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  • elisesmith929

Cajun Shrimp + Sausage Skillet

This one's inspired by Antoni from Queer Eye. In the latest season filmed in ATX, he makes a Cajun Shrimp and Sausage Skillet that got my wheels turning. I love any opportunity for Southern comfort food, being Texas born and bred myself. I made this recipe shortly after and was wowed by the flavor. This smoky, spicy dish has all the zest, is super healthy, and also makes for an easy weeknight dinner. This is already a household favorite for us and I hope it has the same effect for you!


Ingredients:


For the Cajun spice:

  • 3/4 teaspoon paprika

  • 1/2 teaspoon oregano

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon cumin

  • Pinch of cayenne pepper

For the skillet:

  • 2 tablespoons olive oil

  • 12 oz andouille sausage, 1/4 inch slices (I like Aidelles Cajun Style Andouille)

  • 1/2 lb shrimp, peeled and deveined

  • 1/2 cup white wine

  • 2 medium zucchini, 1/4 inch slices

  • 2 medium yellow squash, 1/4 inch slices

  • 1/4 cup parmesan (optional)

  • 2 tablespoons parsley, chopped

Directions:

  1. In a small bowl, combine all Cajun spice ingredients.

  2. In a separate bowl, add the shrimp and 1 1/2 teaspoons of the Cajun spice mix, reserving the remaining mix for later. Toss the shrimp until well coated with spices and set aside.

  3. Heat the olive oil in a large non-stick sauté pan on medium heat. Add the sausage and cook in the oil for 4-5 minutes, tossing occasionally, so that it browns nicely on both sides. Move the sausage to a plate, while keeping any remaining juices in the pan. If there's not much juice in the pan, add a tablespoon of olive oil.

  4. Add the seasoned shrimp to the pan letting them cook about 2 minutes on each side until fully cooked and pink. Move the shrimp to the same plate with the sausage and set aside.

  5. Add white wine to deglaze the pan using the back of a sturdy spoon to scrape up any brown bits. Add the zucchini, yellow squash and the remaining spice mix. Toss to coat and sauté for about 8-10 minutes until the squash is fork tender. Add additional salt to taste.

  6. Add the sausage and shrimp back into the sauté pan with the vegetables and toss together. Off heat, add the parmesan and parsley and toss again. Serve immediately!

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