There are certain recipes that instantly make dinner feel exciting, and Cajun shrimp and sausage is one of them. It’s smoky, a little spicy, and full of flavor — all made in one pan in about 30 minutes. I often turn to this recipe when I want something quick but not boring. It has enough sauce to spoon over fluffy rice or toss with pasta, which makes it flexible depending on what I have in the pantry.
The first time I made it, I served it over rice and watched the whole skillet disappear in record time. These days, it’s one of my weeknight go-to’s, and I’ll admit, I sometimes make extra just so I can sneak leftovers the next day.
Ingredients That Bring the Flavor
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Sausage – I usually reach for kielbasa because it’s affordable and easy to find, but when I can get andouille sausage, I go that route for a more traditional Cajun flavor. Smoked chorizo is another great option.
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Shrimp – Raw shrimp gives you the most flavor, but pre-cooked shrimp can work if that’s what you have. Just add them toward the end so they don’t overcook.
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Cajun Seasoning – I love making my own spice mix (paprika, garlic powder, onion powder, oregano, thyme, cayenne, and black pepper), but a store-bought blend works in a pinch.
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Tomatoes and Red Bell Pepper – These add both sweetness and acidity to balance the smoky spices. Sometimes I swap one for the other depending on what’s in the fridge.
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Cream – Totally optional. With cream, the sauce becomes richer and velvety. Without it, the dish stays lighter and more tomato-forward.
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Fresh Herbs – Parsley or cilantro both finish this dish nicely, adding freshness to the bold flavors.
How I Make It Step by Step
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Brown the Sausage – I start by searing the sausage slices in a hot skillet to get that caramelized edge. Then I set them aside.
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Sauté Aromatics – In the same skillet, I cook onions until soft, then add garlic for about 30 seconds. This is when the kitchen starts smelling amazing.
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Season – Stir in the Cajun spices so they bloom in the oil and release their full flavor.
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Build the Sauce – Add tomatoes, bell pepper, and chicken broth, and bring it all to a gentle simmer.
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Cook the Shrimp – Scatter in raw shrimp and simmer for about 4 minutes, or just until pink and opaque. If using cooked shrimp, I add them at the very end to warm through.
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Finish – Return the sausage, stir in cream (if using), and add a cornstarch slurry if I want the sauce thicker. Sprinkle fresh parsley or cilantro before serving.
My Cooking Tips
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Use a large skillet so the shrimp and sausage have room to cook evenly.
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If you like it spicier, add an extra pinch of cayenne or a splash of hot sauce.
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To make it dairy-free, skip the cream or use coconut milk for a different twist.
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For a richer sauce, let the broth reduce for a few minutes before adding the shrimp.
Make Ahead and Storage
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Make Ahead – You can prep the sausage and chop veggies earlier in the day. The sauce can also be made ahead and reheated before adding shrimp.
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Fridge – Store leftovers in an airtight container for up to 2 days.
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Freezer – Because of the cream, freezing isn’t ideal. If you want to freeze it, make the dish without cream and stir it in when reheating.
What to Serve With Cajun Shrimp and Sausage
This dish has plenty of flavor on its own, but it pairs beautifully with:
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White or brown rice
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Basmati rice for a lightly fragrant touch
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Pasta like penne or fettuccine
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Crusty bread for mopping up the sauce
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A simple green salad or roasted vegetables for balance
FAQs
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before adding them to the skillet.
What’s the best sausage for this recipe?
Andouille is traditional for Cajun flavors, but kielbasa and smoked chorizo both work very well.
Is this dish very spicy?
It has a kick, but you control the heat by adjusting the Cajun spice mix or skipping cayenne.
Can I make it without cream?
Absolutely. It’ll still be delicious — just more broth-based than creamy.
What’s the best way to thicken the sauce?
A quick cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) stirred in at the end does the job.
Cajun Shrimp and Sausage
Spicy, smoky, and full of flavor, this Cajun Shrimp and Sausage skillet is a one-pan wonder that comes together in just 30 minutes.
Ingredients
Cajun Spice Mix
- 1½ teaspoons sweet paprika (or a blend of sweet, hot, and smoked)
- ½ teaspoon smoked paprika (or use more sweet paprika)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ⅛–¼ teaspoon cayenne pepper (adjust to taste)
- ⅛–¼ teaspoon red pepper flakes (adjust to taste)
- ⅛ teaspoon black pepper
For the Dish
- 6 oz kielbasa or smoked sausage, sliced into half-moons
- 1–2 teaspoons cooking oil
- ¼ cup onion, diced
- 2 cloves garlic, finely chopped
- 1 cup fresh tomato, diced (about 1 medium)
- ½ red bell pepper, cut into ½-inch chunks
- 1 cup chicken broth
- ½ lb raw or cooked shrimp, thawed if frozen
- ¼ cup half-and-half cream (optional, for creaminess)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- ¼ cup fresh parsley or cilantro, chopped, plus extra for garnish
Instructions
- In a small bowl, mix together all of the Cajun spice blend ingredients and set aside.
- Heat a skillet over medium-high heat and add the sliced sausage. Cook until golden on both sides, then transfer to a bowl.
- In the same skillet, add a little oil and sauté the onion until softened, about 3 minutes. Stir in the garlic and cook another minute. Sprinkle in the Cajun spice mix and let it bloom briefly with the onions. Add the tomatoes, bell pepper, and chicken broth, stirring well.
- Add the shrimp to the skillet. If raw, simmer gently until pink and opaque, about 4 minutes. If already cooked, just warm them through. Return the sausage to the pan and stir everything together.
- If using, add the cream and stir it in. Whisk the cornstarch and cold water in a small bowl, then drizzle into the skillet a little at a time while stirring until the sauce thickens to your liking.
- Taste and adjust seasoning with extra salt and pepper. Just before serving, stir in fresh parsley or cilantro. Garnish with more herbs and serve hot as-is, or over rice or pasta.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 605Total Fat 46gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 32gCholesterol 223mgSodium 2012mgCarbohydrates 19gFiber 3gSugar 6gProtein 30g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Cajun shrimp and sausage skillet is one of those meals that feels restaurant-worthy but is completely doable on a busy weeknight. It’s bold, saucy, and endlessly adaptable — you can make it creamy, keep it light, serve it over rice, toss it with pasta, or just eat it straight from the pan. Every time I make it, I’m reminded that the simplest recipes are often the most satisfying.
