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.

Easy Cajun Sausage and Shrimp Stew

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

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

Author: George
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main
Method: Stovetop
Cuisine: American

Ingredients

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1 package (14 oz) smoked or kielbasa sausage, sliced
2 tablespoons olive oil, divided
½ cup chopped celery
1 cup diced onion
1 cup diced bell pepper
1 tablespoon minced garlic
1 can diced tomatoes (14.5 ounces)
1 teaspoon sugar
2 teaspoons Creole seasoning
1 teaspoon dried oregano
Black pepper to taste
12 ounces large shrimp (31/35 count), peeled and deveined
Salt and black pepper to season the shrimp
Cooked rice, short-grain pasta, mashed potatoes, or creamy polenta for serving

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Instructions

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced sausage and cook until browned on both sides.
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 cook for 30 to 45 seconds with frequent stirring until fragrant.
Pour in the diced tomatoes and add the sugar, Creole seasoning, dried oregano, and black pepper. Stir to combine. At this point, the stew won't have much liquid.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for 15 minutes so the flavors come together. After simmering, the veggies will release water, and you will have a stew-like consistency at this point.
While the stew simmers, pat the shrimp dry and season lightly with salt (about 1/4 teaspoon) and pepper.
After 15 minutes, nestle the seasoned shrimp into the stew. Cover again and cook for 2 to 4 minutes, depending on the size of the shrimp, until they turn pink and are cooked through.
Taste and adjust seasoning with additional salt and pepper. Serve over rice, pasta, mashed potatoes, or creamy polenta.

Notes

Pat the shrimp dry so they cook evenly and absorb the seasoning.
Taste and adjust the seasoning before adding the shrimp.
Add the shrimp at the very end so they stay tender and don’t get rubbery.
Adjust the consistency by reducing longer for a thicker stew or adding a splash of broth to loosen it.
For a milder flavor, start with 1 teaspoon of Creole seasoning instead of 2. If you reduce the seasoning, you may need to add a little extra salt to balance the flavor.

Find it online: https://www.myeclecticbites.com/cajun-sausage-shrimp-stew/