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There's plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make it your own by using your favorite amber beer or flavorful broth.
— Mark Oppe, North Pole, Alaska
For more recipes, visit Taste of Home
- 3 Tablespoons butter
- 2 garlic cloves, minced
- 1/2 Cup amber beer or beef broth
- 1 Teaspoon Worcestershire sauce
- 1 Teaspoon pepper
- 1/2 Teaspoon salt
- 1/2 Teaspoon dried thyme
- 1/2 Teaspoon dried rosemary
- 1/2 Teaspoon crushed red pepper flakes
- 1/4 Teaspoon cayenne pepper
- 1/8 Teaspoon dried oregano
- 1 Pound uncooked large shrimp, peeled and deveined
- Hot cooked grits, optional
Cajun Shrimp Sausage Skillet
This Cajun Shrimp Sausage Skillet is one of my favorite easy shrimp recipes, along with one of my favorite one-skillet meals. Packed with veggies, it’s low in carbs and full of flavor. A must-make for anyone who loves Cajun recipes! Cajun Shrimp and Sausage will satisfy your cravings for seafood.
I believe that every mom should have a few easy skillet meals up to her sleeve. One skillet meals are typically not only quick and easy to make, but they don’t leave a big mess behind in the kitchen either. I don’t know about you, but when I get finished cooking dinner after a long, busy day, the last thing I want to do is spend another hour in the kitchen washing dishes.
Cajun Shrimp Skillet
With summer in full swing right now, I have found a new favorite drink to enjoy…. Stella Artois®! If you haven’t tried it before, this is the time to go get a pack and experience their premium beer that’s made with only the finest ingredients. It’s been perfected over the 600 years that they have been brewing and you can taste their rich history in every bottle.
I was recently getting ready to have a little party at home for my husband and I to make the evening special and something different from the regular dinner. To celebrate, I decided that I was going to pick up some Stella Artois and make a little cajun shrimp skillet. Now the cool part about the cajun shrimp skillet is that I was going to use Stella Artois in the sauce! Exciting, right?!
To get everything I needed, I popped over to my local supermarket. While I was there, I realized that there was a variety of Stella Artois that I hadn’t seen before called Stella Artois Solstice Lager. I picked up a pack to bring home and fell in love with it! Solstice is their seasonal beer that is absolutely perfect for sipping on during those sun-filled summer days. It is a refreshing golden lager with subtle citrus notes and triple filtered for a delicious smooth, dry taste with a nice crisp finish, making it perfect for summer! It’s yet another one of Stella Artois’s products that is timeless, classic, and distinctive with a fun, modern twist. I love shopping at my local Kroger for fresh ingredients to make dishes like this Cajun Shrimp Skillet, and be sure to keep an eye out for Stella Artois Beers at your local supermarket and many other locations to pair with this meal perfectly!
Now because I chose to cook the shrimp in Stella Artois, you get hints of that delicious flavor in every bite! I served the shrimp over zucchini noodles and of course, with a bottle of Stella Artois. It was such an elegant meal that tasted like I spent hours on it but really, it took less than 10 minutes to make!
Do you love Stella Artois? Make sure to keep an eye out for their Midnight Lager this fall!
- ⅓ cup vegetable oil
- ¼ cup all-purpose flour
- 1 small green bell pepper, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 fresh tomatoes, chopped
- 2 tablespoons Louisiana-style hot sauce
- ⅓ teaspoon ground cayenne pepper (Optional)
- 2 tablespoons seafood seasoning
- ½ teaspoon ground black pepper
- 1 cup fish stock
- 1 pound crawfish tails
- 1 pound medium shrimp - peeled and deveined
Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
Cajun Shrimp and Andouille Skillet
This Cajun Shrimp and Andouille Skillet is one of my husband and my favorite dishes. It’s also a favorite of our friends and family. Whenever we bring a big pot of this, everyone is happy!
Cajun Shrimp and Andouille Skillet just so happens to be one of those magical 4-season recipes. It’s a hit in the summer, for tailgating during football season and in the dead of winter. The temperature outside doesn’t matter with this recipe, after all…we’re talking about shrimp and andouille sausage with a scrumptious sauce.
It’s also easily made for two or twenty-two! I most often make it just with the sauce or broth…whichever you wish to call it and then just the shrimp and andouille. Sometimes I add in sliced okra and sometimes chunks of avocado. That helps when you are making it for a crowd and want to make it go further for less cost plus, the green looks pretty!
How Do I Make Cajun Shrimp and Andouille Skillet?
First, you make the sauce/broth…whatever you want to call it (it can be made a day ahead). Then you slice & brown the andouille in a little oil, it’s typically already cooked when you purchase it, so all you are doing is browning it for a depth of flavor and texture. Next, you season your raw peeled & cleaned shrimp with Cajun seasoning and saute that till cooked. Add your proteins to the sauce/broth, heat through and feast!
What Are The Variations Or Add-Ins To This Recipe
We love this as it is for a party food (it always gets talked about). For variations add in chunks of avocado (especially nice if you really spice this up). Add in black beans, okra, chicken or whatever else you may enjoy. Serve it over rice, in a bread bowl or even over a potato or pasta. You can take this and customize it as you wish.
How Many People Will It Serve?
As written this recipe can serve 6-7 as an entree if you are serving it over rice. If you are serving it as an appetizer or party nibble, it can serve 10. For that, I set out small plastic 6 oz party cups for them to fill and small party forks. If you want to feed more people, double the shrimp and sausage in the recipe. There is enough sauce to accommodate that. To make the pot or skillet full go further, add in chunks of avocado or black beans,
Is This Recipe For Cajun Shrimp And Andouille Skillet A Jambalaya Recipe?
No, this is not a true Jambalaya. You can certainly add in chicken, rice, okra and whatever else you wish. This is a great base to start with to make your own, it has tons of flavor!
If you love shrimp, sausage or Cajun flavor, well then I sure hope you give this recipe a go! Tag me on Instagram if you do at @SouffleBombay
Cajun Shrimp and Rice Skillet
This is the perfect recipe for juicy and flavorful shrimp and fluffy rice. Incredibly easy to make and ready in just thirty minutes. A super appetizing skillet meal that your whole family will surely love!
500g Shrimp, cleaned and deveined
1 tablespoon minced garlic
2-3 Medium ripe tomatoes (about a cup)
Fresh coriander For Garnishing
How to make Cajun Shrimp and Rice Skillet
Step 1: In a pan, melt a tbsp butter. Once melted, add the shrimps and a tbsp Cajun seasoning. Cook for not more than 2 to 3 minutes per side over medium-high heat. Set the cooked shrimp aside when done cooking.
Step 2: To the pan, add the rest of the butter and oil. Saute the chopped onions and minced garlic until the onion is soft.
Step 3: To the same pan, add the rice and toast for about 3 to 4 minutes, stirring in between over low-medium heat until slightly toasted.
Step 4: Stir in the chopped red bell pepper, tomato, and the rest of the Cajun seasoning.
Step 5: Pour in the warm stock, then cover the pan, and continue to cook until the rice is about 3/4 cooked.
Step 6: Add in the shrimp and stir. Cover again and cook for 8 to 10 minutes more over low heat until the rice is cooked through.
Step 7: Before opening the lid, allow the shrimp and rice to rest for at least 10 minutes. Remove the cover and gently separate the rice grain using a fork.
Step 8: If desired, garnish with cilantro, avocado, and lemon wedges. Serve and enjoy!
For this recipe, I used a little more than 3 tbsp Cajun Spice mix but you feel free to adjust according to taste.
Use either fresh ripe tomatoes or canned diced tomatoes.
Remember that the Cajun mix and stock already have some salt in them so adding more salt towards the end is advisable.
Adjust the amount of stock depending on the rice used.
Serving: 1serving, Calories: 390kcal | Carbohydrates: 48g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 193mg | Sodium: 802mg | Potassium: 388mg | Fiber: 1g | Sugar: 5g | Vitamin A: 930IU | Vitamin C: 44.8mg | Calcium: 138mg | Iron: 2.5mg
Any medium or large shrimp will work for this recipe. Your cooking times will need to be adjusted if using small or jumbo shrimp.
If you enjoy a mild to medium amount of heat, I recommend using mild andouille sausage. If you love spicy foods, feel free to use your favorite hot andouille sausage.
I like to use my homemade cajun seasoning blend in this recipe, but any store bought cajun seasoning works just fine.
Zucchini and bell pepper can be substituted with any hearty vegetables you have on hand. Broccoli, squash, and jalapenos are great choices.
Begin by heating a large heavy bottom skillet over medium heat. I prefer to use my cast iron. Melt one tablespoon of butter in the skillet and add the garlic, shrimp and spices. Stir well to make sure the spices are evenly distributed and the shrimp is covered.
After 3-4 minutes, the shrimp will begin to turn pink (however, this will depend on how big your shrimp are). Add the additional butter and heavy cream. Cover and reduce the heat to low. Allow the butter to melt completely and a creamy Cajun sauce will develop.
Stir the shrimp very well so it is completely coated and serve immediately. If you wish you can garnish with fresh lemons, parmesan cheese or hot sauce.
My tips for this recipe:
- This recipe calls for a pound and a half of shrimp. I used peeled and deveined with the tail on but I think in the future when I make this I’ll get shrimp with the tail off. Just for the simplicity of eating and enjoying without having to deal with cutting off or removing the tails.
- When cooking the shrimp don’t overcrowd the pan. Lay the shrimp out in a single layer and cook it in batches if necessary. Putting too much shrimp in the skillet at one time can lead to steaming or overcooking the shrimp. This can give it a rubbery, chewy texture. No one want’s that right?
I served this over brown rice but I would be just as good over white rice, quinoa, farro, or even pasta. No, matter how you choose to serve this dish one thing is for sure it’s going to be amazing!