Fast Cajun Sausage and Shrimp Recipe
I spent about five years living in Jackson, Mississippi and the one thing I learned was how to cook good seafood! I spent many weekends boiling all types of seafood in a 120-quart pot. When I moved to the northeast, I knew I had to adapt this Cajun sausage and shrimp recipe so that it could be cooked year-round. I don’t want to oversell you on this but… this is the best Cajun sausage and shrimp recipe that you can cook in one-pot indoors.
Total Servings: 3
Total Cost for All Ingredients: $24.00
Cost Per Serving: $8.00
Table of Contents
Ingredients & Costs*
1 lb jumbo shrimp ($7.92)
1 Cajun style andouille smoked sausage ($3.98)
1.5 lb baby potatoes ($3.64)
1 white onion ($1.00)
2 limes ($1.36)
2 tsp Old Bay seasoning
2 tbsp Zatarain’s Crawfish, Shrimp & Crab Boil seasoning
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*Food costs may vary and can change over time. The prices listed were the current prices of these ingredients when this recipe was made for this post. Almost all our ingredients are purchased from Walmart as we live in a small town without any other options. If you notice a significant price difference, please let us know at hello@freshgains.com we can update this post.
FAQs About Cajun Sausage and Shrimp
Does it matter if I use fresh or frozen shrimp?
My general rule of thumb is that seafood should be as fresh as possible. But I know most of us can’t go down to the docks and buy seafood straight off the boat. So that means we’re buying it from our local grocery store. If this is the situation that you’re in, I would opt for uncooked shrimp, whether it’s fresh or frozen. Seafood that’s frozen after it’s cooked has a noticeable lack of flavoring, in my opinion at least.
What type of sausage can complement this recipe?
I’m not exaggerating when I say I’ve tried this recipe with all kinds of sausages. The classic choice is Andouille sausage which is a staple of Cajun cuisine. This type of sausage has a bit of peppery spice to the taste which makes it the ideal choice for many Cajun dishes. My second choice would be using hot sausage. But you can use any sausage that you prefer, even including sausages like Salsiccia (which is Italian pork sausage) or Chorizo (which is a Spanish-style pork sausage).
Can veggies be added to this one-pot recipe?
One ingredient I add when I make this recipe in a large pot outdoors is corn on the cob. If you’re eating this recipe fresh, I would recommend throwing the half-sized corn on the cob in the pot. They should cook in under 5 minutes. However, if you’re planning to use this recipe for meal prepping, I wouldn’t add any corn to it because it just doesn’t reheat very well.
Other than corn, this isn’t a recipe that I would overcomplicate with additional ingredients. Between the shrimp, sausage, potatoes, onion and Cajun seasoning, there is a great balance of textures and more than enough flavor to go around.
Tips for the Perfect One-Pot Cajun Dish
Use quality ingredients: A meal is only as good as its ingredients. If you are lucky enough to have access to fresh seafood, or a local butcher with fresh sausage, enjoy the luxury! While it may be a bit more expensive, you will notice the improved flavor. But remember to cook any uncooked sausage before adding it to the pot.
Go big with your pot: When it comes to this dish, bigger is better when choosing the appropriate pot. If your pot is too small, you may have water boiling over the edge (it has happened to me more than once!). Make sure there is plenty of room in the pot for all the ingredients and give it a stir every now and then to keep everything where it should be.
Use a meat thermometer: Overcooked shrimp is terrible, unless you like to eat rubber. If you’re using uncooked shrimp for this recipe, know that it will cook very, very fast. When it’s cooked, it will have a slightly pink color. Use a meat thermometer to ensure it reaches the internal temperature of 140°F and is safe to eat but isn’t overcooked
Fast Cajun Sausage and Shrimp Recipe
Equipment
- 1 Large 5+ Quart Cooker Pan with Lid
Ingredients
- 1 lb jumbo shrimp peeled and deveined
- 13 oz Cajun style andouille smoked sausage sliced into 1-inch pieces
- 1.5 lb baby potatoes halved
- 1 onion chopped
- 2 limes juiced
- 2 tsp Old Bay seasoning
- 2 tbsp Zatarain's Crawfish, Shrimp & Crab Boil seasoning
Instructions
- Peel and chop the onion into 6 equal pieces.
- Fill a large pot about halfway with water, add 2 tbsp Zatarain's Crawfish, Shrimp & Crab Boil, 1 tbsp Old Bay Seasoning, the chopped onion, squeeze the juice from the limes into pot and place the peels in the water, then bring to a boil.
- If using frozen shrimp, follow the instructions on the packaging to thaw (if the shrimp isn't already thawed).
- Slice the baby potatoes in half and slice the sausage into pieces that are approximately 1 inch wide.
- Once the water is boiling, add the baby potatoes. Reduce heat to medium-high and allow to boil for 10-12 minutes. Stir occasionally.
- Add the sausage and allow to cook for 5 minutes. Stir occasionally.
- Add the thawed shrimp to the pot and allow to cook for 3 minutes. Stir occasionally,
- Turn off heat, allow to cool and place equal amounts in meal prep containers.
