This hearty smothered shrimp and sausage dish is packed with flavor! Juicy shrimp and savory sausage come together in a tasty sauce that’s perfect over rice or pasta.
Every bite is like a warm hug! I love how easy it is to make, and it always impresses friends. Plus, it’s so good, you won’t want to share. Get ready for happy bellies!
Key Ingredients & Substitutions
Shrimp: Large, peeled, and deveined shrimp work best for this dish. If you’re allergic or prefer another protein, try chicken or firm tofu as substitutes. Just adjust cooking times accordingly.
Smoked Sausage: Andouille adds great flavor, but you can use kielbasa, turkey sausage, or even plant-based sausage for a lighter option. Just keep in mind that the flavor profile may vary slightly.
Heavy Cream: For a lighter dish, swap this for half-and-half or even coconut milk if you want a non-dairy option. Each gives a unique twist to the sauce.
Tomatoes: Fresh tomatoes are delicious, but canned tomatoes are great for convenience. If you want a fresher taste, feel free to substitute with roasted red peppers or a tomato-based salsa.
How Do You Properly Create a Roux for a Creamy Sauce?
Creating a roux is key to achieving a smooth, creamy sauce. Here’s how to get it right:
- Use medium heat to prevent burning. Add flour to sautéed vegetables and stir to coat, cooking for 1-2 minutes.
- This helps develop flavor and cooks off the raw taste of the flour. You’ll know it’s ready when it turns a light golden color.
- Next, gradually stir in the chicken broth, scraping any browned bits—the “fond”—from the skillet for extra flavor.
This technique will ensure your sauce is lump-free and silky smooth, providing a wonderful base for the shrimp and sausage!
Smothered Shrimp And Sausage
Ingredients You’ll Need:
Main Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1/2 pound smoked sausage (such as Andouille or smoked kielbasa), sliced into rounds
- 2 tablespoons olive oil or butter
Vegetables and Aromatics:
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2-3 cloves garlic, minced
Base for the Sauce:
- 1 cup diced tomatoes (fresh or canned)
- 1 cup chicken broth
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour
Seasonings:
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme or Creole seasoning
- Salt and black pepper to taste
For Garnish and Serving:
- Fresh parsley, chopped (for garnish)
- Cooked rice or grits (optional, for serving)
How Much Time Will You Need?
This delicious dish will take you about 15 minutes to prepare and an additional 15-20 minutes to cook. You’ll spend just a little over half an hour for a satisfying meal!
Step-by-Step Instructions:
1. Browning the Sausage:
In a large skillet, heat the olive oil or butter over medium heat. Add the sliced sausage and cook until it’s nicely browned on both sides, which should take about 4-5 minutes. Once browned, remove the sausage from the skillet and set it aside.
2. Sautéing the Vegetables:
In the same skillet, add the chopped onions and green bell pepper. Sauté these for about 5 minutes until they become softened. Then add the minced garlic and cook for another minute until it’s fragrant and delicious!
3. Making the Roux:
Next, sprinkle the flour over the sautéed vegetables, stirring well to coat everything. Cook this mixture for 1-2 minutes to remove the raw taste of the flour; this step is essential for creating a smooth, flavorful base.
4. Creating the Sauce:
Gradually stir in the chicken broth and diced tomatoes, making sure to scrape the bottom of the skillet to loosen up any tasty browned bits. This will add extra flavor to your sauce!
5. Seasoning the Mixture:
Mix in the smoked paprika, cayenne pepper, thyme or Creole seasoning, and add salt and black pepper to taste. Allow the mixture to simmer for about 5 minutes until it thickens slightly.
6. Finishing the Sauce:
Reduce the heat to low and stir in the heavy cream or half-and-half, mixing until the sauce becomes creamy and smooth. This is where the magic happens!
7. Cooking the Shrimp and Sausage Together:
Return the sausage to the skillet along with the shrimp. Cook them together for about 4-6 minutes, or until the shrimp turn pink and opaque. Gently stir to combine everything.
8. Final Touches:
Always taste your dish and adjust the seasonings as needed. If the sauce is too thick, don’t hesitate to add a splash of chicken broth to loosen it up a bit.
9. Serve and Enjoy:
Garnish your scrumptious smothered shrimp and sausage with chopped fresh parsley and serve immediately over a bed of cooked rice or creamy grits for a truly filling meal!
Enjoy your flavorful smothered shrimp and sausage—a creamy, savory dish that’s perfect for any day! Bon appétit!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp, but make sure to thaw them thoroughly before cooking. The best way to thaw shrimp is by placing them in the refrigerator overnight, or you can quickly thaw them in a sealed plastic bag under cold running water.
What Can I Substitute for Smoked Sausage?
If you don’t have smoked sausage on hand, you can substitute it with turkey sausage, chicken sausage, or even plant-based sausage for a lighter option. Just adjust the cooking time slightly depending on the type of sausage you use.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over low heat or in the microwave, giving it a stir occasionally for even heating.
Can This Dish Be Made Ahead of Time?
Absolutely! You can prepare the sauce and cook the sausage ahead of time, then refrigerate it. When you’re ready to serve, simply warm it on the stove and add the shrimp, cooking until they’re pink and cozy.
