Healthy eating does not mean that you have to skip out on flavor and this Cajun Asparagus and Sausage Skillet delivers the flavor. Loaded with tons of veggies and tasty spice, this sausage skillet is a quick and easy weeknight meal that you can make in about 40 minutes. Your family won’t even realize they are eating a healthy recipe when you serve them this Cajun flavor explosion.
Back when my husband and I were dating we went to to New Orleans for a long weekend. We had an amazing time seeing the sites, visiting voodoo shops, and touring the cemeteries. But our absolute favorite thing to do there was eat. I think we might have had four or five meals a day just so we could try as many restaurants as possible. If you are interested in going there my friend Lauren has some great city guides on where to go and what to do you can check out here.
We are always looking for ways to bring a little bit of that flavor home to Missouri and this skillet does just that. I know that we don’t include any seafood in this asparagus sausage skillet, but we live in Missouri. So fresh, flavorful seafood isn’t exactly available on every street corner. We make due with what we have and dream of the day we get to go back to the Gulf coast.
The idea for this recipe actually came from my sister (thanks Aub!). She’s a busy mom of the worlds cutest toddler and fully understands just how hard it is cook with kids around on a time limit. You wouldn’t think that a four year old would be that busy but between swim practice and dance and preschool events there is hardly any time for long, tedious recipes. This is a quick go to meal that the kid will eat and the adults will actually enjoy.
Tips for making this recipe:
- Be sure to blanch the asparagus. I know it probably seems like just an extra step and extra pot dirtied. But if you don’t blanch it first it takes it quite a while to cook in the skillet and by then it’s gotten soggy and everything else has gotten soggy and it’s not really the same.
- Don’t poke the potatoes. It’s very difficult to stop yourself from constantly stirring and poking the pan. But try and restrain yourself. Stirring the potatoes constantly will only make them take longer to cook and degrade their shape.
- If Cajun seasoning is too spicy for you or your little ones feel free to cut back on the amount. If you don’t have/don’t like Cajun seasoning this skillet is also delicious with Italian seasoning. Feel free to adjust to your and your families personal tastes.
- While it isn’t essential, I’m obsessed with cooking in my cast iron skillet. It really helps you get a great sear on everything. Not just meat! I’ve included a link to the one I use below. But you can sometimes find vintage ones in flea markets!
This Spicy Cajun Asparagus and Sausage Skillet is the quick and easy dinner your family needs! Packed with seasonal veggies and even more flavor this meal is healthy, fresh and perfect for a busy weeknight meal.
- 1 Bunch Asparagus Chopped into 2" pieces
- 2 Cups Water
- 4 Red Potatoes Cubed
- 2 Carrots Sliced into 1/4" pieces
- 1 Green Bell Pepper Diced
- 1/2 Medium Yellow Onion Diced
- 1 Package/14 oz Smoked Sausage Sliced into 1/2" pieces
- 2 Tsp Cajun Seasoning
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
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Prepare all ingredients by dicing and chopping all vegetables and the sausage. Bring the 2 cups of water to a boil in a medium sized pan.
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Add chopped asparagus to boiling water and set timer for 5 minutes. While asparagus is boiling, add oil to a skillet over medium heat and add potatoes and add potatoes and carrots in a single layer.
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Once asparagus has boiled for 5 minutes and turned bright green drain pot and set aside. Allow potatoes and carrots to cook for 15 minutes or until they begin to soften.
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Push potatoes and carrots to the edges of the skillet and add onions, peppers, and sausage to skillet. Add seasoning to skillet and cook for an additional 10 minutes or until onions have softened and sausage has browned.
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Add asparagus to skillet to and throughly mix all ingredients so they have all been evenly coated in the seasoning. Serve warm.
Amount of seasoning can be adjusted to taste if too spicy.
You might also enjoy:
- Crock-pot Pork Carnitas with Traditional Chimichurri | Whole 30 – Paleo – Gluten Free
- Roasted Asparagus and Tomatoes | Whole 30 Option
- Sugar Free Broccoli Beef | Whole 30 – Paleo – Gluten Free
You might need:
The following are affiliate links which means that at no cost to you, I will earn a small commission if you click through and purchase. I only recommend products I have used myself or that I believe are highly reliable. You can learn more about this here.
- Lodge cast iron skillet
- Sugar free cajun seasoning
Hello! I'm Hayley the author, recipe developer, and taste tester for this blog. I love creating simple, healthy recipes that everyday people can enjoy. I share recipes and the tips and tricks I have learned on my journey. I'm excited to share my meals with you!
This sounds amazing! As per usual, I can’t wait to make it! And thank you for linking to my city guide! I promise your readers will not be disappointed!
This looks absolutely amazing. Although, I’d probably skimp on the onions, I could totally make this at home! I love only using one pan! Thanks for another amazing recipe! 🙂
My husband hates onions too! I just make him pick them out because I think they’re the best!! You could totally skip them or just replace with a dash of onion powder instead.
Onion powder I can definitely work with. haha
Wow !! I love anything with Cajun, I put it on most stuff… literally even my spaghetti gets the Cajun treatment lol! I’m a big asparagus fan too, & im all for getting thosr veggies in there with the kids meals! gotta give this a try this week, watch this space!!
This looks absolutely delicious!!
Thanks Becca! It really is sooo good!
I love cajun! Yum. This looks like the perfect dinner recipe with tons of flavor!
Thanks for joining #WanderingWednesday! 🙂
So excited to be apart of it Shiree! I will definitely be back next week.
I’d like to make this recipe tonight, it looks delicious; However, the actual recipe and steps are nowhere on this page. I first found this recipe on Pinterest and clicked for details using my phone and when the recipe and steps werent listed on your site, I figured that perhaps it wasnt mobile compatible. I tried using my phones internet, same issue. I am now on my laptop and am having the same issue. The pictures, tips, and “story” all show up fine, as well as the comments, but the recipe and steps are nowhere to be found. Not sure if you are having issues with your website or it’s a fluke, but I thought I’d let you know either way. I still would love to make this tonight as I have all of the ingredients, so if there is a way for you to comment back or email me with the recipe and steps I would greatly appreciate it!
Hi Amanda! Thank you so much for bringing this to my attention. I just updated the plug-in and I think that was the issue. It should all be showing correctly now. I hope you love it! Be sure to comment on the pin with a picture and what you think.
Thank you so much for your prompt reply/fix! I see it now and can’t wait to make it tonight!
Looks delicious! Trying this week and serving over white rice ????
Hi Lisa! It is one bell pepper. I used green but any color will work! I will get that updated in the ingredients. Let me know how it goes!
Thank you for getting back with me. I believe I’m going to experiment with a poblano pepper as my family isn’t fond of bells. I’ll let you know how it goes.
I bet poblanos will be delicious in this!
This was a big hit with my husband. The poblanos were delicious. I would recommend them if someone is looking for a bell pepper alternative.
Thoughts …..,,,Can you double this a freeze one?
Hi Angela! I haven’t frozen it before but I don’t see why you couldn’t. Just make sure that it is airtight and completely cool before you put it in the freezer. Let me know how it goes if you try!
Just FYI, you don’t have the bell pepper listed in the ingredients. I went to make the recipe and had no green pepper 🙁
Oh no! I’m so sorry about that Emily. Bell pepper has been added to the ingredients list. I hope you love it!
Hi there!
Just wondering what oil you use and how much?
Hi Beth! I typically use avocado oil, but any oil with a high smoke point will work just fine for this. I use about 1 tablespoon of oil but you can add more if the pan gets too dry.
My family loved this! I did 3 Russet potatoes and 1 large seeet potato and then added fresh baby spinach in at the end!
Do you possibly have other nutrition facts besides just calories and how much one serving is?
Hi Krista, unfortunately I do not. But you should be able to plug the link to the recipe in at http://www.MyFitnessPal.com to get a break down of the nutrition!