This dish is a tasty mix of shrimp and sausage cooked in a rich, flavorful sauce. It’s great served over rice or with crusty bread to soak up all that goodness!
You know what’s the best part? The shrimp is juicy, while the sausage adds a nice kick! I make extra to share with friends, but let’s be real—I usually keep most for myself! 😄
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works great. Just make sure to peel and devein them. If you’re in a bind, you can swap shrimp for scallops or chicken thighs for a different protein choice.
Smoked Sausage: I love using andouille sausage for that smoky flavor, but any smoked sausage will do. If you need a lighter option, turkey sausage is a nice substitute.
Vegetables: The combo of onion, bell pepper, and celery gives a fantastic base flavor. You can add chopped carrots or zucchini if you want to sneak in more veggies. You can even go with frozen mixed veggies for convenience.
Cajun Seasoning: This blend is key for flavor. If you can’t find it, feel free to use a mixture of paprika, garlic powder, onion powder, and cayenne for a similar kick. Just adjust to your spice preference!
Heavy Cream: If you’re looking for a lighter version, half-and-half will work, or even coconut milk for a dairy-free option. Just note that coconut milk will change the flavor a bit, but still delicious!
How Do I Make Sure My Sauce Is Perfectly Smooth?
A smooth sauce is all about making a good roux and adding your broth carefully. Here’s how to nail it:
- After cooking your vegetables, sprinkle the flour evenly over them and stir for a few minutes to cook the flour. This gives you that nice base.
- Slowly whisk in the chicken broth a little at a time. This helps prevent lumps; go slow and keep whisking!
- If you find lumps, don’t panic! Use an immersion blender to smooth it out, or strain the sauce through a mesh sieve.
- When you add the cream, stir gently to combine without overworking the sauce.
Following these tips will help create a rich and creamy sauce for your Smothered Shrimp and Sausage. Happy cooking!
How to Make Smothered Shrimp and Sausage
Ingredients You’ll Need:
For the Main Dish:
- 1 lb large shrimp, peeled and deveined
- 12 oz smoked sausage, sliced into 1/2-inch pieces
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tbsp Cajun seasoning
- 1/2 tsp black pepper
- 2 tbsp olive oil or vegetable oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
For Garnish:
- 2 tbsp fresh parsley, chopped
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe takes about 30 minutes total. You’ll spend about 10 minutes prepping your ingredients and 20 minutes cooking. It’s a quick and delicious meal that’s sure to impress!
Step-by-Step Instructions:
1. Brown the Sausage:
In a large skillet or cast iron pan, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the sliced sausage and cook until browned on both sides, about 4-5 minutes. Remove the sausage from the pan and set aside.
2. Cook the Shrimp:
Season the shrimp with half of the Cajun seasoning and a pinch of black pepper. In the same pan, add the shrimp and cook for about 1-2 minutes per side, until just pink and opaque. Remove shrimp and set aside.
3. Sauté the Vegetables:
Reduce the heat to medium and add the butter along with the remaining 1 tablespoon of olive oil to the pan. Add the chopped onions, bell pepper, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-6 minutes.
4. Add Garlic and Flour:
Add the minced garlic to the pan and cook for an additional 1 minute until fragrant. Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 2-3 minutes to form a roux.
5. Create the Sauce:
Slowly whisk in the chicken broth to avoid lumps, and then add the diced tomatoes and the remaining Cajun seasoning. Stir and let simmer for about 5 minutes until the sauce thickens slightly.
6. Stir in the Cream:
Next, stir in the heavy cream and bring the sauce back to a gentle simmer.
7. Combine Everything:
Return the browned sausage and cooked shrimp to the pan, and cook for an additional 2-3 minutes to reheat everything and let the flavors meld together.
8. Final Touches:
Taste the dish and adjust seasoning with salt and pepper if needed. Remove from heat and sprinkle chopped fresh parsley over the top for a fresh finish.
9. Serve:
Serve your smothered shrimp and sausage hot over cooked white rice or with crusty bread to soak up the delicious sauce. Enjoy!
Your flavorful and creamy Smothered Shrimp and Sausage is ready to be devoured! Bon appétit!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to thaw the shrimp completely before cooking. The best way to thaw them is to place them in the refrigerator overnight or put them in a sealed plastic bag and submerge in cold water for about 30 minutes.
What Can I Substitute for Smoked Sausage?
If you want to switch things up, you can use andouille sausage for an added kick or turkey sausage for a leaner option. Even a combination of both works well!
How Can I Make This Dish Spicier?
If you love heat, simply add more Cajun seasoning to taste or include a pinch of cayenne pepper while cooking. You can also sauté some diced jalapeños with the vegetables for an extra punch!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of chicken broth or cream if needed to adjust the consistency of the sauce.
