Do you love flavorful spicy dishes? I do, and one of my favorites is my Cajun-Style Shrimp and Sausage. Served over a bed of rice, this hearty meal is sure to please your friends and family!
Creating restaurant-style dishes in your kitchen isn’t as difficult as you might think. It always comes down to ingredients and a few easy cooking techniques.
The important thing to remember is that most recipes can be used as guidelines. To find true joy in the kitchen, you should cook with ingredients that both you and your family enjoy eating.
Learning to adjust recipes to use what you like to eat or what you have on hand will make your time in the kitchen a joyful experience rather than a chore.
What ingredients do I need to make Shrimp and Sausage?
Let’s start by gathering the ingredients we need to make Cajun-Style Shrimp and Sausage. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting your ingredients up ahead of time speed up the cooking process, but it also helps ensure you have everything you need to make the dish.
Do I have to use Andouille Sausage?
No, you don’t. You can substitute your favorite sausage for the andouille. This dish would also be great with chorizo and Italian sausage.
How do I make Cajun-Style Shrimp and Sausage?
- Coat the shrimp with one tablespoon of the Cajun seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes. Or until almost fully cooked.
- Remove the shrimp from the pan and set on the side until needed.
Using the same pan, add the butter to the pan. Add the mushrooms, onion and peppers to the pan and sauté for 3-5 minutes. Or until the onions are translucent and the mushrooms and peppers are soft.
**Add additional olive oil or butter if needed
Add the okra, sausage, and garlic to the pan and continue to sauté for 3-4 minutes.
Add the chicken broth, cream, and Romano cheese to the pan. Reduce the heat to medium and allow the sauce to reduce by about one-third. Stir occasionally, allowing the sauce to let the flavor of the peppers and sausage release into the cream sauce.
Re-season to your taste with sea salt and black pepper. Then, it’s time to add the shrimp back into the pan and bring the mixture back to a minimum temperature of 165 degrees.
**Add additional Cajun seasoning and/or hot sauce if you like heat.
Wouldn’t you love to sit down to a bowlful of this delicious Cajun-style shrimp and sausage?
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Cajun-Style Shrimp and Sausage
Ingredients
- 16 ounces shrimp 16 – 20 count, raw peeled and deveined
- 8 ounce Andouille sausage sliced
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic finely diced
- 1 small onion diced
- 6 oz mushrooms sliced
- 1 cup okra sliced
- 2 red bell peppers chopped into chunks
- ½ cup chicken stock or vegetable stock
- ½ teaspoon sea salt
- 1½ cups heavy cream
- ½ cup grated Romano cheese
- 1 tablespoon Italian parsley chopped
- 4 cups cooked brown rice cooked per instructions on the box
Instructions
- Coat the shrimp with one tablespoon of the cajun seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes. Or until almost fully cooked. Remove the shrimp from the pan and set on the side until needed.
- Using the same pan, add the butter to the pan juices. Add the onions, mushrooms and peppers to the pan and sauté for 3-5 minutes. Or until the onions are translucent and the mushrooms, and peppers are soft.
- Add the okra, sausage and garlic to the pan and continue to sauté for 3-4 minutes.
- Add the chicken broth, cream and Romano cheese to the pan. Reduce the heat to medium and allow the sauce to reduce by about one-third. Stir occasionally, allowing the sauce to let the flavor of the peppers and sausage release into the cream sauce.
- Reseason to your taste with sea salt and black pepper. **Add additional Cajun seasoning and/or hot sauce if you like heat.
- Add the shrimp back into the pan, and bring the mixture back to a minimum temperature of 165 degrees.
- Serve over brown rice or your favorite grain.
K. Henson says
This recipe was so good and easy! We loved it and will definitely make again.
It went very quickly once all the ingredients were prepared! I made it just as stated except for using Parmesan cheese for the Romano that I didn’t have. I also added more Cajun seasoning as suggested!
james wilz says
the picture shows two different types of peppers and mushrooms but only red peppers are on the ingredients list, Please advise.
Chef Dennis Littley says
I used both red and green peppers because I had them. You can use either or both, they’re all bell peppers.
Alexis says
This dish is amazing! It’s packed with veggies and yummy protein. My family all loved this and want me to make it again.
Julie @ Running in a Skirt says
What a fabulous dinner! This is super flavorful and came out great. I will make it again soon. It’s perfect for a family dinner.
Kari Heron says
This is just absolutely the most beautiful recipe. I am so grateful to have discovered it. I love okra and have lots in the fridge that I just got from my friend and this is what I am going to cook.
Emily says
My whole family loved this Cajun style shrimp and sausage, especially my husband. Adding this to the meal rotation, thank you!
Stine Mari says
I love flavorful spicy dishes! I don’t cook enough Cajun style food, and this is such a lovely gateway to the cuisine!
Amy Liu Dong says
I loved shrimp a lot and to be honest, seeing this dish makes me so hungry. Look so delicious!