Shrimp with Smoked Andouille Sausage
Indulge in the bold, savory flavors of Shrimp with Smoked Andouille Sausage, a Southern-inspired recipe that perfectly blends fresh seafood, hearty sausage, and vibrant vegetables. Tender shrimp is paired with smoky andouille sausage, creating a dynamic duo that’s complemented by a medley of Cajun spices, smoked paprika, and aromatic garlic. Diced onions, bell peppers, and celery add depth and texture, while canned tomatoes and chicken broth create a rich, flavorful sauce that ties it all together. This one-pan dish comes together in under 40 minutes and is perfect for busy weeknights or casual gatherings. Serve over fluffy white rice for a complete meal that’s packed with comforting spice and irresistible flavor. Whether you're seeking a taste of Louisiana or a hearty seafood dinner, this recipe is your ticket to culinary satisfaction.
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Recipe Information
Ingredients
- 1 pound shrimp, peeled and deveined
- 12 ounces smoked andouille sausage, sliced into rounds
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon cajun seasoning
- 1 teaspoon smoked paprika
- 14.5 ounces canned diced tomatoes with juices
- 1 cup chicken broth
- 2 tablespoons parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups cooked white rice (for serving, optional)
Instructions
Heat a large skillet or sauté pan over medium heat and add 1 tablespoon of olive oil.
Add the andouille sausage slices to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and slightly crispy. Remove the sausage from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the diced onion, green bell pepper, and celery, and cook for 5-7 minutes until the vegetables are softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the cajun seasoning, smoked paprika, salt, and black pepper to coat the vegetables evenly.
Pour in the canned diced tomatoes (with their juices) and chicken broth. Bring to a simmer and cook for 8-10 minutes, allowing the flavors to combine.
Return the cooked sausage to the skillet and stir to combine.
Add the shrimp to the skillet and cook for 3-5 minutes, stirring occasionally, until the shrimp are pink and cooked through.
Sprinkle the chopped parsley over the dish and stir to distribute evenly.
Serve immediately, optionally over a bed of cooked white rice.
Nutrition Facts
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 8199 mg | 356% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 26.2 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3742 mg | 80% | |
*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.
