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Flavorful Cajun Butter Shrimp and Andouille Sausage Skillet

Cajun butter shrimp andouille sausage skillet - featured image
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A bold yet balanced Cajun skillet featuring smoky andouille sausage and tender shrimp in a garlicky, buttery sauce, perfect for quick weeknight meals or casual gatherings.

Ingredients

Scale
  • 8 ounces andouille sausage, sliced into ¼-inch rounds
  • 16 ounces raw shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and black pepper, to taste
  • Cooked rice or crusty bread, for serving (optional)

Instructions

  1. Slice 8 ounces of andouille sausage into ¼-inch rounds, peel and devein 16 ounces of shrimp if not done, and mince 4 garlic cloves. Chop 2 tablespoons of fresh parsley and squeeze 1 tablespoon of lemon juice. Have your spices measured and ready.
  2. Place a large cast iron or heavy skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons of unsalted butter. Let the butter melt and foam but not brown (about 1-2 minutes).
  3. Add the sliced andouille sausage in a single layer and cook for about 4-5 minutes, turning occasionally until the edges are crisp and browned.
  4. Use tongs or a slotted spoon to transfer sausage to a plate, leaving the flavorful fat and butter in the pan.
  5. Lower heat to medium, add minced garlic, and stir quickly for 30-45 seconds until fragrant but not burnt.
  6. Place shrimp in the skillet in a single layer. Season with 2 teaspoons Cajun seasoning, 1 teaspoon smoked paprika, ½ teaspoon onion powder, optional ¼ teaspoon red pepper flakes, salt, and black pepper. Cook for 2-3 minutes on one side until pink and opaque along the edges.
  7. Turn the shrimp over, add back the cooked sausage, and remaining 2 tablespoons of butter. Stir everything gently but thoroughly to coat shrimp and sausage in the buttery spice mix. Cook another 2 minutes until shrimp is fully opaque and sauce thickens slightly.
  8. Remove from heat. Stir in fresh lemon juice and chopped parsley to brighten the flavors. Taste and adjust salt or spice if needed.
  9. Serve immediately over warm cooked rice or alongside crusty bread. Garnish with extra parsley if desired.

Notes

Do not overcrowd the pan when cooking shrimp to avoid steaming. Use room-temperature shrimp for even cooking. Thaw frozen shrimp fully and pat dry to prevent watery sauce. Toast spices briefly in butter for deeper flavor but avoid burning garlic. Add lemon juice at the end to preserve fresh notes. Adjust spice levels with cayenne or extra red pepper flakes as desired. Leftovers keep well refrigerated for up to 2 days and reheat gently.

Nutrition

Keywords: Cajun, shrimp, andouille sausage, skillet, butter sauce, quick dinner, spicy, seafood, easy recipe

Find it online: https://forkmila.com/flavorful-cajun-butter-shrimp-and-andouille-sausage-skillet-easy-homemade-recipe/