| Recipe: Cajun Shrimp and Sausage Skillet | Ingredients: 19 | Serves: 6 people |
| 1.5 lbs of large shrimp, peeled and deveined | 14 oz. of smoked sausage, sliced | 1 large onion, chopped | 1 red bell pepper, chopped |
| 1 yellow bell pepper, chopped | 1 orange bell pepper, chopped | 4 cloves of garlic, minced | 1/4 cup of chicken broth |
| 1 can of diced tomatoes with juice | 1.5 cups of heavy cream | 1 teaspoon of Italian seasoning | 1 teaspoon of paprika |
| 1 teaspoon of cayenne pepper | 1/2 teaspoon of dried thyme | 1/2 teaspoon of dried oregano | 1/2 teaspoon of dried basil |
| Salt and pepper to taste | 2 tablespoons of olive oil | 1 bunch of fresh parsley, chopped (for garnish) |
| Prep: 15 mins | Cook: 20 mins |
| Difficulty: Medium |
| kcal | fat | saturates | carbs |
| 450 | 34g | 15g | 10g |
| sugars | fibre | protein | salt |
| 5g | 2g | 27g | 1.8g |
Why I Love American Cajun Shrimp and Sausage Skillet
I’ve always been an ardent aficionado of Southern flavors, and my heart sings when I create dishes that marry tradition with a touch of coastal allure. One recipe that holds a special place in my collection is the Cajun Shrimp and Sausage Skillet.
A Symphony of Flavors
A succulent symphony of shrimp and smoked sausage lies at the heart of this dish. Couple it with the vibrant medley of bell peppers, a generous handful of fresh parsley, and an aromatic blend of drought herbs and spices – and you have one sublimely satisfying skillet. I adore how the piquancy of the Cajun elements harmonizes with the subtle smokiness of the sausage and the sweetness of shrimp, which I often source directly from Charleston’s bustling seafood markets.
And while I’d not necessarily say that it was inspired by just one chef, I do sense a hint of John Besh‘s Louisiana culinary ethos in this dish. Besh’s respect for the local ingredients resonates with my own passion for infusing coastal charm in my creations.
Perfect Pairings & Similar Delights
My Cajun Shrimp and Sausage Skillet shares its roots with classic Jambalaya, another beloved one-pan wonder from the South. The shrimp and sausage combo is a staple of both dishes, but it’s the fusion of vegetables, spices, and the slow simmered method of cooking, that allows each ingredient to fully express its richness.
As for perfect pairings, this skillet dish goes particularly well with a side of long-grain white rice. A generous scoop of the creamy, spot-on spiced Cajun mix nicely contrasted by the mild and fluffy rice is nothing short of delightful.
And if you’re like me, a lover of Southern biscuits, then you can’t go wrong by serving up a warm batch with this skillet meal. The soft, crumbly biscuit does a superb job of sopping up every last drop of the exquisite Cajun medley. From the kitchen of Charleston to the heart of Southern America, I believe this is one recipe that speaks the universal language of good food.
What You’ll Need
- 1.5 lbs of large shrimp, peeled and deveined
- 14 oz. of smoked sausage, sliced
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 4 cloves of garlic, minced
- 1/4 cup of chicken broth
- 1 can of diced tomatoes with juice
- 1.5 cups of heavy cream
- 1 teaspoon of Italian seasoning
- 1 teaspoon of paprika
- 1 teaspoon of cayenne pepper
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 bunch of fresh parsley, chopped (for garnish)
Method
Step One
Place a large skillet over medium heat and add the olive oil. Once heated, add the sliced sausage and cook until it has browned on both sides. Remove the sausage from the skillet and set it aside.
Step Two
In the same skillet, add the chopped onion, red, yellow, and orange bell peppers. Sauté until they are soft. Then add the minced garlic and continue sautéing for another minute or so until the garlic is fragrant.
Step Three
Add the chicken broth to the skillet and let it simmer for a few minutes until the liquid has reduced slightly. Then add the diced tomatoes with juice, the heavy cream, Italian seasoning, paprika, cayenne pepper, dried thyme, dried oregano, and dried basil. Stir well to combine everything.
Step Four
Return the cooked sausage to the skillet and add the shrimp. Cook until the shrimp has turned pink. This will usually take around 5 minutes. Add salt and pepper to taste.
Step Five
Before serving, garnish the dish with the chopped fresh parsley. Enjoy your flavorful Cajun Shrimp and Sausage Skillet hot.
