Cajun-Spiced Shrimp and Andouille Sausage Skillet

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Savory shrimp and smoked sausage simmered in a flavorful Cajun spice blend, served over rice for a quick weeknight meal. This American-inspired comfort-food recipe, ready in about 30 minutes, pairs shrimp, andouille sausage, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 380 cal/serving

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Ingredients

12 oz medium, peeled and deveined shrimp
8 oz, sliced into 1/2-inch rounds andouille sausage
2 tbsp vegetable oil
1 medium, diced yellow onion
1, diced green bell pepper
3 cloves, minced garlic
2 tsp Cajun seasoning
1/2 cup chicken stock
1/4 cup, chopped fresh parsley

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Instructions

Step 1: Heat vegetable oil in a large skillet over medium-high heat. Add sausage slices and cook for 4-5 minutes until browned, then remove and set aside.
Step 2: Add diced onion and bell pepper to the skillet, cooking for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Sprinkle Cajun seasoning over vegetables and stir to combine.
Step 3: Return sausage to the skillet, add shrimp, and pour in chicken stock. Simmer for 5-6 minutes until shrimp turn pink and opaque. Stir in parsley and season with salt. Serve over cooked rice.