Looking for an easy Cajun stir fry recipe to make on the griddle? This delicious Blackstone shrimp and sausage recipe is a perfect mash-up of a Cajun shrimp boil and a Cajun stir fry!
Every now and then I get a hankering for a big bowl of Cajun soul food. I love the flavors of deep south Louisiana, but living in East Tennessee, there aren’t very many places to get my favorites like jambalaya or Cajun shrimp and grits. So I usually have to resort to making my own Cajun recipes at home.
In the past, I’ve made Cajun shrimp and sausage fried rice on the griddle, which is a fantastic spin on griddle fried rice. But since the wife and I are trying to load up on more veggies and less rice, I decided to do a different type of Cajun dinner on the griddle.
And, call me crazy, but I decided to throw in some of the flavors of a traditional shrimp and sausage boil. And this easy Blackstone griddle recipe was a home run! Even my wife, who typically doesn’t eat carb-heavy potatoes, polished off an entire plate of this griddle Cajun stir fry.
The combination of shrimp, sausage, vegetables, and the perfect blend of Cajun seasonings made this easy Blackstone recipe a winner! Here’s how to make it:
What to put in a Cajun Stir Fry
This Cajun stir fry recipe includes baby potatoes as the starch instead of the fried rice or white rice that is served with a typical Asian style stir fry, so it’s more like a sheet pan dinner of sorts. Here are the ingredients that I used:
We used two classic Cajun proteins in our griddle stir fry – shrimp and andouille sausage. You can also substitute boneless skinless chicken breasts or thighs for the shrimp if you wish. But I would definitely recommend an Andouille sausage to keep with the Cajun flavors. The Richard’s brand sausage that we used was very good… HIGHLY recommended!
This Cajun stir fry includes lots of veggies, because we were trying to keep it on the healthier side. Here are the vegetables that we used for our Cajun stir fry dinner:
- baby potatoes – We used a bagged potato medley blend of baby red and yellow potatoes. These smaller potatoes are perfect for griddle cooking, especially when you boil or parboil them first.
- red bell pepper
- okra – We used bagged frozen whole okra.
- yellow corn – You can use fresh or frozen.
- yellow squash
- green onion for garnish
The Cajun Seasonings
To keep with the theme of “Cajun shrimp boil” we used the Louisiana brand Crawfish Shrimp and Crab Boil dry mix (look for the smallest bag at the grocery store because you only need a few tablespoons). This packet is designed to be added to a large pot of boiling water with shrimp, sausage, potatoes, and corn on the cob, so we thought that it would be perfect for seasoning the baby potatoes while they boiled.
We also used a combination of two Cajun seasonings to sprinkle on the sautéed vegetables and shrimp while they cooked on the griddle. The seasonings that we used are Wide Open Foods Creole Blackening Seasoning (my favorite Cajun seasoning) and the Cajun Ninja’s Pi-yahhhh! Seasoning, but feel free to substitute whatever Cajun or Creole blend that you have in the pantry.
You can also add a fresh squeeze of lemon juice for a punch of acidity when you plate up your Cajun stir fry.
How to Make a Cajun Stir Fry on the Blackstone Griddle
Much like a sheet pan dinner that you bake in the oven, this Cajun stir fry recipe is very easy to make on the griddle… Think of the flat top grill as your “sheet pan”, because all of the ingredients (besides the shrimp) go on the griddle at the same time. And the clean up is minimal.
Here’s how to make this fantastic Cajun griddle dinner:
Step 1: Boil baby potatoes in a shrimp boil liquid.
I love the potatoes that are boiled in a large pot with the shrimp, sausage, and Cajun seasonings in a traditional shrimp boil. So I tried to replicate those flavors on the griddle. By boiling the baby potatoes in a simple Cajun flavored liquid, you’re able to add major flavor to an otherwise bland ingredient.
Simply cut the potatoes in half or quarters, depending on the size of your potatoes. Then add about 1/4 of the shrimp boil dry mix to a pot of water and boil the baby potatoes until just before they’re fork tender:
Then, remove the pot from the heat and allow the potatoes to cool down a bit in the liquid before adding them to the griddle.
You can also taste your potatoes at this stage so that you have a better idea of how much seasoning you’ll need in the rest of your Cajun stir fry dinner. Our potatoes were quite spicy because of how concentrated the shrimp boil dry mix was, so we basically used the flavor from the potatoes as the “heat source” to carry the spice through the dish.
Depending on your spice tolerance, you may want to add more or less Cajun seasoning to the sausage and vegetables to balance the flavor of the potatoes.
Step 2: Cut the andouille sausage and vegetables.
While your potatoes are cooking in the Cajun shrimp boil liquid, go ahead and prep your vegetables and sausage by cutting them into bite-sized pieces like this:
As with any stir fry or sheet pan dinner, be sure that all of the ingredients are fairly uniform in size so that they cook evenly. Then thinly slice some fresh garlic to add to the potatoes later.
You can go ahead and slice your green onions and lemon wedges for serving also.
Step 3: Cook the Cajun sausage, vegetables, and potatoes on the griddle.
When the baby potatoes are just barely fork tender, it’s time to start cooking everything on the griddle. Add a good amount of butter to your pre-heated griddle, and start “frying” the boiled potatoes in the butter like this:
Then, sprinkle the fresh sliced garlic on top of the potatoes and allow them to cook untouched for a few minutes to start developing a slight char.
After you get the potatoes on the griddle, add some more butter or your favorite cooking oil to a clear spot on the griddle and start cooking the sausage and vegetables at the same time. If you’re using frozen okra like I did, then you may want to cook it separately because it will release more moisture.
Here’s what my 36″ Blackstone griddle looked like at this point:
Continue cooking all of the ingredients (besides the shrimp) until tender, stirring occasionally. The vegetables, sausage, and potatoes should develop a bit of char from the griddle.
When all of the ingredients are cooked through, clear off a space on the griddle and add some more butter or cooking oil. Add the shrimp to the griddle, season them with your Cajun seasoning, and sauté the shrimp until they’re cooked through.
Step 4: Add all Cajun stir fry ingredients together.
When the shrimp are done cooking, turn off the griddle. There will still be plenty of residual heat to finish off the dish.
Then, just add all of the ingredients together and sauté for another 2-3 minutes for all of the flavors to marry together. And your delicious griddle Cajun stir fry is done!
Squeeze some fresh lemon juice over the top of the dish, and sprinkle with some sliced green onions before serving. And your Cajun griddle dinner should look something like this:
Want to try some other dishes with a Cajun influence? Check out these recipes:
- Cajun Shrimp Fried Rice on the Blackstone Griddle
- Smoked Roast Beef Po’ Boy with Chuck Roast – New Orleans Style!
- Bourbon Chicken on the Griddle – Easy Blackstone Chicken Recipe
Cajun Stir Fry Recipe
Want to add this easy Blackstone griddle recipe to your list of healthy dinners to make? Use the recipe card down below to print out this Cajun stir fry recipe and save it for later:
Cajun Stir Fry on the Griddle
- 24 oz baby potatoes halved or quartered depending on size
- 4 tbsp Louisiana Crawfish Shrimp and Crab Boil dry mix
- 4 tbsp butter
- 4 cloves garlic thinly sliced
- 2 tbsp your favorite cooking oil
- 12 oz andouille sausage
- 6 oz whole okra
- 1 medium bell pepper
- 1 medium yellow squash
- 1 medium zucchini
- ¼ large onion
- 1 cup frozen corn kernels
- Cajun or Creole seasoning
- 1 lb shrimp peeled and deveined
- fresh lemon juice
- sliced green onion for garnish
- Add crab boil dry mix and cut baby potatoes to a pot of boiling water. Boil the potatoes until just before fork tender. Then remove the pot from the heat and allow the potatoes to cool in the broth for about 5 minutes.
- While potatoes are boiling, cut bell pepper, squash, zucchini, onion, and sausage into bite-sized chunks.
- Add about 2 tablespoons of butter to the preheated griddle. Use a strainer to remove the boiled potatoes from the liquid and transfer them to the hot griddle. *Reserve potato liquid for later. Sprinkle the thinly sliced garlic on top of the potatoes and allow the potatoes to start cooking in the butter untouched to develop some color.
- After adding the potatoes to the griddle, immediately add about 2 tablespoons of your favorite cooking oil to the other side of the griddle. Add the cut sausage and all of the vegetables to the oiled surface to begin cooking. *If you are using frozen okra, add it to a separate area on the griddle so that the excess moisture can escape while it's cooking.
- Sprinkle the sausage and vegetable mixture and the baby potatoes with Cajun or Creole seasoning. Stir the potatoes and sausage and vegetable mixture separately. Continue to cook until the potatoes have developed a slight golden color, the sausage is cooked through, and the vegetables are tender.
- Add about 2 tablespoons of butter to a clear area on the griddle. Add the shrimp to the butter. Season shrimp with Cajun or Creole seasoning and sauté, stirring occasionally, until shrimp are cooked through. Once shrimp is cooked through, about 5-7 minutes depending on temp of griddle, turn griddle off.
- Combine all ingredients (baby potatoes, vegetables, sausage, and shrimp) together and sauté for an additional 2 minutes for flavors to incorporate. *You can add about 2-4 tablespoons of the reserved crab boil potato liquid to the stir fry for additional flavor and moisture.
- Transfer the Cajun stir fry to a serving platter. Squeeze fresh lemon juice over top, and sprinkle with sliced green onions to garnish. Enjoy!
- For seasonings – I used a combination of Wide Open Foods Creole Blackening seasoning and Cajun Ninja Pi-Yahhhh Seasoning.
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