broth, and toss everything together. Simmer 1 to 2 minutes until the liquid cooks down to a light glaze.
6. Squeeze the lemon over the top and scatter on the green onions. Taste, add salt if needed, and spoon over warm rice to serve.