Smothered Shrimp and Sausage is a hearty dish that’s packed with flavor! Juicy shrimp and smoky sausage are cooked together in a rich sauce, making it a perfect comfort food.
It’s so good, it’ll make you want to shout, “More, please!” I love serving it over rice to soak up all that delicious sauce. It’s easy to make and always a hit at my dinner table!
Key Ingredients & Substitutions
Shrimp: Fresh, raw shrimp is best for this dish. You can use frozen shrimp, just make sure to thaw them in the refrigerator overnight or quickly in cold water. If you’re allergic or prefer a plant-based option, consider using mushrooms for a meaty texture.
Smoked Sausage: Andouille sausage gives a nice, smoky flavor, but Kielbasa works just as well. If you want a lighter option, turkey sausage is a great substitute. For a vegetarian twist, try using plant-based sausage or omit it altogether and add more veggies.
Cream: Heavy cream adds richness to the sauce. For a lighter version, you can substitute half-and-half or even coconut milk for a dairy-free option. Just be aware that the flavor will change slightly with coconut milk.
Spices: Smoked paprika adds a unique flavor, but if you don’t have it, regular paprika can work, too. If you like heat, increase the cayenne pepper or add more black pepper to suit your taste.
How Do I Make Sure My Shrimp Are Perfectly Cooked?
Perfectly cooked shrimp should be pink and opaque, which takes just a few minutes. Here’s how to get it right:
- Cook the shrimp quickly in the hot sauce right at the end. This prevents them from becoming tough.
- Remember, shrimp cook fast! Watch for them to turn pink, which usually takes about 3-5 minutes. If they curl tightly, they’re likely overcooked.
- Keep some liquid in the skillet; it helps to keep the shrimp moist while cooking.
Check and taste the shrimp as you go to ensure they are tender and juicy!
Smothered Shrimp and Sausage
Ingredients You’ll Need:
For the Dish:
- 1 lb (450 g) raw shrimp, peeled and deveined
- 12 oz (340 g) smoked sausage, sliced into rounds (e.g., Andouille or Kielbasa)
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 cloves garlic, minced
For the Sauce:
- 2 tablespoons olive oil or butter
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt, to taste
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
For Garnish:
- Fresh parsley, chopped (for garnish)
- Cooked white rice or grits, for serving
How Much Time Will You Need?
This delicious dish will take about 30 minutes to prepare and cook. It’s quick enough for a weeknight dinner but fancy enough to impress guests. Gather your ingredients and let’s get cooking!
Step-by-Step Instructions:
1. Cook the Sausage:
Start by heating the olive oil or butter in a large skillet over medium heat. Once hot, add the sliced sausage, cooking until it’s browned on both sides—this should take about 4-5 minutes. Once done, remove the sausage from the skillet and set it aside to rest.
2. Sauté the Veggies:
In the same skillet, toss in the chopped onion and green bell pepper. Sauté them until they’re soft and the onion is translucent, which should take about 5-6 minutes. Then, add the minced garlic and cook for an additional minute, stirring well until it’s fragrant.
3. Add the Spices:
Now, sprinkle in the smoked paprika, cayenne pepper (if you want a bit of heat), dried thyme, black pepper, and a pinch of salt. Let the spices cook for about 30 seconds. This helps to release their wonderful flavors!
4. Create the Sauce:
Next, add the tomato paste and stir well to coat the veggies and spices. Pour in the chicken broth, making sure to scrape the bottom of the pan to deglaze it—this will lift up those tasty browned bits left from the sausage.
5. Simmer:
Bring the mixture to a simmer and let it reduce slightly for about 5 minutes. This helps to concentrate the flavors.
6. Add Creaminess:
Stir in the heavy cream and Worcestershire sauce, letting the sauce simmer again and thicken for about 3-4 minutes. It’s going to smell amazing!
7. Cook the Shrimp:
Now it’s time to return the sausage to the skillet, and add in the shrimp. Gently stir everything together and cook until the shrimp turns pink and is cooked through, about 3-5 minutes. Be careful not to overcook them!
8. Taste and Adjust:
Give the dish a taste and adjust the seasoning if necessary, adding more salt or pepper as desired.
9. Garnish and Serve:
Sprinkle chopped fresh parsley on top for a bit of color and freshness. Serve immediately over cooked white rice or creamy grits to really enjoy that delicious sauce!
This Smothered Shrimp and Sausage dish is rich, creamy, and bursting with flavors that will warm your heart and satisfy your taste buds. Enjoy!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, be sure to thaw them first. You can do this by placing them in the refrigerator overnight or in a sealed plastic bag submerged in cold water for a quick thaw. Just be sure to pat them dry before cooking to avoid excess moisture in the sauce.
What Can I Substitute for Smoked Sausage?
If you don’t have smoked sausage on hand, Andouille or Kielbasa work great, but turkey sausage is a lighter alternative. For a vegetarian option, feel free to use plant-based sausage or omit it entirely and add more vegetables like mushrooms or zucchini!
How Long Will Leftovers Last in the Fridge?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or in the microwave, and add a splash of cream or broth if the sauce has thickened too much.
Can I Make This Recipe Ahead of Time?
You can definitely prep some components ahead of time! Chop the veggies and slice the sausage ahead of time, and store them in the refrigerator. However, it’s best to cook the shrimp and combine everything just before serving to ensure they stay tender and the sauce remains fresh.
