Creamy Cajun Shrimp and Andouille Skillet

Name: Creamy Cajun Shrimp and Andouille Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 250 g medium shrimp, peeled and deveined; 150 g andouille sausage, sliced 1/4 inch thick; 1 tbsp olive oil; 1 small yellow onion, finely diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 3 garlic cloves, minced; 1 tbsp Cajun seasoning; 1/2 tsp smoked paprika; 100 g long-grain white rice, rinsed; 400 ml chicken broth, low sodium; 120 ml heavy cream; 2 tbsp chopped fresh parsley; Salt and freshly ground black pepper to taste

Tender shrimp and smoky andouille sausage simmer in a creamy, spicy sauce with bell peppers and rice, cooked all in one skillet for rich Cajun flavor.

Prep10 minCook15 minTotal25 minServes4Difficultymedium

Method

How to make it

01
Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
02
Add andouille sausage slices and cook, stirring occasionally, until browned and slightly crispy, about 4 minutes. Remove and set aside.
03
Add diced onion and bell peppers to the same skillet and cook until softened and translucent, about 5 minutes.
04
Stir in minced garlic, Cajun seasoning, and smoked paprika; cook until fragrant, about 30 seconds.
05
Add rinsed rice and stir to coat with spices and vegetables, cooking for 1 minute.
06
Pour in chicken broth and bring to a gentle boil, scraping up any browned bits from the bottom.
07
Reduce heat to low, cover, and simmer until rice is tender and liquid is mostly absorbed, about 12 minutes.
08
Stir in heavy cream, cooked andouille sausage, and shrimp; cook uncovered, stirring gently, until shrimp turn pink and opaque, about 3 minutes.
09
Season with salt and pepper to taste, then sprinkle chopped parsley over the top before serving.

From the editor

Cooking tips

To prevent shrimp from becoming rubbery, add them at the very end and cook just until opaque.
If you don’t have andouille, use smoked kielbasa or chorizo for similar smoky depth.
Rinsing rice removes excess starch and helps keep the grains separate after cooking.
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently to avoid overcooking the shrimp.

Published June 11, 2026