Get the Recipe: Cajun Shrimp and Sausage
This 30-minute, one-pan, Cajun-inspired shrimp and sausage is full of flavour. Serve as is or with rice or pasta.
Ingredients
Cajun Spice Mix:
- 1 1/2 teaspoons sweet paprika, sweet/hot/smoked or combination
- 1/2 teaspoon smoked paprika, or additional sweet paprika
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/8-1/4 teaspoon cayenne, adjust to taste for heat or omit
- 1/8-1/4 teaspoon red pepper flakes, adjust to taste for heat or omit
- 1/8 teaspoon black pepper
For the dish:
- 6 oz Kielbasa sausage, or similar smoked and cured sausage, cut into slices, then cut in half into half-moons
- 1-2 teaspoons cooking oil
- 1/4 cup onion, diced
- 2 cloves garlic, finely chopped
- 1 cup chicken broth
- 1 cup fresh tomato, diced, from about 1 medium tomato *see Note 1 below
- 1/2 red bell pepper, cored and seeded and cut into 1/2-inch chunks
- 1/2 lb raw or cooked shrimp, thawed *see Note 2 below
- 1/4 cup half and half cream (10% b.f.), optional *see Note 3 below
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- 1/4 cup Fresh parsley or cilantro, chopped, plus more for garnish
Instructions
- Tip! You can enjoy this shrimp and sausage as is, spooned over cooked rice or tossed with cooked pasta. Fettuccine is nice or a short pasta such as penne would also work well. If using, start the rice or pasta cooking before starting the rest of the dish.
- Prepare cajun spice mix by combining all the spice mix ingredients in a small bowl. Set aside.
- Add the kielbasa to a skillet over medium-high heat. Arrange the pieces so they are all flat in the skillet. Cook until golden underneath then flip them over and brown the other side. Remove the sausage to a bowl and set aside.
- Heat the cooking oil in the same skillet over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook about 1 minute more. Add the Cajun spice mix and cook with the onions briefly. Add the tomatoes, red bell pepper and chicken broth and stir together.
- Add the shrimp to the skillet. If using raw shrimp, simmer the shrimp in the broth until cooked, about 4 minutes. (If using cooked shrimp, cook in the broth just until warmed.
- Return the kielbasa to the skillet and cook briefly to warm. Add the cream, if using and stir in. Mix together the cornstarch and cold water in a small bowl. Drizzle into the sauce a bit at a time, stirring constantly, adding as much of the cornstarch mixture as needed to thicken the sauce to the desired level.
- Take a minute to taste the sauce and add additional salt and freshly black pepper as needed. Right before serving, stir the parsley or cilantro into the skillet. Serve as is, spooned over cooked rice or tossed with cooked pasta. Garnish with additional parsley or cilantro.
Notes
Note 1: You can use all tomato or all red pepper if you only have one on hand.
Note 2: To quickly thaw frozen shrimp, place the shrimp in a large bowl of cold water for 20-30 minutes. Drain and pat dry before using.
Note 3: Adding the cream is optional so you can omit it if you like. You could also add more cream if you'd like a creamier sauce.
Nutritional values do not include rice or pasta.
Be sure to read the notes above this Recipe Card for more tips on making this recipe. You'll also find step-by-step photos and a recipe video that you might also find helpful.
Serving: 1serving, Calories: 350kcal, Carbohydrates: 14g, Protein: 27g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 168mg, Sodium: 824mg, Potassium: 661mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1847IU, Vitamin C: 35mg, Calcium: 114mg, Iron: 3mg
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