Cajun Stir Fry Recipe – Sausage, Peppers and Onions

Cajun Stir Fry (9) (Large)This may be the easiest MasterChomp dish to date, but it’s also one of the tastiest. Kielbasa may seem out of place here, and I realize that Andouille sausage is the more authentic option, but in my experience the Kielbasa has just the right flavor and texture for this dish. Certainly feel free to substitute Andouille if you prefer. Basically, this is just a quick and delicious weeknight meal that usually yields enough for lunch the next day as well.

I also do a version of this dish with shrimp and sausage. If you’d like to add shrimp, basically just coat them in olive oil and Cajun seasoning and then toss them into the stir fry in the last two minutes of cooking.

Cajun Stir Fry – What You’ll Need:

Cajun Stir Fry – What You’ll Need to Do:

Prepare the box of Zatarain’s as directed. This will take about a half hour to cook, so be sure to start it before preparing the stir fry.

Cut the kielbasa sausage into bite-size pieces. Roughly dice the onion and peppers into similar sized pieces. Heat a wok or large skillet over high heat and add two tablespoons olive oil. Then add the cut-up Kielbasa and stir until it starts to brown.

Then add the onion and peppers and stir fry until the onion is translucent and the peppers have softened and started to brown.

Spoon a generous amount of the Zatarain’s onto a plate or large bowl and then top with the stir fry. Serve with hot sauce to taste.

Cajun Stir Fry (8) (Large)

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