Cajun Corned Beef & Sausage Skillet (Printable)

Quick spicy skillet with corned beef, sausage, peppers, and Cajun seasoning

# 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, optional

# How to Make It:

01 - Heat olive oil in a large skillet over medium-high heat until shimmering.
02 - Add sliced smoked sausage to the hot skillet. Cook for 3–4 minutes, stirring occasionally, until lightly browned on edges.
03 - Add chopped onion and minced garlic. Sauté for 2 minutes until fragrant and softened, stirring to prevent burning.
04 - Stir in diced red and green bell peppers. Cook for 3 minutes until just tender-crisp, maintaining vibrant color.
05 - Add corned beef strips and sweet corn kernels. Sprinkle Cajun seasoning, smoked paprika, black pepper, and salt evenly over mixture.
06 - Toss everything together thoroughly. Cook for 5–7 minutes, stirring often, until all components are heated through and flavors have melded.
07 - Taste and adjust seasoning as needed. Remove from heat, garnish with fresh chopped parsley, and serve hot with lemon wedges on the side.

# Expert Advice:

01 -
  • The Cajun seasoning transforms simple ingredients into something that tastes like it simmered for hours
  • Everything happens in one pan so cleanup is practically nonexistent
02 -
  • Dont crowd the skillet or the meat will steam instead of getting that beautiful sear
  • The corned beef is already cured so go easy on additional salt at first
03 -
  • Prep all your ingredients before turning on the stove because once you start cooking everything moves fast
  • A cast iron skillet holds heat better than stainless steel giving you superior browning

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