This quick and easy Cajun shrimp and andouille sausage skillet is loaded with veggies and loaded with flavor.
To those familiar with my recipes, you know I love a punch of flavor. I ensure the best flavors with quality ingredients, and that includes the spices and seasonings I use! Finest Reserve by Our Family, where every flavor tells a story, is my go-to brand when I shop at my local D&W Fresh Market. Their line has 27 different spices, salts, and seasonings, all at affordable prices. They’re great from baking desserts to cooking savory dishes! High quality, delicious spices are just what you need when cooking my Cajun Shrimp and Andouille Sausage Skillet, packed with veggies and flavor.
- Olive oil: A heart healthy and mild flavored oil used to sauté the veggies and cook the shrimp.
- Shrimp: A great source of omega-3 fatty acids and a lean source of protein.
- Finest Reserve Creole seasoning: Typically made with cayenne pepper, onion powder, smoked paprika, among other spices, it is sweet, spicy, and full-flavored. The perfect Cajun seasoning.
- Celery: Mild flavor, but packed full of nutrients like potassium, folate, and vitamin A and C.
- Bell peppers: Any color will be great, but I love to use red pepper typically as it’s the sweetest, along with a green or yellow pepper.
- Onion: Yellow onions are mild while caramelizing quickly to add great flavor.
- Garlic: Fresh garlic adds a nutty, pungent, and slightly sweet taste as it cooks.
- Andouille sausage: Full of Cajun flavor, it’s not too spicy and can be enjoyed warm or cold as it’s fully cooked.
- Finest Reserve garlic powder: Warm and pungent, packs the flavor of garlic in an easy and simple way.
- Finest Reserve bay leaf: An aromatic herb that adds wonderful flavor to the dish before being removed before serving.
- Diced tomatoes: Fire roasted diced tomatoes give the dish just an extra boost of smoky flavor.
How to Make Cajun Shrimp and Andouille Sausage Skillet
Start your Cajun shrimp and andouille sausage skillet by dicing your celery, bell pepper, and onion.
Then in a large skillet over medium-high heat, heat some olive oil and the andouille sausage until slightly browned. Remove and set aside.
While sausage cooks, pat your shrimp dry and season with the creole seasoning along with some salt and pepper.
Add the uncooked shrimp to the same pan the sausage had been in and cook until bright pink, then remove from pan and set aside.
In the same skillet, add a bit more olive oil and your diced veggies. Sprinkle with some salt and pepper and sauté until they start to soften. Then grate your fresh garlic in using a microplane. Stir well, then add the rest of your creole seasoning and garlic powder. Continue sautéing until veggies are soft and onions are caramelized.
Add the cooked sausage and shrimp back to the pan along with the diced tomatoes. Stir well, then add the bay leaf and reduce heat. Simmer for about 5-10 minutes.
Remove the bay leaf, then serve and enjoy your Cajun Shrimp and Andouille Sausage Skillet! You could serve it alongside rice or pasta if you’d like.
Frequently Asked Questions
Does andouille sausage need to be cooked?
Andouille sausage is already cooked! You can eat it cold or warm, but depending on the dish, you’ll likely want to heat it up.
What can I substitute for andouille sausage?
Any other smoked sausage could work, like a chorizo.
Can you use frozen shrimp in this dish?
You can definitely use frozen shrimp, but I would recommend thawing them and drying them before cooking.
More Flavor Packed Dishes
- Sausage Pesto Pasta with Caramelized Onions and Peas
- Green Chile Stew
- Beef Satay Skewers with Peanut Dipping Sauce
- Grilled Shrimp Tacos with Cabbage Slaw
- Shish Tawook Chicken
Eat It, Like It, Share It!
Did you try this recipe? The next time you make it, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
If you’re also a fan of depth and powerful flavors, then my Cajun Shrimp and Andouille Sausage Skillet is sure to satisfy. Using Finest Reserve ingredients will ensure your flavors match your expectations.
Your fork is waiting.
Cajun Shrimp and Andouille Sausage Skillet
- 2 tablespoons olive oil (divided)
- 1 pound shrimp (raw, peeled and deveined)
- 2 teaspoons Finest Reserve Creole seasoning (divided)
- salt and pepper (to taste)
- 2 stalks celery (diced)
- 2 bell peppers (any color)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 pound smoked andouille sausage (cut in 1/2 inch slices)
- 1 teaspoon Finest Reserve garlic powder
- 1 Finest Reserve bay leaf
- 14 ounces fire roasted diced tomatoes
- Heat 1 tablespoon of the olive oil in a large, deep skillet over medium high heat. Add sliced andouille sausage to the pan and cook until caramelized and browned, about 4-5 minutes. Remove from pan and set aside.
- While sausage is cooking, pat the shrimp dry with paper towel before sprinkling with 1 teaspoon of the Finest Reserve Creole seasoning plus salt and pepper to taste. Once you've removed browned sausage from the pan, add the raw, seasoned shrimp and cook just until bright pink, about 3-4 minutes flipping once. Remove cooked shrimp from pan and set aside.
- Add the second tablespoon of olive oil to the hot pan along with the diced onions and peppers. Sprinkle with salt and pepper then stir well to begin softening. Grate garlic with a microplane or mince with a knife then add to the pan. Stir well before adding in the second teaspoon of Creole seasoning as well as 1 teaspoon garlic powder. Continue sauteing veggies until soft and tender, about 3-4 additional minutes.
- Return the cooked sausage and shrimp to the pan along with the fire roasted diced tomatoes. Stir well and sprinkle with another pinch salt and pepper. Bring to a boil then add in bay leaf. Reduce to low and simmer for 5-10 minutes before serving.
Disclosure: This recipe was developed in partnership with Spartan Nash. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.