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Cajun Shrimp and Sausage Skillet

Course Main Course
Cuisine Cajun
Keyword pork, seafood
Total Time 45 minutes
Servings 4
Author Christine Ma

Ingredients

Scallion rice

  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 4 scallions chopped, white and green ends separated
  • 1 ½ cups medium grain rice
  • 2 cups chicken broth

Cajun shrimp and sausage skillet

  • 2 tablespoons oil divided
  • 12 ounces shrimp peeled and deveined
  • 6 ounces Andouille sausage sliced
  • ½ small red onion chopped
  • ½ medium red bell pepper chopped
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 teaspoons paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne
  • ½ cup white wine
  • 1 ½ cups chicken broth
  • 1 bunch swiss chard stems removed, chopped
  • ½ cup coconut cream
  • 1 tablespoon lemon juice
  • ¼ cup chopped parsley

Instructions

  • Make scallion rice. Heat 1 tablespoon oil in a medium pot over medium-high heat. Add garlic and chopped white scallion ends and saute until aromatic, about 1 minute. Add rice, stirring to combine. Add chicken broth and bring to a boil. Cover pot, reduce heat to low, and continue to simmer for 15 minutes or until rice is tender and liquid is absorbed. Stir in chopped green scallion ends and season rice with salt. Set aside and keep warm.
  • Heat 1 tablespoon oil in a large saute pan over high heat. Add shrimp and sear until pink, about 3-4 minutes. Season with salt and pepper and remove from heat.
  • In the same pan, cook sausage until browned, about 3 minutes. Remove from heat and set aside.
  • Heat another tablespoon in the same pan over medium heat. Add red onion and bell pepper and saute until vegetables are softened, about 4-5 minutes. Add garlic, tomato paste, paprika, oregano, cayenne, and saute for 1 minute or until tomato paste is caramelized.
  • Add white wine and deglaze the pan, scraping up any caramelized bits on the bottom of the pan. Simmer until almost all of the wine has evaporated. Add swiss chard and chicken broth and bring to a simmer. Continue to cook until liquid is reduced by half.
  • Add back shrimp and sausage along with coconut cream. Season with lemon juice, salt, and pepper and simmer for another minute. Remove from heat and stir in chopped parsley. Serve Cajun shrimp and sausage skillet with scallion rice.

Notes

Substitute coconut cream for heavy cream if desired.
If you're not a fan of white wine, replace it with an equal amount of chicken stock.