Description
A bold, one-pot weeknight meal featuring smoky Andouille sausage, jumbo shrimp, and the Cajun holy trinity, finished with a rich butter sauce.
Ingredients
Scale
- 12 oz Andouille sausage, sliced into half-moons
- 1 lb jumbo shrimp, peeled, deveined, and patted dry
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon cayenne pepper
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 4 stalks green onions, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- Prep ingredients: Slice sausage, dice onion, pepper, and celery, mince garlic, and pat shrimp dry.
- Heat a 12-inch skillet over medium-high heat. Add sliced sausage in a single layer and cook for 2 minutes to sear, then flip and cook for 3-4 minutes until browned. Remove sausage with a slotted spoon, leaving rendered fat in the pan.
- Reduce heat to medium. Add diced onion, bell pepper, and celery to the fat. Sprinkle with salt and cook for 4-5 minutes until softened. Add minced garlic in the last minute.
- Push veggies to the side. Add Cajun seasoning and cayenne pepper to the center of the pan. Sizzle for 30-60 seconds to bloom spices, then stir into veggies.
- Pour in white wine and scrape up browned bits from the bottom of the pan. Simmer for 2 minutes to cook off alcohol. Add chicken broth and return sausage to the pan; simmer for 1 minute.
- Add shrimp to the skillet in a single layer. Cook for 2 minutes without moving to form a crust, then flip and cook for 1-2 minutes until opaque and curled into a ‘C’ shape.
- Remove pan from heat. Stir in butter until melted to create a glossy sauce. Taste and adjust salt if needed.
- Sprinkle with green onions and parsley. Serve immediately over rice, noodles, or with crusty bread.
Notes
Pat shrimp dry to ensure searing instead of steaming. Do not overcrowd the pan when cooking shrimp. The browned bits (fond) left in the pan add significant flavor, so deglaze thoroughly. If you cannot find Andouille, kielbasa or chorizo can be used as substitutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1/4 of the skillet
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 28
- Saturated Fat: 8
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
Keywords: Cajun shrimp, Andouille sausage, one-pot meal, weeknight dinner, spicy seafood, skillet dinner, gluten-free option