Smothered shrimp and sausage is a yummy dish packed with flavor! Juicy shrimp and savory sausage are cooked together in a tasty, spiced sauce that makes your mouth water.
I love serving it over rice to soak up that rich sauce. It’s like a comforting hug on a plate! Plus, it’s so fun to make—you’ll feel like a chef in no time! 🍤🌭
Key Ingredients & Substitutions
Shrimp: Large shrimp are ideal for this dish as they hold up well when cooking. If you’re in a pinch, frozen shrimp can work just fine—just be sure to thaw them first. You could also swap shrimp for chicken or tofu for a different protein.
Sausage: I love using Andouille sausage for its smoky flavor, but Kielbasa is a great alternative too. If you’re vegetarian, try a plant-based sausage to keep the essence of the dish!
Heavy Cream: This adds a rich texture to the sauce, but you can use half-and-half or coconut milk for a lighter version or dairy-free alternative. Just be mindful that this might change the flavor profile slightly.
Spices: Smoked paprika gives a wonderful depth of flavor. If you don’t have it, regular paprika mixed with a pinch of liquid smoke can be a substitute. Adjust cayenne pepper based on your spice tolerance!
How Do I Achieve the Perfect Sauce Consistency?
Getting the right sauce consistency is key to a great smothered shrimp and sausage dish. Here’s how you can nail it:
- Start with medium heat to prevent burning when sautéing veggies.
- Adding flour helps thicken the sauce. Just whisk it in to avoid lumps.
- Gradually add chicken broth while stirring. This helps create a smooth blend.
- Let the sauce simmer for a few minutes after adding the cream. This allows it to thicken up!
- If the sauce is too thin, simmer a little longer or add a bit more flour mixed with broth.
Remember, don’t rush the simmering process for the best results!
Delicious 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
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- Salt to taste
- 1 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 15 minutes to cook, so you’ll have a delicious meal on the table in just 30 minutes! It’s quick enough for a weeknight dinner yet packed with flavor to impress your guests!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat olive oil or butter in a large skillet over medium-high heat. Add the sliced sausage and cook them until they are browned on both sides, which should take about 3-4 minutes. When done, remove the sausage from the skillet and set it aside. This will add great flavor to the dish!
2. Sauté the Vegetables:
In the same skillet, add the chopped onion and green bell pepper. Sauté for about 5 minutes or until the vegetables have softened. Add minced garlic and cook for another 30 seconds, just until it’s fragrant—don’t let it burn!
3. Create the Base Sauce:
If you are using flour, sprinkle it over the vegetables and stir well to combine. This helps thicken the sauce. Cook for about 1 minute to get rid of any raw flour taste. Gradually pour in the chicken broth while stirring well to avoid lumps. Bring everything to a gentle simmer and allow it to thicken slightly.
4. Make it Creamy:
Stir in the heavy cream along with the smoked paprika, cayenne pepper, thyme, black pepper, and salt to taste. Let this simmer for about 3-5 minutes until the sauce is nice and thick.
5. Add the Shrimp and Sausage:
Now, it’s time to add the browned sausage back into the skillet along with the shrimp. Cook everything together until the shrimp turn pink and are fully cooked through—this should take about 3-4 minutes. Be sure to stir gently!
6. Final Touches:
Taste the dish and adjust the seasoning if needed. If you love a little extra flavor, feel free to add more spices!
7. Serve it Up:
Garnish your delicious dish with chopped fresh parsley. Serve hot over a bed of cooked white rice, making sure to spoon plenty of that rich sauce over the shrimp and sausage. Enjoy this comforting, creamy dish!
Happy cooking! 🍽️
Can I Use Frozen Shrimp?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. The best way is to leave them in the fridge overnight or place them in a sealed bag and submerge them in cold water for about 30 minutes.
How Can I Make This Dish Spicier?
If you like heat, consider increasing the cayenne pepper or adding a dash of hot sauce when incorporating the cream. You can also use spicy sausage like chorizo instead of Andouille to amp up the spice level!
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the sauce and cook the sausage and shrimp ahead of time. Store it in an airtight container in the fridge for up to 2 days. When you’re ready to serve, simply reheat on the stove until warmed through and serve it over freshly cooked rice.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally to ensure even heating. You might want to add a splash of cream or broth to freshen it up!
