YumVerseEats
Cajun Comfort
Cajun Shrimp and Sausage Skillet
A one-pan Cajun shrimp and sausage skillet with smoky andouille, plump shrimp, and the holy trinity.
RECIPE AT A GLANCE
15
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Browning the sausage first leaves smoky flavor for the shrimp and veg. Adding the shrimp last keeps them tender in the seasoned pan.
Ingredients
Protein
• 1 lb large shrimp, peeled and deveined
• 12 oz andouille or smoked sausage, sliced
Seasoning
• 1 tablespoon Cajun seasoning
Sauce
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• ¼ cup low-sodium chicken broth
Vegetables
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
Topping
• 2 tablespoons sliced green onions
How to Make It
1
Toss the shrimp with half the Cajun seasoning.
2
Heat olive oil in a large skillet over medium-high and brown the sausage, then transfer to a plate.
3
Melt butter in the skillet, add onion, bell pepper, and celery, and cook 5 minutes. Stir in garlic and the remaining Cajun seasoning.
4
Add the shrimp and cook 2 minutes per side until pink.
5
Return the sausage, add broth, and toss 1 to 2 minutes until heated through.
6
Top with green onions and serve.
How to Make It
1
Toss the shrimp with half the Cajun seasoning.
2
Heat olive oil in a large skillet over medium-high and brown the sausage, then transfer to a plate.
3
Melt butter in the skillet, add onion, bell pepper, and celery, and cook 5 minutes. Stir in garlic and the remaining Cajun seasoning.
4
Add the shrimp and cook 2 minutes per side until pink.
5
Return the sausage, add broth, and toss 1 to 2 minutes until heated through.
6
Top with green onions and serve.
Ingredients
Protein
• 1 lb large shrimp, peeled and deveined
• 12 oz andouille or smoked sausage, sliced
Seasoning
• 1 tablespoon Cajun seasoning
Sauce
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• ¼ cup low-sodium chicken broth
Vegetables
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
Topping
• 2 tablespoons sliced green onions
Storage & Reheat
Store:
Store up to 2 days.
Reheat:
Reheat gently on the stovetop just until the shrimp are warm.
Swaps
No chicken broth? Use the same amount of vegetable broth.
Avo's Tip
Add the shrimp last and pull the pan as soon as they turn pink so they stay tender.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
How do I serve it?
Over rice, grits, or with crusty bread to soak up the sauce.
What sausage is best?
Andouille for heat, or smoked sausage for a milder skillet.
Can I use frozen shrimp?
Yes. Thaw and pat dry, then add at the end.
Quick Fixes
Shrimp rubbery: add them at the end and cook just until pink.
Too dry: stir in a pat of butter or a splash of broth.
Want more heat: add cayenne or hot sauce.
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