Ingredients and Substitutions

The ingredients needed to make a dish of shrimp and sausage.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Sliced sausage links: I like to use Cajun-style andouille sausages. My favorite brand is Aidells. You can use whatever sausage you like and enjoy, including chicken sausage.

Butter: You can substitute olive oil for the butter.

Minced garlic: Mince it yourself, or use the stuff that comes in a jar.

Raw shrimp: Peeled and deveined, with the tails on or off.

Chopped parsley: Used mostly for garnish, so it's optional, but it does add a nice layer of flavor. Cilantro can be used as a substitute.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Cook the sausage slices, stirring often, until browned. Remove to a plate.

In the same skillet, add the butter and swirl to coat. Add the minced garlic cloves and spices and cook, stirring, for 30 seconds. Add the shrimp. Cook, stirring often, until opaque and cooked through, for about 5 minutes.

Add the sausage back to the skillet. Cook, stirring, for one more minute. Remove from heat, garnish with parsley, and serve.

Recipe Tips

It's important to avoid overcooking the shrimp. While you want them opaque and cooked through, you don't want them overcooked because that makes them gummy and unpleasant to eat.

You can use frozen shrimp, but you should defrost them first. If you didn't defrost them overnight in the fridge, simply place them in a large bowl, cover them with cool water, and thaw them in the water for 5-7 minutes, replacing the water once or twice. Once thawed, spread them on paper towels to dry.

Seasoning tips: Since both the sausages and shrimp are very salty, I don't add any salt, but you can taste and decide for yourself when the dish is ready.
If you don't like spicy food, you can use mild sausages and omit the cayenne.

Storage: You can keep the leftovers in a sealed container in the fridge for up to three days. Reheat them gently to avoid overcooking the shrimp. It's best to reheat them in the microwave, covered, at 50% power. You can freeze the cooled leftovers in freezer-safe containers for up to three months. Thaw them overnight in the fridge before reheating.

Serving Suggestions

I like to serve this dish on a bed of cauliflower rice or spaghetti squash. It's also good as a warm entree salad when served on top of mixed greens, arugula, or baby spinach leaves, as shown in the photo below.

Shrimp and sausage served on a bed of arugula.

Recipe Card

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