Native Cajun Shrimp Etouffee with Andouille Sausage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, spicy Creole dish featuring plump shrimp simmered in a roux-based sauce with authentic Andouille sausage, embodying true Louisiana flavors. This cajun-inspired seafood ready in about 45 minutes pairs large shrimp, Andouille sausage, butter 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.

★ 4.8 (10 ratings) Prep: 25 min Cook: 20 min Serves 4 Cajun cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and devein 1 lb shrimp, leaving tails on for presentation. Slice 4 oz Andouille sausage into 1/4-inch rounds. Melt 2 tbsp butter in a large skillet over medium heat, add sausage and cook for 3 minutes until browned, then remove and set aside.
  2. Step 2: In the same skillet, make a roux: add 3 tbsp flour to melted butter and cook, stirring constantly, for 4-5 minutes until golden brown and fragrant — do not let it burn.
  3. Step 3: Add 1/2 cup diced celery, 1/2 cup diced green bell pepper, 1/2 cup diced onion, and 2 minced garlic cloves to the roux. Sauté for 5 minutes until vegetables soften and become translucent.
  4. Step 4: Gradually whisk in 1.5 cups chicken broth and 1/4 tsp cayenne pepper. Bring to a gentle simmer, then add shrimp and sausage. Cook for 5-6 minutes until shrimp turn pink and opaque, stirring occasionally.
  5. Step 5: Remove from heat, taste, and adjust seasoning. Serve over hot cooked rice with extra parsley for garnish.

Frequently asked questions

How long does Native Cajun Shrimp Etouffee with Andouille Sausage take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Native Cajun Shrimp Etouffee with Andouille Sausage?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Native Cajun Shrimp Etouffee with Andouille Sausage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Native Cajun Shrimp Etouffee with Andouille Sausage for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Native Cajun Shrimp Etouffee with Andouille Sausage?

Cajun seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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