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Nutrition unverified

Creamy Cajun Shrimp with Sausage

Creamy Cajun Shrimp with Sausage, adapted from Christina Cherrier.

Adapted from Christina Cherrier. Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Appliances needed
StovetopPans
10 min prep time (publisher) 4 servings 25 min total time
Illustration of shrimp and sausage with red bell peppers in creamy Cajun sauce.
AI-generated illustration; appearance and portions are approximate.

Before cooking

  • Choose fully cooked smoked pork or chicken sausage for the five-minute source method; source does not state sausage cooking state.
  • Source first coats with all listed oil then instructs “heat the oil” without a second amount; this adaptation uses coated ingredients in skillet and introduces no extra oil.
  • Combined salt-and-pepper quantity is ambiguous separately.
  • Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
  • Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
  • The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
  • Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

Use fully cooked smoked pork or chicken sausage; the publisher leaves its cooking state unspecified.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
Cook Cajun-seasoned shrimp and fully cooked sliced sausage in olive oil about 5 min over medium-high, until shrimp are cooked and sausage is hotReturn cooked shrimp/sausage to cream sauce; finish with parsley
Soften onion in butter; cook peppers 2–3 min, garlic 1 min; reduce brothGently simmer cream and seasoning; melt optional Parmesan 1 min
Learn more about Tabular Recipe Notation

Method

  1. Step 1. Toss shrimp and sliced fully cooked sausage with Cajun seasoning and olive oil. Cook over medium-high in a large skillet about 5 minutes until shrimp are cooked and sausage is hot, then set aside.
  2. Step 2. Melt butter in the pan. Soften onion, cook bell peppers 2–3 minutes, then add garlic for about 1 minute. Add broth and reduce slightly.
  3. Step 3. Lower heat, stir in cream and salt and pepper, and simmer gently. Add optional Parmesan and simmer another minute to melt it.
  4. Step 4. Return shrimp and sausage, coat with sauce and sprinkle with parsley; serve.

Nutrition per serving

Calories
Not provided
Protein
Not provided
Total carbs
Not provided
Fiber
Not provided
Net carbs
Not provided
Vitamins & minerals

Creamy Cajun Shrimp with Sausage

Nutrition unverified · 4 servings · US measures · 10 min publisher preparation per four-serving batch

Total time: 25 min

Creamy Cajun Shrimp with Sausage, adapted from Christina Cherrier.

Follow the cooking flow and check each component at the stated endpoint.

The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.

Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.

Cooking flow

Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.

Use fully cooked smoked pork or chicken sausage; the publisher leaves its cooking state unspecified.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
Cook Cajun-seasoned shrimp and fully cooked sliced sausage in olive oil about 5 min over medium-high, until shrimp are cooked and sausage is hotReturn cooked shrimp/sausage to cream sauce; finish with parsley
Soften onion in butter; cook peppers 2–3 min, garlic 1 min; reduce brothGently simmer cream and seasoning; melt optional Parmesan 1 min
Learn more about Tabular Recipe Notation

Ingredients

  • 1 lb Large shrimppeeled and deveined
  • 14 oz Pork or chicken sausagefully cooked smoked sausage, sliced · Explicit safety adaptation: choose fully cooked pork or chicken sausage. The source leaves its cooking state unspecified.
  • 2 tbsp Cajun seasoning
  • 2 tbsp Olive oil
  • 1 tbsp Unsalted butter
  • 3 clove Garlicfinely diced
  • 1 count Yellow onionsmall, diced
  • 2 count Red bell pepperschopped into chunks
  • ⅓ cup Low-sodium vegetable broth
  • 1 tsp Salt and pepperSource combines salt and pepper under one amount; their separate amounts are unspecified.
  • 1 ¾ cup Heavy creamor less
  • ½ cup Grated Parmesanoptional
  • 1 tbsp Fresh parsleychopped

Before you start

  • Stovetop
  • Pans

Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.

Cook

  1. Step 1

    Toss shrimp and sliced fully cooked sausage with Cajun seasoning and olive oil. Cook over medium-high in a large skillet about 5 minutes until shrimp are cooked and sausage is hot, then set aside.

  2. Step 2

    Melt butter in the pan. Soften onion, cook bell peppers 2–3 minutes, then add garlic for about 1 minute. Add broth and reduce slightly.

  3. Step 3

    Lower heat, stir in cream and salt and pepper, and simmer gently. Add optional Parmesan and simmer another minute to melt it.

  4. Step 4

    Return shrimp and sausage, coat with sauce and sprinkle with parsley; serve.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

Nutrition per serving

Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided

Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Listed allergens: milk, shellfish. Check purchased labels and cross-contact.

First-cook checks

  • Choose fully cooked smoked pork or chicken sausage for the five-minute source method; source does not state sausage cooking state.
  • Source first coats with all listed oil then instructs “heat the oil” without a second amount; this adaptation uses coated ingredients in skillet and introduces no extra oil.
  • Combined salt-and-pepper quantity is ambiguous separately.
  • Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
  • Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
  • The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
  • Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Leftovers

Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.

Sources

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.