Cajun Garlic Butter Shrimp and Sausage (Print Version)

A bold one-skillet dinner with smoky andouille, tender shrimp, peppers, garlic, Cajun seasoning, and a glossy butter sauce.

# Ingredients:

→ For the shrimp and sausage

01 - 1 lb (450 g) large shrimp, peeled and deveined
02 - 12 oz (340 g) fully cooked andouille sausage, sliced into 1/2-inch coins
03 - 2 teaspoons gluten-free Cajun seasoning, plus more to taste
04 - 1/2 teaspoon black pepper
05 - 1 tablespoon olive oil

→ For the garlic butter skillet

06 - 4 tablespoons (56 g) unsalted butter
07 - 1 small yellow onion, thinly sliced
08 - 1 red bell pepper, sliced
09 - 1 green bell pepper, sliced
10 - 5 garlic cloves, minced
11 - 1/3 cup (80 ml) low-sodium chicken broth
12 - 1 tablespoon fresh lemon juice
13 - 1/4 teaspoon cayenne pepper, optional
14 - 2 tablespoons chopped fresh parsley
15 - Kosher salt, to taste

# Instructions:

01 - Pat the shrimp dry with paper towels. Toss with 1 teaspoon Cajun seasoning and the black pepper, then set aside while you start the skillet.
02 - Heat olive oil in a large skillet over medium-high heat. Add the sliced andouille and cook for 3-4 minutes, turning once, until browned at the edges. Transfer to a plate.
03 - Add onion and both bell peppers to the same skillet. Cook for 4-5 minutes, stirring often, until softened and lightly browned. Season lightly with salt only if your Cajun seasoning is not very salty.
04 - Reduce heat to medium. Add butter, garlic, remaining 1 teaspoon Cajun seasoning, and cayenne if using. Cook for 30-45 seconds, stirring constantly, until the garlic smells fragrant but has not browned.
05 - Add the shrimp in a single layer. Cook for 1-2 minutes per side, just until the shrimp are firm, pearly, and opaque.
06 - Return the sausage to the pan. Add chicken broth and lemon juice, then toss for 1-2 minutes until the sauce looks glossy and coats the shrimp and sausage. Sprinkle with parsley and serve hot.

# Notes:

01 - Best served right away while the shrimp are tender and the sauce is glossy.
02 - Use a gluten-free Cajun seasoning and labeled gluten-free andouille if cooking gluten-free.
03 - Serve as written for a low-carb meal, or spoon over rice or grits for a heartier plate.

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