Start by seasoning the shrimp with half the Cajun seasoning and smoked paprika.

Heat a large skillet over medium heat, add 1 tablespoon of olive oil.

Add shrimp and sauté until pink and cooked through, about 2-3 minutes per side. Set aside on a plate.

Note: Don’t overcook the shrimp; they can turn rubbery if left on the heat too long.

Use the same skillet to keep those flavors intact. Add the remaining oil.

Slice the chicken sausage into bite-sized pieces and cook until golden brown, about 5 minutes.

Remove and set aside with the shrimp.

Warning: Be careful not to overcrowd the pan, or the sausage won’t crisp up as nicely.

Add bell peppers, onions, and garlic to the skillet.

Season with salt, pepper, and the remaining Cajun seasoning.

Cook until softened and slightly caramelized, about 7-8 minutes.

Chef’s Tip: Caramelizing the onions and peppers adds a depth of flavor that you don’t want to skip!

In a medium bowl, whisk the eggs with a pinch of salt and pepper.

Pour eggs into the skillet, pushing them around gently until soft curds form, 4-5 minutes.

Note: Low and slow is the key to creamy scrambled eggs.

Add the shrimp and sausage back into the skillet, stirring gently to combine everything.

Garnish with fresh parsley and serve warm.

Serving Suggestion: Serve with crusty bread on the side to mop up those flavors!