Smothered Shrimp and Sausage is a tasty dish filled with juicy shrimp and savory sausage, all mixed in a rich, flavorful sauce. It’s perfect for sharing with friends and family!
I love how this dish brings everyone together at the dinner table. Just serve it over rice, and watch everyone go for seconds! It’s a crowd-pleaser, no doubt! 😊
Key Ingredients & Substitutions
Shrimp: Fresh, large shrimp are the star here! If they’re not available, you can use frozen shrimp—just thaw them in cold water before cooking. For a twist, try using bay shrimp or even scallops instead.
Smoked Sausage: You can use any smoked sausage, like andouille or kielbasa, for that rich flavor. If you’re looking for a healthier option, turkey sausage works well too, or use veggie sausage for a plant-based dish.
Heavy Cream: While heavy cream gives the dish its creamy richness, you can substitute half-and-half or whole milk if you’re looking for something lighter. Coconut milk is also a great non-dairy option that adds a slight sweetness!
Spices: Smoked paprika brings a unique depth. If you don’t have it, regular paprika works, but consider adding a dash of liquid smoke for that flavor. Adjust the cayenne to your spice preference—skip it altogether for a milder dish!
How Do I Ensure My Shrimp are Perfectly Cooked?
Cooking shrimp is quick and easy, but they can overcook fast! Here’s how to get it just right:
- Once the shrimp turn pink and opaque, they’re done! This usually takes about 3-5 minutes on medium heat.
- Don’t leave them in the skillet for too long, as they can become tough. If you’re unsure, take one out and cut it in half; it should be opaque inside.
- Remove the skillet from heat immediately after cooking to prevent further cooking from residual heat.
With these tips, you’ll have shrimp that are juicy and tender, making your dish shine! Enjoy your cooking! 😊
Smothered Shrimp and Sausage
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 12 ounces smoked sausage, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, drained
- 1/2 cup heavy cream or half-and-half
- Fresh parsley, chopped (for garnish)
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe takes about 10-15 minutes of preparation time and around 20-25 minutes of cooking time. So, you can have a delicious dinner ready in about 35-40 minutes. Perfect for a weeknight meal!
Step-by-Step Instructions:
1. Cook the Sausage:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced sausage and cook until browned on both sides, approximately 3-4 minutes per side. Once done, remove the sausage from the skillet and set it aside on a plate.
2. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped onion, green bell pepper, and celery. Sauté until the vegetables are soft and translucent, about 5-7 minutes. This adds great flavor to your dish!
3. Add Flavor:
Stir in the minced garlic, smoked paprika, cayenne pepper, dried thyme, dried oregano, salt, and black pepper. Cook for 1-2 minutes until the garlic is fragrant, filling your kitchen with delightful aromas.
4. Make the Roux:
Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for about 1-2 minutes while stirring constantly to remove any raw flour taste. This will help thicken your sauce.
5. Create the Sauce:
Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Add the drained diced tomatoes and bring the mixture to a gentle simmer. Let it cook for about 5 minutes until the sauce starts to thicken slightly.
6. Add Cream and Sausage:
Stir in the heavy cream and then return the browned sausage back to the skillet. Cook for an additional 3 minutes, allowing everything to heat through and blend nicely.
7. Cook the Shrimp:
Finally, add the shrimp to the skillet and cook for 3-5 minutes, or until they are pink and opaque. Keep an eye on them to ensure they don’t overcook!
8. Adjust Seasoning:
Give your dish a taste and adjust the seasoning with salt and pepper if needed. Don’t forget to sprinkle some fresh parsley on top for a pop of color!
9. Serve:
Serve your rich, flavorful Smothered Shrimp and Sausage hot over a bed of cooked white rice. Enjoy every delicious bite!
Happy cooking! 🍤🌶️
Can I Use Other Types of Seafood?
Absolutely! If you prefer, you can swap shrimp for scallops or even mix and match with a combination of seafood such as crab or fish. Just adjust the cooking time accordingly, since some seafood cooks faster than shrimp.
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth on hand, feel free to use vegetable broth for a lighter flavor. Alternatively, you can use water, but you may want to add additional seasonings for more depth.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove over low heat, adding a splash of milk or broth to loosen the sauce if needed.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the sauce and sausage mixture in advance. When you’re ready to serve, just reheat it and add the shrimp, cooking them until just done. This way, you’ll have a quick meal ready to go!