• 1 tablespoon Cajun or Creole seasoning
  
• 24 (1 pound) cleaned and peeled extra jumbo shrimp
  
• 6 ounces fully cooked Turkey/Chicken Andouille sausage or kielbasa*, sliced
  
• 1 medium zucchini, 8 ounces, sliced into 1/4-inch thick half-moons
  
• 1 medium yellow squash, 8 ounces, sliced into 1/4-inch thick half-moons
  
• 1 large red bell pepper, seeded and cut into thin 1-inch pieces
  
• 1/4 teaspoon kosher salt
  
• 2 tablespoons olive oil

1. Place the shrimp in a large bowl, sprinkle with the Cajun seasoning, and toss until well coated.
   
2. Add the sausage, zucchini, squash, bell pepper, and salt. Drizzle with the olive oil and mix to combine.
   
3. Preheat the air fryer to 400°F.
   
4. For smaller air fryers, cook in two rounds: transfer half of the mixture to the basket and air fry for 8 minutes, shaking the basket a few times as it cooks.
   
5. Set the first batch aside and repeat with the remaining shrimp and vegetables.
   
6. When both batches are complete, return the first batch to the basket and air fry for 1 more minute to warm everything through.

• Buying frozen shrimp is often the freshest option since most shrimp is frozen before shipping. Thaw in the refrigerator overnight when you’re ready to use it.
  
• Check sausage labels if you need Whole30-friendly or gluten-free options.