Cajun Shrimp and Andouille in Cream Sauce
Dive into the bold and irresistible flavors of the South with this creamy Cajun Shrimp and Andouille in Cream Sauce. Featuring succulent shrimp, smoky andouille sausage, and a rich Cajun-spiced cream sauce, this one-skillet dish is the epitome of comfort food with a zesty kick. Perfect for weeknight dinners or an impressive meal for guests, this recipe comes together in just 30 minutes and pairs beautifully with rice, pasta, or crusty bread to soak up every drop of the luscious sauce. Infused with garlic, smoked paprika, and a touch of Parmesan, it’s the ultimate blend of indulgence and spice. Don’t forget to garnish with fresh parsley for a pop of color and extra freshness!
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Recipe Information
Ingredients
- 1 pound (peeled and deveined) Shrimp
- 8 ounces (sliced into coins) Andouille sausage
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 4 cloves (minced) Garlic
- 2 tablespoons Cajun seasoning
- 1 teaspoon Smoked paprika
- 1.5 cups Heavy cream
- 0.5 cup Chicken broth
- 0.5 cup (grated) Parmesan cheese
- 2 stalks (chopped) Green onions
- 2 tablespoons (chopped, plus more for garnish) Parsley
- 0.5 teaspoon (to taste) Salt
- 0.25 teaspoon (to taste) Black pepper
- 4 cups (for serving, optional) Cooked rice or pasta
Instructions
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the andouille sausage slices to the skillet and cook until browned on both sides, about 3-4 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Once melted, toss in the minced garlic and cook for 30 seconds until fragrant.
Add the shrimp to the skillet and sprinkle with 1 tablespoon of Cajun seasoning and smoked paprika. Cook the shrimp for 1-2 minutes per side until just pink and opaque. Remove the shrimp and set aside with the sausage.
Pour the chicken broth into the skillet to deglaze, scraping up any browned bits at the bottom of the pan.
Reduce the heat to medium-low and stir in the heavy cream, Parmesan cheese, remaining 1 tablespoon of Cajun seasoning, and a pinch of salt and pepper. Let the sauce simmer gently for 3-4 minutes, allowing it to thicken slightly.
Return the cooked andouille sausage and shrimp to the skillet, stirring to coat them in the sauce. Heat everything through, about 2 minutes.
Stir in the chopped green onions and parsley. Adjust seasoning with more salt and pepper if needed.
Serve the Cajun shrimp and andouille in cream sauce immediately over rice, pasta, or with a side of crusty bread. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 29.5 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 2145 mg | 93% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.1 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 603 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
