Cajun Corned Beef & Sausage Skillet (Print View)

Hearty skillet with corned beef, andouille sausage, corn and peppers in Cajun spices

# What You'll Need:

→ Meats

01 - 7 oz corned beef, cut into bite-sized strips
02 - 7 oz smoked sausage (andouille or kielbasa), sliced

→ Vegetables

03 - 1 cup sweet corn kernels (fresh, canned, or thawed frozen)
04 - 1 medium red bell pepper, diced
05 - 1 medium green bell pepper, diced
06 - 1 small red onion, finely chopped
07 - 2 cloves garlic, minced

→ Spices & Seasonings

08 - 2 tsp Cajun seasoning
09 - 1/2 tsp smoked paprika
10 - 1/4 tsp black pepper
11 - 1/4 tsp salt, adjust to taste

→ Other

12 - 2 tbsp olive oil
13 - 2 tbsp chopped fresh parsley for garnish
14 - Lemon wedges for serving

# How to Make:

01 - Pour olive oil into a large skillet and warm over medium-high heat until shimmering.
02 - Add smoked sausage slices to the hot pan. Cook for 3-4 minutes, stirring occasionally, until edges are lightly browned.
03 - Toss in chopped onions and minced garlic. Sauté for 2 minutes until fragrant and onions begin to soften.
04 - Stir in diced red and green bell peppers. Continue cooking for 3 minutes until peppers are just tender-crisp.
05 - Add corned beef strips and sweet corn kernels. Sprinkle Cajun seasoning, smoked paprika, black pepper, and salt evenly over the mixture.
06 - Toss everything together thoroughly. Cook for another 5-7 minutes, stirring frequently, until all components are heated through and flavors have melded together.
07 - Taste the skillet and adjust salt or Cajun seasoning as needed for your preference.
08 - Remove from heat immediately. Scatter fresh parsley over the top and serve hot with lemon wedges on the side.

# Expert Suggestions:

01 -
  • The Cajun seasoning transforms ordinary ingredients into something that tastes like it simmered all day
  • Everything happens in one pan, which means maximum flavor and minimum cleanup
02 -
  • Do not overcrowd your pan or the meat will steam instead of getting those crispy edges we are after
  • Let the skillet get properly hot before adding your first ingredient, this makes all the difference
03 -
  • Cut all your ingredients before you turn on the stove, the cooking moves fast once you start
  • Room temperature sausage cooks more evenly than cold straight from the fridge

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