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Cajun Shrimp and Andouille Skillet
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4.73 from 11 votes

Cajun Shrimp and Andouille Skillet

<g class="gr_ gr_87 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="87" data-gr-id="87">Wow</g> your taste buds with the Cajun Shrimp and Andouille Skillet! Enjoy as is, add in chopped avocados or beans. Serve over rice, a baked potato, pasta or as is like I enjoy.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entree
Cuisine: American
Keyword: cajun shrimp, cajun shrimp and andouille, shrimp and andouille
Servings: 6 people
Calories: 594kcal


  • 5 Tbs. butter
  • 5 cloves garlic minced
  • 1 tsp. minced fresh rosemary
  • 1 cup white wine
  • 3 cups chicken broth
  • 3 Tbs. tomato paste
  • Kosher salt and black pepper to taste
  • 1/2 lime juiced
  • Grapeseed or olive oil for sautéing
  • 1 1/2 lbs. Andouille sausage
  • 1 lb 21-25 sized shrimp or larger raw, cleaned, peeled and tails off
  • Spicy Cajun Seasoning
  • Optional: Chunks of fresh avocado black beans, rice, pasta, and of course some crusty bread to soak up the sauce


  • In a large deep skillet or medium-sized pot, melt the butter.
  • Add the garlic to the melted butter and saute for 1-2 minutes or until fragrant. Be careful not to brown or burn the garlic.
  • Add in your rosemary, wine and chicken broth. Stir until combined.
  • Whisk in the tomato paste until incorporated.
  • Season sauce with salt & pepper, taste and adjust for your preference, if you enjoy spicy dishes add in some red/Cayenne pepper.
  • Bring sauce to a simmer, remove from heat.
  • Slice Andouille into rounds about 1/8 of an inch thick.
  • Heat enough oil in a sauté pan to just barely cover the bottom and sauté your sausage just until it gets some delicious color (it's already cooked, so you just want it to get a little brown in color which gives it great texture and flavor).
  • Place pieces into your sauce as they finish browning.
  • Season the shrimp with your Cajun seasoning. Decide if you want to be heavy handed and dredge your shrimp in it (like I do) or just a few shakes per shrimp. It comes down to your preference for heat/spice. Season and cook your shrimp in batches.
  • Heat oil in a sauté pan, just enough to cover the bottom and sauté your shrimp until it turns pink and is almost cooked through. If you seasoned your shrimp heavily, back away from the stove a bit, you may be coughing a just bit as it cooks (so worth it!!).
  • Place shrimp into your sauce as they finish cooking, repeat until all shrimp are all cooked.
  • Brink your skillet/pot full of sauce, shrimp and sausage just to a simmer. Taste and adjust your sauce. If the seasoning from the shrimp didn't spice your sauce they way you would enjoy, add some additional Cajun seasoning or red/Cayenne pepper.
  • If you are adding avocado chunks, season them with a bit of cajun seasoning or salt and pepper and add to the mixture shortly before serving. If you are adding black beans, drain & rinse them and then add to the pot.
  • Spritz the sauce with the juice of half a lime, stir and enjoy once it is heated through.
  • You can make the sauce a day ahead if you choose.
  • Enjoy this on its own, with crusty bread or serve over rice or pasta.


Serving: 8g | Calories: 594kcal | Carbohydrates: 4g | Protein: 39g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 311mg | Sodium: 2181mg | Potassium: 607mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 16mg | Calcium: 147mg | Iron: 4mg