Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb large raw shrimp, peeled and deveined
- 8 oz andouille sausage, sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 green onions, sliced (whites and greens separated)
- 3 cloves garlic, minced
- 2 tbsp Cajun seasoning (plus more to taste)
- 1/2 tsp smoked paprika (optional)
- 1 cup canned crushed tomatoes
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp granulated sugar (optional)
- 1 1/2 cups shredded mozzarella cheese (about 6 oz)
- 2 tbsp chopped fresh parsley
- Juice of 1/2 lemon
- Cooked rice or pasta, for serving
- Salt and black pepper, to taste
Do This
- 1. Pat shrimp dry, toss with 1 tsp Cajun seasoning and a pinch of salt. Prep all vegetables and cook rice or pasta according to package directions.
- 2. In a large skillet over medium-high heat, brown sliced andouille in 1 tbsp olive oil (3–4 minutes). Remove to a plate.
- 3. In the same skillet, sear shrimp in remaining 1 tbsp olive oil and 1 tbsp butter, 1–2 minutes per side until just opaque. Transfer to the plate with sausage.
- 4. Reduce heat to medium. Add remaining 1 tbsp butter, onion, bell pepper, and green onion whites. Sauté 4–5 minutes, then stir in garlic, Cajun seasoning, and smoked paprika.
- 5. Add crushed tomatoes, chicken broth, Worcestershire, sugar, salt, and pepper. Simmer 5 minutes, then stir in heavy cream. Simmer 3–4 more minutes until slightly thickened.
- 6. Return sausage and shrimp (plus juices) to skillet. Simmer 2–3 minutes, then top with mozzarella. Cover or broil briefly until melted and bubbly.
- 7. Finish with lemon juice, green onion tops, and parsley. Taste and adjust seasoning. Serve hot over rice or pasta.
Why You’ll Love This Recipe
- Big, bold Cajun flavor from smoky andouille, spiced shrimp, and a rich creamy tomato sauce.
- One-pan main dish that feels restaurant-level but is weeknight-friendly.
- Mozzarella melts into gooey, stretchy pockets that pair beautifully with the spicy sauce.
- Flexible: serve over rice, pasta, or cauliflower rice to suit your taste and diet.
Grocery List
- Produce: 1 small yellow onion, 1 red bell pepper, 3 green onions, 3 garlic cloves, 1 lemon, fresh parsley (optional).
- Dairy: Heavy cream, shredded low-moisture mozzarella cheese, unsalted butter.
- Pantry: Olive oil, Cajun seasoning, smoked paprika, canned crushed tomatoes, low-sodium chicken broth, Worcestershire sauce, granulated sugar (optional), salt, black pepper, red pepper flakes (optional), rice or pasta for serving.
- Meat & Seafood: Large raw shrimp, andouille sausage.
Full Ingredients
Protein
- 1 lb large raw shrimp, peeled and deveined (16–20 count; tails on or off)
- 8 oz andouille sausage, sliced into 1/4-inch rounds
- 1 tsp Cajun seasoning (to season the shrimp)
- 1/4 tsp kosher salt (for shrimp, plus more to taste)
Sauce & Vegetables
- 2 tbsp olive oil, divided
- 2 tbsp unsalted butter, divided
- 1 small yellow onion, finely diced (about 1 cup)
- 1 red bell pepper, diced
- 3 green onions, thinly sliced, whites and greens separated
- 3 cloves garlic, minced
- 2 tbsp Cajun seasoning (store-bought or homemade, preferably low-sodium)
- 1/2 tsp smoked paprika (optional, for extra smokiness)
- 1/4 tsp crushed red pepper flakes (optional, for more heat)
- 1 cup canned crushed tomatoes
- 1/2 cup low-sodium chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp granulated sugar (optional, to balance tomato acidity)
- 1 cup heavy cream
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp freshly ground black pepper, or to taste
Cheese & Finishing Touches
- 1 1/2 cups shredded low-moisture mozzarella cheese (about 6 oz)
- 2 tbsp chopped fresh parsley
- Juice of 1/2 lemon (about 1 tbsp), plus extra wedges for serving
For Serving (Choose One)
- 4 cups hot cooked white rice, brown rice, or Cajun-style rice
- or 8 oz dried pasta, cooked al dente (penne, fettuccine, or rotini work well)
Step-by-Step Instructions
Step 1: Prep the Shrimp, Sausage, and Vegetables
Pat the shrimp very dry with paper towels; this helps them sear instead of steam. Place them in a bowl and toss with 1 tsp Cajun seasoning and 1/4 tsp kosher salt. Set aside while you prep the rest of the ingredients.
Slice the andouille sausage into 1/4-inch rounds. Dice the yellow onion and red bell pepper. Slice the green onions, keeping the white parts and green tops in separate piles. Mince the garlic. If you plan to serve this over rice or pasta, start cooking it now according to package directions so it is ready when the sauce is finished.
Step 2: Brown the Andouille and Sear the Shrimp
Heat a large, heavy skillet (cast iron is ideal) over medium-high heat. Add 1 tbsp olive oil. When shimmering, add the sliced andouille in a single layer. Cook for 3–4 minutes, turning once or twice, until the edges are browned and some of the fat has rendered. Transfer the sausage to a plate, leaving the drippings in the pan.
Add the remaining 1 tbsp olive oil and 1 tbsp butter to the skillet. Once the butter has melted and the pan is hot, add the shrimp in a single layer. Sear for 1–2 minutes per side, just until they are lightly golden and turning opaque. They will finish cooking in the sauce, so avoid overcooking now. Transfer the shrimp to the plate with the sausage and set aside.
Step 3: Sauté the Aromatics
Reduce the heat to medium. Add the remaining 1 tbsp butter to the skillet. Once melted, stir in the diced onion, diced red bell pepper, and the white parts of the green onions. Cook, stirring occasionally, for 4–5 minutes, until the vegetables soften and the onion is translucent.
Add the minced garlic, 2 tbsp Cajun seasoning, smoked paprika (if using), and crushed red pepper flakes (if using). Stir constantly for 30–60 seconds, just until fragrant. This step toasts the spices in the fat and helps build deep flavor for the sauce.
Step 4: Build the Tomato Base
Pour in the crushed tomatoes, chicken broth, Worcestershire sauce, and granulated sugar (if using). Stir well, scraping up any browned bits from the bottom of the pan with a wooden spoon; those browned bits add a lot of savory flavor.
Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Bring the mixture to a gentle simmer. Cook for 5 minutes, stirring occasionally, to let the flavors meld and the tomato base reduce slightly.
Step 5: Add the Cream and Thicken the Sauce
Lower the heat to medium-low and slowly stir in the heavy cream. Continue to simmer the sauce gently for 3–4 minutes, stirring now and then, until it thickens enough to coat the back of a spoon. Avoid a rapid boil after adding the cream, which can cause it to separate.
Taste the sauce and adjust seasoning with more salt, pepper, or Cajun seasoning as needed. Remember that the andouille and shrimp will add a bit more saltiness and spice when they go back in.
Step 6: Return the Shrimp and Sausage, Then Melt the Mozzarella
Return the browned andouille and the seared shrimp (plus any accumulated juices on the plate) to the skillet. Stir to coat everything in the creamy tomato sauce. Simmer for 2–3 minutes, just until the shrimp are cooked through and heated.
Sprinkle the shredded mozzarella evenly over the top of the skillet. You have two options to melt it:
- Stovetop: Cover the skillet with a lid and cook over low heat for 3–4 minutes, until the cheese is melted and gooey.
- Broiler: Preheat your broiler to high (about 500°F) and place an oven rack 6 inches from the heat source. Broil the uncovered skillet for 2–3 minutes, watching closely, until the cheese is melted and just starting to brown in spots.
Step 7: Finish with Freshness and Serve
Once the cheese is melted, remove the skillet from heat. Squeeze the juice of 1/2 lemon over the top to brighten the rich flavors. Sprinkle with the sliced green onion tops and chopped fresh parsley.
Give the sauce a final taste and adjust seasoning with more salt, pepper, or Cajun seasoning if desired. To serve, spoon the Cajun shrimp and andouille with plenty of sauce over hot cooked rice or pasta. Garnish with extra lemon wedges and green onions, and enjoy immediately while the cheese is still stretchy and the sauce is silky.
Pro Tips
- Dry shrimp = better sear: Patting shrimp very dry before seasoning helps them brown quickly instead of releasing water and steaming.
- Control the heat level: Cajun seasoning blends vary. Start with the amounts listed, then add extra Cajun seasoning or red pepper flakes at the end to customize the spice to your taste.
- Do not overcook the shrimp: Shrimp cook fast. Sear briefly, then let them finish gently in the sauce so they stay tender and juicy.
- Low and slow after adding cream: Once the cream goes in, keep the sauce at a gentle simmer to prevent curdling and to keep the texture silky.
- Use a large, heavy skillet: A cast-iron or heavy stainless-steel pan gives great browning on the sausage and shrimp and holds heat well for broiling the cheese.
Variations
- Tomato-forward version: For a lighter, less creamy sauce, use 1 1/2 cups crushed tomatoes and only 1/2 cup cream or replace half the cream with extra chicken broth.
- Extra-creamy and cheesy: Stir 2 oz softened cream cheese into the sauce with the heavy cream, and top with a mix of mozzarella and a little shredded Parmesan.
- Low-carb option: Serve over cauliflower rice or sautéed zucchini noodles instead of regular rice or pasta. Use slightly less sauce so it clings well to the vegetables.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce as needed. Stir occasionally until warmed through; avoid boiling so the cream does not separate and the shrimp do not become tough. This dish is best fresh, but you can prep ahead by slicing the sausage, chopping the vegetables, and measuring out seasonings up to 1 day in advance. Because of the cream and seafood, freezing is not recommended; the texture of the sauce and shrimp may suffer once thawed.
Nutrition (per serving)
Approximate values for one of 4 servings, not including rice or pasta: about 520 calories; 36 g protein; 14 g carbohydrates; 36 g fat; 13 g saturated fat; 3 g fiber; 7 g sugar; 1120 mg sodium. Actual values will vary based on specific ingredients and brands used.
