Shrimp Toulouse
Indulge in the rich and flavorful world of Southern cuisine with Shrimp Toulouse, a one-pan masterpiece that brings together succulent shrimp, smoky andouille sausage, and the classic "holy trinity" of Cajun cooking: onion, bell pepper, and celery. This comforting dish is elevated with a creamy, spiced sauce infused with Cajun seasoning, paprika, and a hint of hot sauce for an optional kick. Perfectly thickened with a touch of flour and broth, this dish balances hearty, savory notes with a luxurious texture. Serve it over fluffy white rice or with warm French bread to soak up every last drop. Ready in just 45 minutes, Shrimp Toulouse is an irresistible crowd-pleaser that's as easy to make as it is delicious.
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 8 ounces andouille sausage (sliced)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 1 medium green bell pepper (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon hot sauce (optional)
- 2 tablespoons fresh parsley (chopped)
- 4 servings cooked white rice or French bread (for serving)
Instructions
Heat a large skillet over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.
Add the sliced andouille sausage and cook for 4-5 minutes, until browned. Remove the sausage from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the diced onion, green bell pepper, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour into the skillet and stir well to coat the vegetables. Cook for 2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth, making sure to scrape the bottom of the skillet to incorporate any browned bits.
Bring the mixture to a gentle simmer and let cook for 5 minutes, until thickened.
Stir in the heavy cream, Cajun seasoning, paprika, salt, black pepper, and hot sauce (if using). Mix well and let simmer on low heat.
Add the shrimp to the skillet and cook for 3-4 minutes, until they are pink and fully cooked.
Return the cooked andouille sausage to the skillet and stir to combine. Let everything simmer for 2-3 minutes to meld the flavors.
Taste and adjust seasoning if needed.
Serve the Shrimp Toulouse hot over cooked white rice or alongside slices of French bread. Garnish with chopped parsley for a fresh, vibrant finish.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.5 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 744 mg | 16% | |
*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.
