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Cajun stir fry on Blackstone griddle
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5 from 1 vote

Cajun Stir Fry on the Griddle

This Cajun stir fry has all of the flavors of a low-country shrimp and sausage boil, combined with loads of perfectly seasoned sautéed vegetables on the griddle. If you're looking for a flavorful and filling Cajun dinner to make on the Blackstone or other flat top grill, this easy Cajun stir fry recipe is for you!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Griddle Recipes, Main Course
Keyword: cajun dinner recipe, cajun shrimp and sausage, cajun stir fry, cajun stir fry recipe
Servings: 4 people
Author: Neal

Ingredients

  • 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

Instructions

  • 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!

Notes

  • For seasonings - I used a combination of Wide Open Foods Creole Blackening seasoning and Cajun Ninja Pi-Yahhhh Seasoning.