This tasty dish features juicy shrimp cooked with flavorful sausage, all smothered in a rich, zesty sauce. It’s perfect for a cozy dinner and easy enough for any night!
I love serving it over rice to soak up all that delicious sauce. It’s a fun way to enjoy a bit of seafood and meat in one bite. Who doesn’t love a hearty meal like this? 😊
Key Ingredients & Substitutions
Shrimp: Large, peeled, and deveined shrimp work best in this dish, but you can also use medium-sized shrimp if that’s what you have. If seafood isn’t your thing, try chicken breast or tofu for a different spin!
Smoked Sausage: Andouille sausage is a traditional choice that adds great flavor, but you can swap it with kielbasa, chorizo, or even a plant-based sausage if you’re looking for a meatless option.
Heavy Cream: For creaminess, heavy cream is ideal, but you can use half-and-half for a lighter version or coconut milk for a dairy-free alternative that still keeps it creamy.
Spices: Smoked paprika adds a special touch, but regular paprika or even chili powder can work in a pinch. It’s okay to adjust the cayenne for your preferred heat level!
How Do I Make Sure the Shrimp Isn’t Overcooked?
Cooking shrimp can be tricky, as they can turn rubbery if overcooked. The key is to watch them closely as they cook:
- Once you add the shrimp, cook them just until they turn pink and opaque, which usually takes around 3-4 minutes.
- Try not to crowd the pan, as this can lower the temperature and lead to uneven cooking.
- This dish comes together quickly, so have everything prepped and ready to go before you start cooking to keep an eye on those shrimp!
With these insights handy, you’ll be set to create a delicious Smothered Shrimp and Sausage dish that you’ll want to make again and again!
Smothered Shrimp And Sausage
Ingredients You’ll Need:
For The Dish:
- 1 lb large shrimp, peeled and deveined
- 12 oz smoked sausage (such as Andouille or kielbasa), sliced into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 tablespoon all-purpose flour (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and another 20 minutes for cooking. In total, you’ll have a delicious meal ready in about 35 minutes! Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Brown the Sausage:
In a large skillet, heat the olive oil and butter over medium heat. Add the sliced sausage and cook until it’s browned on both sides, about 4-5 minutes. When it’s done, take the sausage out of the skillet and set it aside for later.
2. Cook the Veggies:
In the same skillet, toss in the chopped onion, green bell pepper, and celery. Sauté these until they’re softened and smell great, which should take about 5-7 minutes. Stir occasionally to prevent burning!
3. Add the Garlic:
Next, add the minced garlic to the skillet and cook for an additional 1-2 minutes until it’s aromatic. This will really amp up the flavor of your dish!
4. Add the Spices:
Stir in the smoked paprika, cayenne pepper, thyme, oregano, salt, and black pepper. Allow the spices to cook for 1 minute; this toasts them and brings out their flavors.
5. Make the Sauce:
Pour in the chicken broth and bring it to a simmer. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. These bits are packed with flavor!
6. Thicken the Sauce (Optional):
If you like a thicker sauce, sprinkle the flour evenly over the mixture and stir it well. Let it cook for 1-2 minutes, which helps eliminate that raw flour taste.
7. Add the Cream:
Slowly stir in the cream or half-and-half. Keep it on low heat and let it simmer for about 3-5 minutes until the sauce thickens to your liking.
8. Add the Shrimp and Sausage:
Return the cooked sausage to the skillet, then add the shrimp. Cook everything together until the shrimp turn pink and opaque, about 3-4 minutes. Be mindful not to overcook!
9. Season and Serve:
Adjust the seasoning with extra salt and pepper if desired. Finally, garnish your dish with fresh parsley for a lovely pop of color.
10. Enjoy!
Serve this hearty and creamy shrimp and sausage mix hot over a bed of cooked white rice. Enjoy every bite of this comforting meal!
This dish is sure to delight your taste buds with its rich flavors, combining the smoky sausage and tender shrimp perfectly—happy cooking!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp first before cooking. You can do this by leaving them in the refrigerator overnight or quickly thawing them in a sealed bag submerged in cold water for about 15-20 minutes. Pat them dry with paper towels before adding them to the skillet.
What Can I Serve with Smothered Shrimp and Sausage?
This dish is delicious served over white rice, but you can also enjoy it with pasta, grits, or even cauliflower rice for a low-carb option. A side salad or roasted vegetables would also complement the meal nicely.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat or in the microwave, stirring occasionally to heat evenly. You might want to add a splash of chicken broth or cream to loosen the sauce if it thickens while stored.
Can I Make This Recipe in Advance?
Yes! You can prepare the sausage and vegetable mixture ahead of time. Just refrigerate it after cooking and add the shrimp and cream right before serving to ensure they are cooked perfectly. This way, it’ll save you time during busy nights!
