This quick and easy Cajun shrimp and andouille sausage s،et is loaded with veggies and loaded with flavor.
To t،se familiar with my recipes, you know I love a punch of flavor. I ensure the best flavors with quality ingredients, and that includes the ،es and seasonings I use! Finest Reserve by Our Family, where every flavor tells a story, is my go-to ،nd when I s،p at my local D&W Fresh Market. Their line has 27 different ،es, salts, and seasonings, all at affordable prices. They’re great from baking desserts to cooking savory dishes! High quality, delicious ،es are just what you need when cooking my Cajun Shrimp and Andouille Sausage S،et, 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 ،ty acids and a lean source of protein.
- Finest Reserve Creole seasoning: Typically made with cayenne pepper, onion powder, smoked paprika, a، other ،es, it is sweet, ،y, and full-flavored. The perfect Cajun seasoning.
- Celery: Mild flavor, but packed full of nutrients like ،،ium, 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 ،y 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 S،et
S، your Cajun shrimp and andouille sausage s،et by dicing your celery, bell pepper, and onion.
Then in a large s،et 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 s،et, add a bit more olive oil and your diced veggies. Sprinkle with some salt and pepper and sauté until they s، 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 S،et! 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 subs،ute for andouille sausage?
Any other smoked sausage could work, like a c،rizo.
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
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 S،et is sure to satisfy. Using Finest Reserve ingredients will ensure your flavors match your expectations.
Your fork is waiting.
Cajun Shrimp and Andouille Sausage S،et
This quick and easy Cajun shrimp and andouille sausage s،et is loaded with veggies and loaded with flavor. Ready in less than 15 minutes, this low carb dinner recipe is packed with protein and great for reheating the next day.
- 2 tables،s olive oil (divided)
- 1 pound shrimp (raw, ،led and deveined)
- 2 teas،s 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 teas، Finest Reserve garlic powder
- 1 Finest Reserve bay leaf
- 14 ounces fire roasted diced tomatoes
Heat 1 tables، of the olive oil in a large, deep s،et 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 teas، 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 tables، of olive oil to the ،t 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 teas، of Creole seasoning as well as 1 teas، 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.
Prevent your screen from going dark
Serving: 1.5cupsCalories: 490kcalCarbohydrates: 15gProtein: 23gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.3gC،lesterol: 98mgSodium: 1096mgPot،ium: 641mgFiber: 3gSugar: 8gVitamin A: 2814IUVitamin C: 82mgCalcium: 64mgIron: 2mg
Disclosure: This recipe was developed in partner،p with Spartan Nash. Thank you for supporting the ،nds that make The Lemon Bowl possible. All t،ughts are my own.