Cajun/Creole · Cajun · main

Cajun Shrimp and Sausage Skillet

Cajun Shrimp and Sausage Skillet reads umami 6.5, citrus 5.2 and richness 5.0 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Cajun main, about 22 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.4 / 10
• Sweet & Fruity — 5.2 / 10
• Sour & Bright — 6.6 / 10
• Bitter & Earthy — 3.8 / 10
• Rich & Fat — 5.2 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 6.5 · Citrus 5.2 · Richness 5.0 · Sourness 4.8 · Salinity 4.3 · Fruity 4.2 · Allium 4.0 · Smoke 3.5 · Sweetness 3.2 · Marine & Briny 2.9 · Heat 2.5 · Herbaceous 2.5 · Warm Spice 2.4 · Funk & Ferment 2.0 · Earthy 1.3 · Floral 1.1 · Bitterness 1.1 · Nutty 0.6

What's in it (16)

• andouille sausage — 340 g
• shrimp — 454 g
• creole seasoning — 30 g
• unsalted butter — 41 g
• green bell pepper — 100 g
• red bell pepper — 100 g
• yellow onion — 110 g
• garlic — 9 g
• low-salt chicken broth — 237 g
• worcestershire sauce — 15 g
• all-purpose flour — 8 g
• smoked paprika — 5 g
• salt — 3 g
• cayenne pepper — 1 g
• scallions — 200 g
• lemon — 65 g

Time & effort: about 22 min · effort: involved

Nutrition (per 100 g, engine-estimated): 100.5 kcal, 7.3 g protein, 8.1 g fat, 4.1 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Toss the shrimp with 1 tablespoon of the Cajun seasoning in a bowl and set aside at room temperature while you start the sausage; this quick dry brine keeps the shrimp from tasting bland once they hit the pan.
2. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sausage in a single layer and sear undisturbed until deeply browned on the first side, 3-4 minutes, then flip and brown the second side, 2-3 minutes. Transfer the sausage to a plate.
3. Add the bell peppers and onion to the drippings left in the skillet; sauté, stirring occasionally, until softened and lightly charred at the edges, 6-7 minutes.
4. Stir in the garlic and cook, stirring constantly, until fragrant, 30 seconds.
5. Push the vegetables to the edges of the skillet. Add the remaining 1 tablespoon butter and the flour to the cleared center and whisk until it turns light golden and smells toasty, about 1 minute — this small roux is what keeps the sauce from turning watery once the broth goes in.
6. Whisk in the chicken broth, Worcestershire sauce, smoked paprika, the remaining 1 tablespoon Cajun seasoning, the salt, and the cayenne. Bring to a simmer and cook, whisking occasionally, until the sauce lightly thickens and coats the back of a spoon, 3-4 minutes.
7. Return the sausage and any accumulated juices to the skillet, then nestle the shrimp into the sauce in a single layer. Cook, turning once, until the shrimp are pink, opaque, and just cooked through (145°F), 3-4 minutes — pull them the moment they curl into a loose C, since a tight O means they've gone rubbery.
8. Remove the skillet from the heat and swirl in the remaining 1 tablespoon butter until it melts into a glossy sauce. Scatter with scallions and serve hot, with lemon wedges alongside for squeezing.

Dishes with a similar flavor shape

• Skillet Cajun Shrimp and Sausage — Cajun/Creole · Cajun
• Sheet-Pan Tandoori Salmon and Vegetables — Indian
• Grilled Shrimp and Andouille Skewers — Cajun/Creole · Cajun
• Louisiana BBQ Shrimp in Garlic Butter — Cajun/Creole
• Grilled Surf and Turf Skewers — American

Keep reading: what umami, citrus, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.