Spicy Cajun Shrimp and Sausages

READY IN: 35mins
Recipe by ellie_

Delicious over rice. The original recipe ingredients are for 1 tablespoon Cajun or Creole seasoning - this seemed like a lot for us, so adjust per your taste. The original recipe also used Creole mustard and I used Dijon mustard (reducing the amount that was called for). Recipe source: Bon Appetit (February 2007)

Top Review by LDS Chef Ashlie

This was really good! I did do things a tiny bit different though. I kind of made it as a jambalaya. In a medium bowl I threw in my sausage, spices (including cajun seasoning, I didn't mix it in with the shrimp just threw it in the bowl), onions and bell pepper and I didn't do chicken broth. I added one large fresh chopped tomatoe, 1 tsp. garlic powder, salt, 1/3 cup water and a dash oregano. Mixed it all up and set aside. In a pan I seared a couple chicken breast, seasoned with salt and pepper, took out and put in the sausage mixture and heated up then poured into a casserole dish, put in the chicken as well and baked in the oven at 350 for 30 minutes. 15 minutes before done I threw in the shrimp and let cook for remainder of time. SO GOOD!! I loved the flavor the mustard and vinegar gave it! So yummy!!

Ingredients Nutrition

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon creole seasoning (or to taste see my comment in description) or 1 tablespoon cajun seasoning (or to taste see my comment in description)
  • 2 tablespoons vegetable oil, divided
  • 12 ounces andouille sausages, cut crosswise into diagonal 3/4-inch pieces (or your favorite smoked sausage)
  • 1 onion, halved, thinly sliced
  • 1 green pepper, cut into 1/2 inch wide strips (or use a red bell pepper for a prettier dish)
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 cup chicken broth
  • 3 tablespoons Dijon mustard (the original recipe suggested 5 tablespoons Creole mustard)
  • 2 teaspoons red wine vinegar


  1. Toss shrimp with the Cajun seasoning in a medium bowl and set aside.
  2. In a skillet over high heat heat 1 tablespoon oil and then add the sausage pieces, cooking until browned turning occasionally (5 minutes).
  3. Transfer sausage to a large bowl.
  4. Add shrimp to skillet, cooking for 3-5 minutes and then transfer shrimp to bowl with sausage.
  5. Add remaining oil (1 tablespoon) to skillet along with the onion, bell pepper and thyme, cook stirring until soft (5 minutes).
  6. Stir in broth, mustard and vinegar, stirring until sauce thickens (2 minutes).
  7. Return sausage and shrimp to skillet and simmer until heated through (1 minute).
  8. Season with salt and pepper if desired.

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