Easy Cajun Sausage and Shrimp Stew

Jump to Recipe

Easy Cajun sausage and shrimp stew that’s cozy, flavorful, and ready fast. A hearty weeknight dinner with bold Cajun spices, tender shrimp, and smoky sausage.

Bowl of Cajun sausage and shrimp stew served over rice and topped with sliced green onions.

When I first started cooking, I wanted to make jambalaya, but was never a fan of mushy rice. This stew became my cozy solution with all the Cajun flavor and none of the soggy rice. I love serving it over cooked rice or pasta for an easy and flexible dinner. I’ve been making this dish for a long time, but I’m only now getting around to sharing it because I was a vegetarian for a while (see my vegan version here). If you enjoy warm, hearty meals that come together easily, this one is such a comforting favorite.

Why You’ll Love This Recipe

Easy weeknight Cajun flavors without fuss
Hearty, cozy, and not too spicy
The thicker, sauce-like base makes it perfect for spooning over rice, pasta, or polenta.
Uses simple ingredients you probably already have

Ingredients You’ll Need

Ingredients for Cajun sausage and shrimp stew, including chopped onions, celery, bell peppers, spices, tomatoes, raw shrimp, and kielbasa sausage.

Smoked or kielbasa sausage: Adds a deep, smoky flavor and holds up well in the stew. If you prefer a milder and more balanced flavor, smoked or kielbasa works better than andouille, which can make the stew quite spicy.
Olive oil: Used for browning the sausage and sautéing the vegetables.
Celery, onion, and bell pepper: The classic Cajun trinity that builds a flavorful base.
Garlic: Adds a savory, aromatic boost.
Diced tomatoes: Helps thicken the stew and balance the seasoning.
Sugar: Softens the acidity of the tomatoes.
Creole seasoning: Brings warm Cajun flavor; adjust to your heat preference. I like to use Creole Seasoning by Tony Chachere's.
Dried oregano and black pepper: Simple spices that round out the flavor.
Shrimp: Medium or large; fresh or frozen both work.
Salt: For seasoning the shrimp and the stew.
Your serving base of choice: Rice, short-grain pasta, mashed potatoes, or creamy polenta.

How to Make Cajun Sausage and Shrimp Stew

Sliced sausage browning in a single layer in a skillet for Cajun sausage and shrimp stew. — 1. Brown the sausage

Sliced sausage sautéed with onions, celery, and bell peppers in a skillet. — 1. Brown the sausage

Brown the sausage.
Heat half of the oil in a large skillet over medium-high heat. Add the sliced sausage and cook until both sides are nicely browned.
Cook the vegetables.
Push the sausage to the edges of the skillet. Add the remaining oil to the center and stir in the celery, onion, and bell pepper. Cook until the onion turns translucent and the vegetables begin to soften.
Add the garlic and spices.
Stir in the garlic and cook for 30 to 45 seconds until fragrant. Add the diced tomatoes, sugar, Creole seasoning, oregano, and black pepper. Mix well.
Simmer the stew.
Bring the mixture to a boil, then reduce the heat and let it gently simmer for about 15 minutes so the flavors come together. The stew at this point won't have much liquid but after simmering, all the veggies will release water.
Season and add the shrimp.
Pat the shrimp dry and lightly season with salt (about ¼ teaspoon) and pepper. Nestle the shrimp into the simmering stew, cover, and cook for 2 to 4 minutes until the shrimp turn pink and are cooked through.
Taste and serve.
Adjust seasoning with salt and pepper to taste. Serve the stew over rice, pasta, mashed potatoes, or creamy polenta.

Cajun sausage and shrimp stew simmering in a skillet with tomatoes, peppers, and celery.

Tips for Best Results

Pat the shrimp dry so it cooks evenly and absorbs the seasoning.
Taste and adjust the seasoning before adding the shrimp.
Add the shrimp at the very end so it stays tender and doesn’t get rubbery.
Adjust the consistency by reducing longer for a thicker stew or adding a splash of broth to loosen it.

Variations and Serving Ideas

Serve the stew over cooked rice, short-grain pasta, mashed potatoes, creamy polenta, or grits.
Add vegetables for extra texture and flavor:
- Okra: about 1 cup added when you add the diced tomatoes
- Corn: about 1 cup added at the end with the shrimp
- Zucchini: about 1 cup added at the end with the shrimp

Make Ahead and Storage

For the best texture, cook the stew base ahead and add the shrimp only when reheating.
Store the stew base in an airtight container in the refrigerator for 3 to 4 days.
If the stew already has shrimp in it, keep it for 1 to 2 days.
To freeze, store only the stew base without the shrimp for up to 2 months.
Reheat gently over low heat and add a little broth if the stew thickens in the fridge.

Two bowls of Cajun sausage and shrimp stew with rice and green onions, ready to serve.

Cajun Sausage and Shrimp Stew Q & A

What type of shrimp should I use, and when do I add it?

Medium or large shrimp work best. I use shrimp that are about 31/35 count. Fresh or frozen are both fine, just thaw and pat them dry. Add the shrimp at the very end and cook for 2 to 4 minutes depending on the size of the shrimp so they stay tender and don’t get rubbery.

How can I make the stew less spicy?

Use a mild Creole seasoning and start with 1 teaspoon instead of 2. You can always add more at the end if you want extra heat.

What sausage works best for this recipe?

Smoked sausage or kielbasa gives the stew the best flavor. Andouille is much spicier and can overpower the dish, so choose it only if you like a stronger spice profile.

If you like this Cajun stew, you might also enjoy these cozy recipes:

I hope this stew brings a little comfort to your kitchen the way it has to mine.