Cajun Shrimp and Sausage Skillet

Cajun shrimp and sausage skillet is a hearty and flavorful dish that's perfect for a cozy dinner at home. With succulent shrimp, spicy andouille sausage, and plenty of aromatics, it's a classic Cajun-style recipe with a spin that's sure to satisfy.

Watch how to make this

Ingredients

• Andouille sausage: A smoked sausage heavily seasoned with spices with a spicy, smoky flavor. You can substitute it with any type of smoked sausage or kielbasa.
• Shrimp: The seafood adds a subtle sweetness to the dish, balancing the sausage.
• Swiss chard: A leafy green vegetable with a slightly bitter, earthy flavor. If you can't find Swiss chard, you can substitute it with any other leafy green including spinach, collard greens, kale, or mustard greens.
• Coconut cream: I use coconut cream to make the dish healthier, but you can use heavy cream instead.
• White wine: If you're not a fan of cooking with wine, substitute it with more chicken broth.

Substitutions and variations

• Vegetables: You can add extra vegetables such as bell peppers, or mushrooms.
• Protein: If you're not a fan of shrimp, you can use another shellfish such as scallops, or crawfish, or swap it for another protein such as chicken.

Step-by-step instructions

Step 1: Make the rice

Jambalaya is a Cajun and Creole rice dish with shrimp, chicken, sausage, or a combination of all three. To cut the time and make a simpler version, we're going to prepare scallion rice on the side and the Cajun skillet separately.

To make the rice, saute garlic and the white ends of scallions until softened. Add the rice, stirring to combine, then add the chicken broth. Bring the broth to a boil, cover the pot, and lower the heat to a simmer.

Continue to simmer until all the liquid has evaporated and the rice is fluffy. Season the rice with salt and stir in the chopped green onion until well combined. Keep the rice warm while you prepare the Cajun shrimp and sausage skillet.

You can make plain rice instead or even serve the skillet with pasta.

Step 2: Cook the proteins

Now, let's move on to the star, the Cajun shrimp and sausage skillet. Heat a large saute pan over high heat and sear the shrimp until pink. We will add the shrimp back into the sauce so make sure not to overcook it. Season with salt and pepper and set it aside.

In the same pan, sear the sliced sausage until browned on both sides. Remove the sausage and set it aside.

Step 3: Add the seasonings

In the same pan, saute the chopped red onion and bell pepper until softened. Add the seasonings and aromatics including garlic, oregano, paprika, cayenne, and tomato paste. Stir until everything is coated in the spices, and let the tomato paste caramelize, deepening the flavors even more.

Don't worry if the tomato paste sticks to the bottom of the pan. Once you add the white wine, you can use a wooden spoon to scrape off those caramelized bits.

Next, add the chicken broth along with Swiss chard and bring the liquid to a boil. Continue to simmer the broth until it's reduced by half.

By now the sauce should be smelling aromatic and have a depth of flavor. Add the shrimp and sausage to the sauce along with the coconut cream. The coconut cream makes the sauce a bit richer and smooth; you can use heavy cream instead if you prefer. Finally, season with lemon juice, salt, and pepper.

Simmer the skillet for another minute, allowing the proteins to absorb all of those flavors. Then, remove the pan from heat and garnish with chopped parsley.

Serve the Cajun shrimp and sausage skillet with a bowl of scallion rice and serve with hot sauce on the side if desired.

Make-ahead and storage

• Make-ahead: You can make the scallion rice ahead of time and reheat it before serving. You can also prepare the Cajun shrimp and sausage skillet ahead of time and reheat it, but the shrimp may become overcooked if reheated for too long.
• Store: After cooking, allow the dish to cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until heated through.

Frequently asked questions

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Recipe

Print Recipe

4 from 1 vote

Cajun Shrimp and Sausage Skillet

Total Time45 minutes mins

Course: Main Course

Cuisine: Cajun

Keyword: pork, seafood

Servings: 4

Author: Christine Ma

Ingredients

Scallion rice

• 1 tablespoon olive oil
• 2 garlic cloves minced
• 4 scallions chopped, white and green ends separated
• 1 ½ cups medium grain rice
• 2 cups chicken broth

Cajun shrimp and sausage skillet

• 2 tablespoons oil divided
• 12 ounces shrimp peeled and deveined
• 6 ounces Andouille sausage sliced
• ½ small red onion chopped
• ½ medium red bell pepper chopped
• 4 garlic cloves minced
• 2 tablespoons tomato paste
• 2 teaspoons paprika
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne
• ½ cup white wine
• 1 ½ cups chicken broth
• 1 bunch swiss chard stems removed, chopped
• ½ cup coconut cream
• 1 tablespoon lemon juice
• ¼ cup chopped parsley

Instructions

• Make scallion rice. Heat 1 tablespoon oil in a medium pot over medium-high heat. Add garlic and chopped white scallion ends and saute until aromatic, about 1 minute. Add rice, stirring to combine. Add chicken broth and bring to a boil. Cover pot, reduce heat to low, and continue to simmer for 15 minutes or until rice is tender and liquid is absorbed. Stir in chopped green scallion ends and season rice with salt. Set aside and keep warm.
• Heat 1 tablespoon oil in a large saute pan over high heat. Add shrimp and sear until pink, about 3-4 minutes. Season with salt and pepper and remove from heat.
• In the same pan, cook sausage until browned, about 3 minutes. Remove from heat and set aside.
• Heat another tablespoon in the same pan over medium heat. Add red onion and bell pepper and saute until vegetables are softened, about 4-5 minutes. Add garlic, tomato paste, paprika, oregano, cayenne, and saute for 1 minute or until tomato paste is caramelized.
• Add white wine and deglaze the pan, scraping up any caramelized bits on the bottom of the pan. Simmer until almost all of the wine has evaporated. Add swiss chard and chicken broth and bring to a simmer. Continue to cook until liquid is reduced by half.
• Add back shrimp and sausage along with coconut cream. Season with lemon juice, salt, and pepper and simmer for another minute. Remove from heat and stir in chopped parsley. Serve Cajun shrimp and sausage skillet with scallion rice.

Notes

Substitute coconut cream for heavy cream if desired.

If you're not a fan of white wine, replace it with an equal amount of chicken stock.