Cajun Shrimp & Sausage Skillet One Pot Meal
This Cajun shrimp and sausage skillet one pot meal is the perfect meal for busy weeknights. It's a complete meal that is low fuss and one the entire family can enjoy.
Equipment
- 1 Large Non-stick skillet
Ingredients
- 1 lb Shrimp
- 1 pkg Turkey Sausage
- 1.5 cups Jasmine Rice
- 1 cube Chicken bouillon
- 1/2 cup Yellow bell pepper diced
- 1/2 cup Green bell pepper diced
- 1/2 cup Orange bell pepper diced
- 1/4 cup Yellow onion diced
- 1 tsp Garlic chopped
- 1/4 cup Green onions chopped
- 1 tbsp Old bay
- 1 Bay leaf
- 1 tbsp Creole seasoning
- 1 tsp Black pepper
- 1 tbsp Butter or butter substitute
- 1 tbsp Olive Oil
- 2.5 cups Water may vary based on type of rice used
Instructions
Prepping Ingredients
- First prep all of your ingredients by defrosting the shrimp and removing the shells and placing them in a large bowl.
- Season the shrimp with old bay seasoning and set aside.
- Cut the turkey sausage into quarters by slicing them lengthwise then slicing them lengthwise again and then cutting them into smaller pieces.
- Next chop your vegetables including the peppers, green onions, yellow onion, and garlic.
Cooking Cajun Shrimp & Sausage Skillet
- In a large non-stick skillet, bring 1 tbsp of extra virgin olive oil to medium heat. Pan fry the shrimp in a single layer cooking for 1-2 minutes on both sides.
- Once the shrimp has turned pink, remove from the pan and set aside on a paper towel lined plate. To the non-stick skillet add 1 tbsp of butter or butter substitute and stir around with a wooden spoon ensuring to scrape the bottom of the pan.
- Next add the sausage to the pan and brown on both sides. Then add all of the chopped vegetables except for the green onions, the cajun spices plus black pepper and cook until the peppers just begin to soften. Once the veggies have softened, add the jasmine rice and stir to toast the rice.
- Add the water to the skillet along with the chicken bouillon cube and bay leaf and bring to a simmer. Once the liquid begins to simmer, reduce heat to low and cover with a lid to allow the rice to absorb the liquid.
- When the rice has absorbed all of the liquid, remove the lid and stir to fluff the rice. Add the shrimp back to the pan and top with the green onions.
- Optional, you can also top withe some fresh parsley as well for additional flavor and color.