Spicy Cajun Shrimp and Sausages

"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)"
photo by LDS Chef Ashlie photo by LDS Chef Ashlie
photo by LDS Chef Ashlie
photo by Alskann photo by Alskann
photo by Alskann photo by Alskann
photo by Alskann photo by Alskann
Ready In:


  • 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


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

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. 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!!
  2. Ang11002
    I made this for dinner tonight and used smoked sausage. Tasty and very simple to make. BF and son really enjoyed. I used brown rice to serve over. Thanks for sharing!
  3. Shelby Jo
    This was very good! My husband usually doesn't like green peppers, but he didn't mind them in this for some reason. If I make this again, I think I'll cut back on the heat a little, but otherwise it was great! Thanks!
  4. Debi9400
    This dish went too fast to even snap a single photo - smelled so good while it was simmering away and tasted just as good too. I used Hot Italian Sausage cuz it was all I could find here - worked very well. Also, used Balsamic vinegar instead of red wine vinegar just because we prefer it. Also served it over rice. Nice dish! I might try a bit of chopped garlic next time just for fun.
  5. Alskann
    Love it! Love it! Love it! The spices were just right (I used the 1 Tablespoon of Tony Chachere's)and beef kielbasa since that was all I had in my freezer. Delicious and easy to throw together. I would not change a thing. This one is going to make repeat appearances at our table. Thanks for posting!!


<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
View Full Profile

Find More Recipes