Sautéed Cajun Shrimp and Andouille Sausage with Rice

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

Bold, smoky shrimp and andouille sausage simmered in a spicy Cajun sauce with tender rice, finished with fresh green onions. This cajun-inspired seafood ready in about 35 minutes pairs Shrimp, Andouille sausage, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.0 (11 ratings) Prep: 15 min Cook: 20 min Serves 4 Cajun cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 1 cup uncooked rice in 2 cups water until fluffy and tender, then set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 6 oz sliced andouille sausage and cook for 3 minutes until slightly browned, then remove and set aside.
  3. Step 3: Add 1/2 cup diced onion and 1/2 cup diced bell pepper to the skillet, cooking for 3 minutes until softened.
  4. Step 4: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
  5. Step 5: Add 2 tsp Cajun seasoning and cook for 30 seconds to toast the spices.
  6. Step 6: Return sausage to skillet, add 12 oz shrimp, 1/2 cup chicken broth, and season with salt and pepper.
  7. Step 7: Cook for 5-7 minutes until shrimp turn pink and opaque, stirring occasionally.
  8. Step 8: Serve shrimp mixture over cooked rice, garnished with 2 tbsp chopped green onions.

Frequently asked questions

How long does Sautéed Cajun Shrimp and Andouille Sausage with Rice take to make?

Total time is about 35 minutes (15 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 Sautéed Cajun Shrimp and Andouille Sausage with Rice?

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 Sautéed Cajun Shrimp and Andouille Sausage with Rice?

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 Sautéed Cajun Shrimp and Andouille Sausage with Rice 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 Sautéed Cajun Shrimp and Andouille Sausage with Rice?

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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