Cajun/Creole · Cajun · main
Skillet Cajun Shrimp and Sausage
Skillet Cajun Shrimp and Sausage reads umami 7.8, richness 6.0 and citrus 5.4 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 — 8.8 / 10
- Sweet & Fruity — 5.1 / 10
- Sour & Bright — 6.9 / 10
- Bitter & Earthy — 3.8 / 10
- Rich & Fat — 6.4 / 10
- Aromatic & Spice — 4.8 / 10
The measured notes (of 18)
Umami 7.8 · Richness 6.0 · Citrus 5.4 · Sourness 5.0 · Salinity 4.9 · Fruity 4.3 · Allium 4.2 · Smoke 3.4 · Marine & Briny 3.2 · Warm Spice 2.5 · Herbaceous 2.4 · Sweetness 2.4 · Funk & Ferment 2.1 · Heat 1.8 · Bitterness 1.3 · Floral 1.2 · Earthy 1.2 · Nutty 1.1
What's in it (13)
- shrimp — 454 g
- creole seasoning — 30 g
- andouille sausage — 340 g
- unsalted butter — 27 g
- olive oil — 14 g
- green bell pepper — 100 g
- yellow onion — 110 g
- garlic — 9 g
- low-salt chicken broth — 177 g
- worcestershire sauce — 15 g
- salt — 5 g
- flat-leaf parsley — 7 g
- lemon — 65 g
Time & effort: about 22 min (21 min active) · effort: involved
Nutrition (per 100 g, engine-estimated): 122.3 kcal, 9 g protein, 9.4 g fat, 4.2 g carbs
Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.
How it's cooked (8 steps)
- Pat the shrimp very dry with paper towels, then toss in a bowl with 1 tablespoon of the Cajun seasoning until evenly coated; set aside while you start the sausage.
- Heat 1 tablespoon of the butter and the olive oil in a large heavy skillet (cast iron works well) over medium-high heat. Add the sausage coins in a single layer and cook 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.
- Add the bell pepper and onion to the same skillet and cook, stirring occasionally, until the onion is softened and the edges of the peppers are lightly charred, 5-6 minutes.
- Add the garlic and the remaining 1 tablespoon Cajun seasoning to the vegetables and stir until fragrant, about 30 seconds.
- Pour in the chicken broth and Worcestershire sauce, scraping up the browned bits from the bottom of the pan, then let it come to a simmer and reduce by about half, 2-3 minutes.
- Push the vegetables to the edges of the skillet, add the remaining 1 tablespoon butter to the center, and once melted add the shrimp in a single layer. Cook until opaque and just curled into a C-shape, about 2 minutes per side, 4 minutes total.
- Return the sausage to the skillet, sprinkle with the salt, and toss everything together until the sausage is heated through and the shrimp reach 145F internal, about 1 minute.
- Remove from heat, scatter with the parsley, and serve immediately with lemon wedges for squeezing over the top.
Dishes with a similar flavor shape
- Cajun Shrimp and Sausage Skillet — Cajun/Creole · Cajun
- Grilled Surf and Turf Skewers — American
- Sheet-Pan Tandoori Salmon and Vegetables — Indian
- Shrimp and Grits with Andouille Sausage — Southern
- Shrimp and Cheddar Grits — Cajun/Creole · Creole
Keep reading: what umami, richness, citrus 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.