Creamy Cajun Shrimp and Sausage

This Creamy Cajun Shrimp and Sausage skillet is bold, cozy, and weeknight-friendly. Juicy shrimp, smoky andouille, tender peppers and onions, and a silky cream sauce come together in one pan with just the right kick.

I keep the steps simple and the seasoning balanced, so every bite is rich without feeling heavy. Spoon it over rice or toss with pasta, and dinner is done.

Why You’ll Love This Creamy Cajun Shrimp and Sausage

It’s the mix of textures and flavors that makes this skillet special. The sausage browns and seasons the pan, the shrimp cook fast and stay tender, and the vegetables soften just enough to sweeten the sauce. The cream mellows the heat while still letting the Cajun spices pop.

You also get flexibility. Make it saucier for pasta or a little thicker for spooning over rice. If you need a guaranteed fluffy side, try this simple stovetop rice pilaf. The creamy technique is similar to my one-pot creamy pasta method, so you’ll feel right at home.

What you’ll need

Smoky andouille, sweet bell pepper and onion, and a balanced Cajun seasoning carry this dish. Use large shrimp for the best texture, and don’t skimp on the garlic.

• 1 lb large shrimp, peeled and deveined, tails on or off
• 12 oz andouille sausage, halved lengthwise and sliced into half-moons
• 1 red bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tbsp plus 1/2 tsp Cajun seasoning, plus more to taste
• 1/2 tsp smoked paprika, optional for extra smokiness
• kosher salt, to taste
• 1/4 tsp black pepper, plus more to taste
• 1/2 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 tbsp tomato paste, optional, for color and body
• 1 tbsp lemon juice, freshly squeezed
• 1/4 cup Parmesan cheese, finely grated, optional
• 2 tbsp fresh parsley, chopped, plus more for serving
• 2 green onions, thinly sliced, for garnish
• 1/8 tsp crushed red pepper flakes, optional for heat

How to make Creamy Cajun Shrimp and Sausage

Brown the sausage, sauté the veggies, bloom the spices, then simmer with cream and finish with shrimp.

1. Pat the shrimp very dry with paper towels and season lightly with a pinch of salt and 1/2 teaspoon Cajun seasoning. Set aside.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the andouille and cook 3 to 4 minutes, stirring, until browned and some fat renders. Transfer to a plate.
3. Lower heat to medium and add remaining 1 tablespoon olive oil and the butter. Add the onion and bell pepper with a pinch of salt. Cook 4 to 5 minutes, stirring, until softened and lightly golden.
4. Stir in the garlic and cook 30 seconds until fragrant. Sprinkle in 1 tablespoon Cajun seasoning, smoked paprika, black pepper, and red pepper flakes if using. Cook 30 seconds to bloom the spices.
5. Whisk in the chicken broth and tomato paste until smooth, scraping up browned bits. Bring to a gentle simmer, then stir in the heavy cream. Simmer 2 to 3 minutes until slightly thickened.
6. Return the sausage and any juices to the skillet. Stir and taste, adding a pinch of salt or more Cajun seasoning if needed.
7. Nestle the shrimp into the sauce in an even layer. Simmer over medium heat 2 to 3 minutes, flipping once, until the shrimp are opaque and just curled.
8. Turn off the heat. Stir in the lemon juice, Parmesan if using, and parsley. The sauce should be glossy and coat the back of a spoon.
9. Let the skillet rest 1 minute to settle. Garnish with more parsley and green onions. Serve hot over rice or toss with cooked pasta, loosening with a splash of broth if needed.

Storage, make-ahead and reheating

Store leftovers in an airtight container in the fridge for 2 to 3 days. The sauce will thicken as it chills.

For make-ahead, you can slice the sausage and prep all veggies up to 2 days in advance. You can also cook the sauce without the shrimp, chill, and add the shrimp when reheating so they stay tender.

Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen. Stir often and warm just until hot. Do not boil or the shrimp can turn rubbery and the sauce may separate.

Common mistakes to avoid

• Overcooking the shrimp: Shrimp only need 2 to 3 minutes. Pull them as soon as they curl and turn opaque. For additional food safety guidance, see the FDA’s advice on selecting and serving seafood safely.
• Skipping the sausage browning: Browned bits in the pan add big flavor to the sauce. Let the sausage get nicely seared.
• Dumping in cream over high heat: Add cream to a gentle simmer to keep it silky and prevent splitting.
• Using wet shrimp: Pat dry so they sear instead of steaming. This keeps them plump.
• Not tasting for salt: Andouille and Cajun blends vary. Taste at the end before adding more salt.

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Variations and smart substitutions

• Lighter sauce: Swap half the heavy cream for half-and-half and simmer a minute longer to thicken.
• No andouille: Use smoked sausage or kielbasa. Add a pinch of smoked paprika for depth.
• Extra veg: Stir in 2 cups baby spinach at the end or add sliced mushrooms with the peppers.
• Gluten-free friendly: This dish can be gluten-free when the sausage, Cajun seasoning, chicken broth, and other packaged ingredients are verified gluten-free. Serve over rice or with certified gluten-free pasta.
• Pasta version: Toss with 12 oz cooked fettuccine or penne and splash in extra broth to coat.
• More heat: Add 1/4 to 1/2 teaspoon crushed red pepper flakes with the Cajun seasoning.

What to serve with it

This skillet is perfect over hot rice or with buttered noodles. For a quick side, make fluffy rice pilaf while the sauce simmers. If you want a veggie that still feels fun, serve with crispy Parmesan cauliflower bites.

If you’re in a pasta mood another night, my creamy one-pot pasta uses a similar technique and pairs nicely if you’re feeding a crowd.

Reader questions

Can I use frozen shrimp?

Yes. Thaw frozen shrimp overnight in the fridge or quickly under cold running water, then pat very dry. Frozen shrimp are often high quality and work great here.

What Cajun seasoning should I use and how salty is it?

Use your favorite store brand or a homemade blend. Different blends vary in salt, so start with less, taste the sauce at the end, and add salt only if needed.

How can I make this dairy-free?

Yes! Replace the heavy cream with full-fat unsweetened coconut milk and use a neutral cooking oil instead of butter. Omit the Parmesan cheese and check that your sausage and Cajun seasoning contain no dairy ingredients. The coconut milk adds a slightly different flavor while keeping the sauce rich and creamy.

What can I use instead of andouille sausage?

Smoked sausage, kielbasa, or Spanish-style chorizo all work. If you use a milder sausage, add a pinch of smoked paprika or extra Cajun seasoning.

How do I thicken the sauce if it feels thin?

If the sauce seems too thin, simmer it gently for another 1–2 minutes before adding the shrimp, stirring frequently. You can also stir in 1–2 tablespoons of the Parmesan cheese listed in the ingredients after turning off the heat. The sauce will thicken slightly as it cools. Avoid boiling once the shrimp are added, as this can make them rubbery and cause the cream sauce to separate.

A quick, cozy finish

Once you try this Creamy Cajun Shrimp and Sausage, it will land in your regular rotation. It’s fast, satisfying, and always hits the right balance of spice and comfort.

Keep a bag of shrimp and a pack of sausage in the freezer, and you’re never far from a flavorful dinner. I hope you love it as much as we do.

Author: Vijaya

Creamy Cajun Shrimp and Sausage

This Creamy Cajun Shrimp and Sausage recipe combines juicy shrimp, smoky andouille sausage, colorful bell peppers, and a rich, flavorful Cajun cream sauce. Made in one skillet, it's a delicious, comforting dinner that's perfect for busy weeknights. Serve over rice or pasta for a satisfying meal the whole family will enjoy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 persons

Course: Dinner

Cuisine: Cajun

Calories: 670

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb large shrimp peeled and deveined, tails on or off
• 12 oz andouille sausage halved lengthwise and sliced into half-moons
• 1 red bell pepper thinly sliced
• 1 yellow onion thinly sliced
• 3 cloves garlic minced
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 3 1/2 tbsp Cajun seasoning plus more to taste
• 1/2 tsp smoked paprika optional for extra smokiness
• Kosher salt to taste
• 1/4 tsp black pepper plus more to taste
• 1/2 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 tbsp tomato paste optional, for color and body
• 1 tbsp lemon juice freshly squeezed
• 1/4 cup Parmesan cheese finely grated, optional
• 2 tbsp fresh parsley chopped, plus more for serving
• 2 green onions thinly sliced, for garnish
• 1/8 tsp crushed red pepper flakes optional for heat

Equipment

• 1 Large deep skillet 12-inch (30 cm), preferably heavy-bottomed, with enough space for the shrimp, sausage and creamy sauce

Method

 

1. Pat the shrimp very dry with paper towels and season lightly with a pinch of salt and 1/2 teaspoon Cajun seasoning. Set aside.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the andouille sausage and cook for 3 to 4 minutes, stirring, until browned and some fat renders. Transfer to a plate.
3. Lower heat to medium and add the remaining 1 tablespoon olive oil and the butter. Add the onion and bell pepper with a pinch of salt. Cook for 4 to 5 minutes, stirring, until softened and lightly golden.
4. Stir in the garlic and cook 30 seconds until fragrant. Sprinkle in 1 tablespoon Cajun seasoning, smoked paprika, black pepper, and red pepper flakes if using. Cook 30 seconds to bloom the spices.
5. Whisk in the chicken broth and tomato paste until smooth, scraping up browned bits. Bring to a gentle simmer, then stir in the heavy cream. Simmer 2 to 3 minutes until slightly thickened.
6. Return the sausage and any juices to the skillet. Stir and taste, adding a pinch of salt or more Cajun seasoning if needed.
7. Nestle the shrimp into the sauce in an even layer. Simmer over medium heat for 2 to 3 minutes, flipping once, until the shrimp are opaque and just curled.
8. Turn off the heat. Stir in the lemon juice, Parmesan if using, and parsley. The sauce should be glossy and coat the back of a spoon.
9. Let the skillet rest 1 minute to settle. Garnish with more parsley and green onions. Serve hot over rice or toss with cooked pasta, loosening with a splash of broth if needed.

Notes

Make-Ahead Tip: Slice the sausage and vegetables up to 24 hours ahead. Keep refrigerated separately. For the best texture, cook the shrimp just before serving.

Shrimp Tip: Use large, peeled and deveined shrimp. Avoid overcooking, as shrimp can quickly become rubbery.

Seasoning Tip: Cajun seasoning and andouille sausage may already contain salt. Taste the sauce before adding extra salt or seasoning.

Storage: Refrigerate leftovers in an airtight container within 2 hours and use within 2–3 days.

Reheating: Warm gently in a skillet over low heat, adding a splash of chicken broth or cream if needed. Stir occasionally until thoroughly heated.

Serving Suggestion: Serve over steamed rice, pasta, mashed potatoes or cauliflower rice. Garnish with fresh parsley and green onions.

Nutrition Note: Approximately 670 calories per serving, based on 4 servings. This estimate excludes rice, pasta, or other side dishes. Actual nutritional values may vary depending on ingredient brands, portion sizes, and optional ingredients.