Zesty Cajun Zoodles: Low-Carb and Packed with Flavor

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creole zoodles recipe

What’s Up, Hungry People!

Lately, we’ve been steering towards healthier meals at home, leading me on a quest for savory alternatives to our typical carb-loaded dinners. Noodles? They were our weeknight favorite. But now, thanks to a handy spiralizer and some zucchini I grew in my backyard, zoodles are taking center stage.

giant zucchini

Get this: I harvested this massive zucchini from my garden, the very first I’ve grown from seed. And guess what? It tipped the scales at nearly 2 pounds! Naturally, the next step was turning it into zoodles as a nod to my budding green thumb.

A shoutout to my boss for gifting me a nifty spiralizer that creates both thin and thick zoodles (affiliate link), and even sheet-like zoodles perfect for lasagna.

ingredients for cajun zoodles

Here’s What You Need:

  • Zucchini: The primary base of the dish, provides the “noodles” for a low-carb, healthy alternative.
  • Shrimp: Adds seafood flavor and protein, giving the dish its hearty feel.
  • Andouille Sausage: Infuses the dish with smoky and spicy flavors, complementing the shrimp.
  • Chicken Broth: Provides moisture and enhances the depth of flavor in the sauce.
  • Bell Peppers: Adds color, crunch, and a hint of sweetness.
  • White Wine: Used to deglaze the pan, it introduces acidity and enhances flavor complexity.
  • Onion: Offers aromatic base notes and slight sweetness when sautéed.
  • Button Mushrooms: Adds earthy flavors and a meaty texture to the mix.
  • Tomato: Introduces juiciness and tanginess to balance out the dish.
  • Garlic: Boosts the flavor profile with its aromatic and pungent nature.
  • Worcestershire Sauce: Enhances the umami flavor and adds a touch of tanginess.
  • Cajun Spice Mix: Gives the dish its signature spicy kick and robust seasoning.
  • Olive Oil: Used for sautéing, it adds richness and ensures even cooking.
  • Louisiana Hot Sauce: Optional for those who prefer an extra kick of heat.
  • Salt & Pepper: Basic seasonings to enhance and balance all flavors.
spiralizing zucchini

So. Many. Zoodles. Roughly chop the zoodles a few times to break them apart – otherwise you’ll end up with a nearly endless zoodle!

zucchini spirals

With your zoodles set, it’s time to sauté the shrimp and andouille sausage. Got a vegetarian vibe going on? Swap in some cauliflower or broccoli.

sausage and shrimp

After your shrimp and sausage look golden and tempting, set them aside. Now, get that pan sizzling again and deglaze it using white wine. In go the onions and peppers next.

peppers and onions in skillet

Once you see the onions and peppers softening and mingling, it’s time for the chopped tomatoes, garlic, and mushrooms. Keep stirring until the tomatoes surrender most of their juice. Oh, and don’t forget to add that zesty lemon squeeze, but watch out for those sneaky seeds!

sauting onions and peppers

When the pan starts looking less like a soup and more like a stir-fry, in go the zoodles. They’re quick on the uptake, so don’t dilly-dally. Toss in the cajun spice blend, give everything a good mix using tongs, and then pour in the chicken broth, a splash of Worcestershire sauce, and maybe a cheeky dash of habanero pepper sauce for those who love a little fire.

zoodles with onions and peppers

How you want your zoodles is up to you. Some Hungry People like them with a bit of bite, while others want them fully sautéed and noodle-like.

cajun zoodle mix

Cajun Zoodles Tips and Tricks:

  • Opt for Fresh Zucchinis: Fresh zucchinis spiralize better and give a crunchier texture. If you’ve got a garden, homegrown is even better!
  • Zoodle Thickness Matters: Thicker zoodles can hold up to the robust flavors and won’t become mushy as easily.
  • Watch the Wine: When deglazing with wine, ensure the alcohol evaporates to leave behind only the rich flavors.
  • Vegetarian Variant: Replace shrimp and sausage with tofu or chickpeas for a vegetarian version with similar protein content.
  • Desired Doneness: Zoodles can be cooked to varying degrees based on preference – some like a crunch, while others prefer a noodle-like softness. Test and taste as you go.
  • Storage Tip: Leftovers? Store in an airtight container. Reheat gently on the stovetop to retain the best texture and flavor.
shrimp zoodles

Diving into healthier meal choices doesn’t mean giving up on flavor or satisfaction. Our cajun zoodles have proved just that!

Using fresh zucchini from the garden and a blend of spices, we’ve created a dish that’s bursting with zest, heat, and heartiness. The mix of shrimp and andouille sausage complements the zoodles beautifully, giving you a fulfilling meal without the carb overload.

zoodle sausage and shrimp

Next time you find yourself craving something savory and spicy, remember this dish! And hey, if you end up trying this recipe or have your own spin on it, I’d love to hear from you. Happy cooking, Hungry People!

zoodle recipe

Cajun Zoodles

The Starving Chef
Dive into a spicy, savory plate of cajun zoodles featuring fresh zucchini, hearty shrimp, and smoky andouille sausage.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Healthy
Servings 4



  • Wash the zucchini to remove any dirt. Cut off each end, then use a spiralizer to make zoodles. Roughly chop the zoodles a few times to separate them.
  • Heat a skillet over medium heat and add two tablespoons of olive oil. Once shimmering, add the shrimp and sausage. Season with salt and pepper. Cook until the shrimp turn pink and the andouille sausage starts to brown. Remove from the skillet and set aside.
  • Deglaze the skillet with the white wine. Once the liquid has reduced, add the chopped onions and peppers and sauté until tender.
  • Mix in the diced tomato, garlic, mushrooms, Worcestershire sauce, and chicken broth. Stir continuously until most of the moisture evaporates. (Optionally, add a dash of hot sauce.)
  • Add the zoodles to the skillet and stir them into the other ingredients using tongs. Season again with salt and pepper.
  • Return the shrimp and andouille sausage to the skillet and cook until the zoodles reach your desired level of doneness and both the shrimp and sausage are thoroughly heated. Serve immediately.
Keyword cajun, shrimp, zoodles
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