Bright and fresh seasonal vegetables combine with spicy Andouille sausage and wild jumbo shrimp, making this skillet dinner ideal for an easy weeknight meal.
- Yield: Servings: 4
All you need for this recipe and more...
1 tablespoon olive oil
1 red onion, diced
2 cloves garlic, minced
4 Andouille sausage links, sliced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 tablespoon Cajun seasoning
5 plum tomatoes, diced
24 extra-large shrimp, peeled and deveined
2 cups cooked rice
2 tablespoons chopped fresh parsley
1. In a Sauté Pan, place the olive oil, diced red onion, minced garlic, and Andouille sausage in the skillet. Cook on medium-high heat for 5 minutes, stirring occasionally.
2. Add in the diced bell pepper and Cajun seasoning. Mix well and cook with the lid on for 5 additional minutes.
3. Once the peppers begin to soften, add in the plum tomatoes, mix well and reduce the heat to medium. Cook for 5 minutes with the lid off. Then add in the shrimp and cook for 5 minutes with the lid on.
4. Divide the rice between 4 plates, then divide the Cajun shrimp and Andouille sausage between the plates. Top each plate with minced fresh parsley, enjoy immediately.
Note: The key to making this quick cooking dinner is cutting all the vegetables and sausage in advance before you begin to cook.
Recipe developed by Circulon food blogger partner and recipe developer, Katie Jasiewicz of Katie’s Cucina.