Spicy & Tangy Cajun Shrimp & Sausage

5-10m
Prep Time
15m
Cook Time
20m
Ready In


"Such a quick and easy dish to make. Honestly, this recipe came from Bon Appetit; and, I haven't changed it much, just a little tweaking - but, definitely worth sharing. I serve this over creamy cheesy grits (my choice); or, you can also serve it over plain rice as well. Now, if you can't find Andouille sausage; any spicy sausage; or, even kielbasa can be used - but Andouille is definitely worth it."

Original is 4 servings
  • FOR SHRIMP AND SAUSAGE
  • FOR VEGETABLES AND SAUCE
  • Garnish

Nutritional

  • Serving Size: 1 (395.8 g)
  • Calories 563.7
  • Total Fat - 42.9 g
  • Saturated Fat - 12.5 g
  • Cholesterol - 211.5 mg
  • Sodium - 2170.4 mg
  • Total Carbohydrate - 12.4 g
  • Dietary Fiber - 2.2 g
  • Sugars - 3.7 g
  • Protein - 31.2 g
  • Calcium - 117.2 mg
  • Iron - 2.3 mg
  • Vitamin C - 45.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Shrimp ... Remove the shrimp from the refrigerator; and toss with the cajun seasoning. Let it set on the counter to take the chill off; a good 15-30 minutes.

Step 2

Sausage and Shrimp ... Add 1 tablespoon of the oil to a large saute pan, non-stick preferred; and, bring to medium-medium high heat. Add the sausage, and cook a couple of minutes on each side, until golden brown; then, transfer to a covered bowl to keep warm.

Step 3

In the same pan with the drippings from the sausage, add the shrimp (including all the seasoning in the bowl), and red pepper flakes; and, cook until they JUST start to curl (2-3 minutes). If the pan seems a bit dry, you can add a bit more oil; but, it probably will not be necessary. Also, you DO NOT want to overcook them at this point. You will add them back to the pan the last couple of minutes to finish cooking. Once the shrimp are done, transfer to the bowl with the sausage.

Step 4

Vegetables ... Again, using the same pan; add a bit more oil, only if necessary - I usually find it not necessary; but, it really depends on the sausage you are using. Then, add the peppers, onion, garlic, stir; and cook another 3-4 minutes on medium heat - just until the vegetables are tender.

Step 5

Finish ... Add the broth, creole mustard, vinegar; and, bring to a light boil. Reduce to medium heat - add the shrimp and sausage back in; and, cook a minute or two, just to allow the shrimp to finish cooking, and to warm everything up. Taste again for any additional seasoning; probably a little salt is all you may need. Then, stir in the parsley and thyme.

Step 6

Serve and ENJOY! ... As mentioned, I like to serve this with cheesy grits; but, white rice is just as good. Make sure to garnish with plenty of diced scallions.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For the shrimp, make sure to buy extra large shrimp and remove the tails before cooking.
  • If you can't find Andouille sausage, any spicy sausage or even kielbasa can be used.

  • Substitute chicken for the shrimp to make the dish more affordable. The benefit of this substitution is that it will make the dish more budget-friendly while still providing the same flavor and texture.
  • Substitute Italian sausage for the Andouille sausage to make the dish milder. The benefit of this substitution is that it will make the dish milder and more accessible for people who don't like spicy food.

Curry Version Replace Cajun seasoning with curry powder. Add 1/2 teaspoon of turmeric and 1 teaspoon of garam masala to the vegetables and sauce. Serve over basmati rice and garnish with fresh cilantro instead of scallions.



Cheesy Grits: Creamy cheesy grits are the perfect accompaniment to this spicy and tangy Cajun shrimp and sausage dish. The creamy texture of the grits balances out the bold flavors of the shrimp and sausage, making it a comforting and delicious meal.


Crispy Fried Okra: Crispy fried okra is a classic Southern side dish that pairs perfectly with this Cajun shrimp and sausage dish. The crunchy texture of the okra complements the bold flavors of the shrimp and sausage, while the fried coating adds a hint of savory flavor. It's a delicious and easy side dish that will make this meal even more enjoyable.




FAQ

Q: How do I know when the shrimp is cooked?

A: The shrimp is cooked when it just starts to curl and is opaque in color. To check, take a few out of the pan and cut one in half. If it is cooked through, then all of the shrimp is done.



Q: What is the best way to store cooked shrimp?

A: Cooked shrimp should be stored in an airtight container in the refrigerator. It should be used within 2-3 days for best flavor and quality.

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Fun facts:

Fun Fact 1: Cajun cuisine originated in Louisiana, USA, and is a fusion of French, Spanish, African, Native American, and Caribbean influences. It is known for its spiciness, bold flavors, and use of seafood.

Fun Fact 2: The iconic dish, Jambalaya, which is a combination of rice, meat, and vegetables, is a staple in Cajun cuisine. It is said to have been created by French-speaking Louisiana Creoles in the late 18th century.