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.