Cajun Shrimp and Sausage Keto Brunch Skillet – A New Orleans Inspired Low Carb Delight

Allergens

Shellfish (shrimp), Sausage

Ingredients

• 8 ounces fresh shrimp, peeled and deveined
• 1/2 pound smoked sausage, sliced into half
• inch rounds
• 4 large eggs
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, diced
• 1/4 cup green onions, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning blend (store
• bought or homemade)
• Salt and black pepper, to taste

Instructions

1. In a large skillet over medium heat, cook the sausage slices until browned on all sides. Remove from skillet and set aside.
2. Add olive oil to the skillet and sauté bell pepper and green onions until softened. Season with Cajun seasoning blend, salt, and black pepper.
3. Stir in cherry tomatoes and cook for 1 2 minutes, or until they begin to soften slightly.
4. Add the cooked sausage back into the skillet and stir to combine with vegetables.
5. Create a well in the center of the skillet, pour in the eggs, and let them start setting. Stir gently until scrambled, combining with the sausage and vegetables.
6. Cook for 2 3 minutes or until the eggs are almost set but still slightly runny. Add shrimp on top of the egg mixture and cook until the shrimp is opaque and pink.
7. Remove from heat and let rest for a minute. Top with diced avocado and fresh parsley.

Chef’s Insight

To achieve a perfectly cooked egg, use a spatula to gently lift the edges of the eggs during cooking, allowing them to flow under the other ingredients for an even cook.

Notes

To create a visually appealing dish, arrange the ingredients in a circle around the skillet for an eye-catching presentation.