Cajun Shrimp and Sausage Skillet with Veggies

This is a recipe I tried out with my mom during my most recent visit to her place.  There aren't many pictures because it's a very simple/easy recipe.  We modified a bit, especially when it came to the amount of zucchini and summer squash.  It seemed to be turning out larger than perhaps the original recipe had intended, so I went with 3 T. of cajun spice instead of the 2 in the original recipe.  This made it VERY spicy; I will use the 2 T. next time, so that is what I wrote in the recipe below.  It's a super delicious way to get in lots of veggies, so I'm giving it a 9.5--might go 10 if the spice balance is better when I make this next time (will update then).  Enjoy!

Original recipe link: https://therecipecritic.com/cajun-shrimp-and-sausage-vegetable-skillet/

Ingredients:

12 oz. frozen medium shrimp, peeled and deveined, tails removed (we used the pink/pre-cooked, but think you could use either)
14 oz. Kielbasa sausage
3 to 4 cups sliced/chopped zucchini  (I used 2 good size zucchini, sliced them in the food processor, then cut the slices in fourths)
1 yellow summer squash, slices/chopped (same as zucchini)
1 bunch asparagus, snapped and top part cut into bite-size pieces (discard lower halves)
2 red bell peppers, cored and seeded, sliced in thin strips
salt and pepper, to taste (I think I may leave out the pepper next time)
2 T. Cajun spice
2-3 T. olive oil

Directions:

1. Stir all ingredients except olive oil together in a large bowl (we had to use mom's Tupperware 'fix and mix' to hold it all).

2. Heat a large cast iron skillet over med-high heat.  Add olive oil to coat bottom, then add the contents of bowl to pan.  (Note: we had to cook in 2 batches because it would not all fit in her largest cast iron skillet!)

3. Cook, stirring occasionally, until veggies have softened (around 8 minutes).  Serve up and enjoy!