Cajun-Style Shrimp and Sausage
When it's time to cook up deliciousness try my Cajun-Style Shrimp and Sausage. It's perfect for a weeknight meal or a special occasion. Watch the video to see just how easy this restaurant-style dish is to make!
- 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
- 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
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 onion and peppers to the pan and sautéfor 3-5 minutes. Or until the onions are translucent 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.
Calories: 1017kcal | Carbohydrates: 58g | Protein: 47g | Fat: 66g | Saturated Fat: 31g | Cholesterol: 477mg | Sodium: 1915mg | Potassium: 761mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5146IU | Vitamin C: 85mg | Calcium: 403mg | Iron: 5mg