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Cajun Shrimp and Sausage Skillet with Scallion Rice Recipe

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4.1 from 1 review

This Cajun Shrimp and Sausage Skillet is a vibrant and flavorful one-pan meal featuring tender shrimp, smoky Andouille sausage, and a medley of sautéed vegetables, simmered in a spiced tomato and white wine sauce with Swiss chard and coconut cream. Served alongside fragrant scallion rice, this dish offers a perfect balance of spicy, savory, and creamy notes, making it an irresistible dinner option that’s easy to prepare in just 45 minutes.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Scallion Rice

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 4 scallions, chopped (white and green ends separated)
  • 1 1/2 cups medium grain rice
  • 2 cups chicken broth
  • Salt, to taste

Cajun Shrimp and Sausage Skillet

  • 2 tablespoons oil (divided)
  • 12 ounces shrimp, peeled and deveined
  • 6 ounces Andouille sausage, sliced
  • 1/2 small red onion, chopped
  • 1/2 medium red bell pepper, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup white wine
  • 1 1/2 cups chicken broth
  • 1 bunch Swiss chard, stems removed and chopped
  • 1/2 cup coconut cream
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • 1/4 cup chopped parsley

Instructions

  1. Make Scallion Rice: Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add minced garlic and the white parts of chopped scallions and sauté until aromatic, about 1 minute. Stir in the medium grain rice, coating it well with the oil and aromatics. Pour in 2 cups of chicken broth and bring the mixture to a boil. Cover the pot, reduce heat to low, and simmer for 15 minutes or until the rice is tender and the liquid has been absorbed. Remove from heat, stir in the green parts of the scallions, season with salt to taste, and keep warm until serving.
  2. Sear the Shrimp: Heat 1 tablespoon of oil in a large sauté pan over high heat. Add the peeled and deveined shrimp, seasoning with salt and pepper, and sear until they turn pink and opaque, about 3-4 minutes. Remove shrimp from the pan and set aside.
  3. Cook the Sausage: In the same pan, add the sliced Andouille sausage and cook over medium-high heat until browned, about 3 minutes. Remove from the pan and set aside with the shrimp.
  4. Sauté Vegetables and Seasonings: Add the remaining 1 tablespoon oil to the pan and reduce heat to medium. Add the chopped red onion and red bell pepper and sauté until softened, approximately 4-5 minutes. Stir in minced garlic, tomato paste, paprika, dried oregano, and cayenne pepper. Continue cooking and stirring for about 1 minute, allowing the tomato paste to caramelize and deepen in flavor.
  5. Deglaze and Simmer: Pour in 1/2 cup of white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer until mostly evaporated. Add the chopped Swiss chard and 1 1/2 cups chicken broth, bring to a simmer, and cook until the liquid is reduced by half, intensifying the taste.
  6. Combine and Finish: Return the cooked shrimp and sausage to the pan along with 1/2 cup coconut cream. Add lemon juice and season with salt and pepper to taste. Simmer for another minute to meld the flavors and heat through. Remove from heat and stir in the chopped parsley for freshness.
  7. Serve: Plate the scallion rice alongside the hearty Cajun shrimp and sausage skillet and enjoy this delicious, flavorful meal.

Notes

  • You can substitute Andouille sausage with smoked sausage if Andouille is unavailable.
  • For less heat, reduce or omit the cayenne pepper according to your spice preference.
  • If you prefer a creamier rice, stir in a small amount of butter or coconut cream before serving.
  • Ensure shrimp is deveined to avoid any gritty texture.
  • Leftovers keep well in the refrigerator for up to 2 days and reheat nicely.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Cajun

Find it online: https://monicarecipes.com/cajun-shrimp-and-sausage-skillet-with-scallion-rice-recipe/