Cajun Shrimp and Andouille Skillet
A one-pan Louisiana-inspired dinner bursting with bold Cajun flavors! Succulent shrimp, smoky andouille sausage, and colorful peppers come together in a spicy, satisfying skillet meal ready in 30 minutes.
Recipe by the SouthernComfy Editorial Team
Developed and reviewed by our editorial team.
Prep Time
15m
Cook Time
15m
Servings
4
Difficulty
Easy
Estimated Nutrition
Per serving · estimated
Calories
425
Protein
38 g
Carbs
14 g
Fat
24 g
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Ingredients
Shop the tools- 1 1/2 pounds large shrimp, peeled and deveined
- 12 ounces andouille sausage, sliced into 1/4-inch rounds
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 can (14.5 oz) diced tomatoes with juices
- 1/2 cup chicken broth
- 2 tablespoons butter
- Juice of 1 lemon
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Sliced green onions (for garnish)
- Cooked rice or grits for serving
Instructions
Pat shrimp dry with paper towels. Season with 1 tablespoon Cajun seasoning. Set aside.
Add sliced andouille sausage. Cook 3-4 minutes until browned and crispy. Remove to a plate.
In the same skillet, add remaining olive oil. Add onion and bell peppers. Sauté 4-5 minutes until softened.
Add garlic, remaining Cajun seasoning, smoked paprika, and cayenne. Cook 1 minute until fragrant.
Add diced tomatoes and chicken broth. Bring to a simmer and cook 3-4 minutes.
Return sausage to skillet. Add shrimp in a single layer.
Cook shrimp 2-3 minutes per side until pink and cooked through. Don't overcook!
Remove from heat. Stir in butter and lemon juice until butter melts.
Taste and adjust seasoning with salt and pepper.
Garnish with fresh parsley and green onions.
Serve immediately over rice or creamy grits.
Chef's Comfy Tip
The key to perfectly cooked shrimp is high heat and quick cooking - 2-3 minutes per side max! Overcooked shrimp get tough and rubbery. For extra richness, serve over creamy stone-ground grits with a dollop of butter. This dish is also fantastic over cauliflower rice for a low-carb option!
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