I made Low Carb Cajun Shrimp And Sausage in a silky pepper cream with a secret pantry swap you will not see coming.

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I didn’t plan on making a showstopper, just dinner, but this Creamy Cajun Shrimp With Sausage turned into something else. I sear andouille or smoked sausage until the edges get that snap, then toss in large shrimp so they curl tight and sweet.

The sauce gets rich and peppery, coats everything, and makes you want to spoon it straight from the pan. It’s one of those Easy Shrimp And Sausage Recipes that fools guests into thinking you slaved all day, and its spice level makes it a Low Carb Cajun Shrimp And Sausage winner for any night.

Trust me, you’ll be back for seconds.

Ingredients

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Lean, high protein seafood, low carbs, briny sweet taste, cooks fast very versatile
Rich in protein but fatty, salty and smoky, adds savory depth treat in moderation
sweet crunchy peppers loaded with vitamin C, fiber and bright color
Pungent punch small calories some immune boosting compounds gives aromatic heat
Ultra creamy high in saturated fat and calories makes sauce silky and rich
Adds tang and body soft texture extra fat and a little protein
Nutty salty umami concentrated protein and calcium helps thicken and flavor sauce
Spicy smoky blend that adds heat and complexity watch the sodium

Ingredient Quantities

1 lb large shrimp, peeled and deveined, tails on or off

8 oz andouille or smoked sausage, sliced 1/2 inch rounds

2 tablespoons olive oil or avocado oil

1 tablespoon butter

1 small yellow onion, thinly sliced

1 small red bell pepper, thinly sliced

1 small green bell pepper, thinly sliced

3 cloves garlic, minced

1 to 2 tablespoons Cajun seasoning, more or less to taste

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/4 to 1/2 teaspoon cayenne pepper, optional

1/2 cup chicken broth

1 cup heavy whipping cream

2 oz cream cheese, softened

1/2 cup grated Parmesan cheese

1 tablespoon tomato paste, optional

1 tablespoon fresh lemon juice

Salt and black pepper to taste

2 tablespoons chopped fresh parsley or green onions for garnish

How to Make this

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1. Pat 1 lb shrimp dry and toss with 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp onion powder, salt and black pepper (reserve 1 tbsp Cajun for the sauce); set aside.

2. Heat 2 tablespoons olive or avocado oil and 1 tablespoon butter in a large skillet over medium high. Add 8 oz sliced andouille or smoked sausage and brown both sides 2 to 3 minutes each until nicely caramelized; remove sausage to a plate and blot excess grease if it’s very fatty.

3. In the same skillet add the thinly sliced small yellow onion and the thinly sliced red and green bell peppers. Sauté 4 to 5 minutes until softened and edges start to brown, scraping up browned bits from the sausage.

4. Add 3 cloves minced garlic and the reserved 1 tbsp Cajun seasoning plus 1/4 to 1/2 tsp cayenne if using. Stir 30 to 45 seconds until fragrant, then stir in 1 tablespoon tomato paste if using and cook another 30 seconds.

5. Pour in 1/2 cup chicken broth to deglaze the pan, scraping the bottom with a spoon and letting the liquid reduce for 2 to 3 minutes.

6. Reduce heat to medium low and stir in 1 cup heavy whipping cream, 2 oz softened cream cheese and 1/2 cup grated Parmesan until smooth. Simmer gently 3 to 5 minutes until the sauce thickens slightly. Tip: room temperature cream cheese melts faster and gives a silkier sauce.

7. Return the sausage to the skillet, then add the seasoned shrimp in a single layer. Cook just until shrimp turn opaque and curl, about 2 to 3 minutes per side depending on size. Don’t overcook the shrimp or they’ll get rubbery.

8. Stir in 1 tablespoon fresh lemon juice, taste and adjust salt, black pepper, extra Cajun or cayenne as needed. If the sauce is too thin simmer a little longer; if too thick loosen with a splash more chicken broth.

9. Sprinkle with 2 tablespoons chopped fresh parsley or sliced green onions and serve hot over cauliflower rice, zucchini noodles or your preferred keto side. Leftovers keep in the fridge 2 to 3 days and reheat gently.

Equipment Needed

1. Large heavy skillet (10–12 inch)
2. Cutting board
3. Chef’s knife
4. Tongs or a sturdy spatula
5. Wooden spoon or heatproof silicone spatula
6. Measuring spoons and a 1/2 cup measuring cup
7. Mixing bowl (for seasoning/softening cream cheese)
8. Plate and paper towels (for resting/blotting sausage and shrimp)

FAQ

Q: Can I use frozen shrimp? A: Yes, just thaw them completely first. Put frozen shrimp in a bowl of cold water for 10 to 20 minutes or thaw overnight in the fridge. Pat dry before cooking so they sear instead of steaming, otherwise they'll get rubbery.

Q: How long should I cook the shrimp so they dont get tough? A: Shrimp cook fast, about 2 to 3 minutes per side for large shrimp. Cook until opaque and slightly pink, then pull them off the heat right away. If you overcook them they get chewy, so watch closely.

Q: What can I serve this with? A: Rice, pasta, or creamy grits are all great. Crusty bread for mopping up the sauce, or cauliflower rice if you want low carb. It's versatile so pick what you like.

Q: Can I make this ahead and reheat it? A: You can make the sauce a day ahead and store in the fridge for 3 days. Reheat gently on low and add a splash of chicken broth if it looks too thick. Shrimp are best cooked last minute, but if you must reheat cooked shrimp, do it briefly so they dont overcook.

Q: Any good substitutes for the sausage or dairy? A: Use kielbasa or smoked chorizo if you cant find andouille, just trim the spice if chorizo is hot. For dairy free, try full fat coconut milk plus a vegan cream cheese and nutritional yeast instead of Parmesan, but the flavor will be a bit different.

Q: My sauce is too thin or too thick, how do I fix it? A: Too thin, simmer it a few minutes to reduce, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tsp cold water). Too thick, stir in a little chicken broth or cream until you reach the texture you want.

Creamy Cajun Shrimp With Sausage Recipe Substitutions and Variations

Shrimp: scallops (cook same quick way, slightly sweeter), diced chicken breast (works if you want more meat, cook through), firm tofu pressed and marinated (veggie option)
Andouille or smoked sausage: kielbasa or smoked Polish sausage (similar smoke), chorizo (spicier and oilier), turkey sausage (leaner, milder)
Heavy whipping cream: half and half plus 2 Tbsp melted butter per cup (richer mouthfeel), full fat coconut milk (dairy free, slight coconut taste), evaporated milk (lighter, less rich)
Cream cheese: mascarpone (smoother, richer), plain Greek yogurt (tangy and lighter, stir in off heat), ricotta blended smooth after draining (milder, less dense)

Pro Tips

1. Pat the shrimp really dry and cook them in a single layer on a hot skillet so they sear instead of steam. Dont crowd the pan and try to flip just once, shrimp go from perfect to rubbery in seconds.

2. Let the cream cheese come to room temp and cut it into small pieces so it melts into the cream smoother. If it gets lumpy, whisk in a splash of hot broth off the heat then warm gently, and remember the sauce will thicken as it cools so dont over reduce.

3. Get the sausage nicely browned and if it renders a lot of grease blot it with a paper towel before adding the cream, otherwise the sauce can turn greasy. For a lighter dish use a lean smoked sausage or remove casing before slicing.

4. Layer your seasoning and always taste near the end, adding lemon last to brighten everything. Reheat leftovers gently on low with a little broth added, that keeps the cream from breaking and the shrimp from getting tough.

Creamy Cajun Shrimp With Sausage Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made Low Carb Cajun Shrimp And Sausage in a silky pepper cream with a secret pantry swap you will not see coming.

Servings

servings

Calories

704

kcal

Equipment: 1. Large heavy skillet (10–12 inch)
2. Cutting board
3. Chef’s knife
4. Tongs or a sturdy spatula
5. Wooden spoon or heatproof silicone spatula
6. Measuring spoons and a 1/2 cup measuring cup
7. Mixing bowl (for seasoning/softening cream cheese)
8. Plate and paper towels (for resting/blotting sausage and shrimp)

Ingredients

1 lb large shrimp, peeled and deveined, tails on or off
8 oz andouille or smoked sausage, sliced 1/2 inch rounds
2 tablespoons olive oil or avocado oil
1 tablespoon butter
1 small yellow onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
3 cloves garlic, minced
1 to 2 tablespoons Cajun seasoning, more or less to taste
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon cayenne pepper, optional
1/2 cup chicken broth
1 cup heavy whipping cream
2 oz cream cheese, softened
1/2 cup grated Parmesan cheese
1 tablespoon tomato paste, optional
1 tablespoon fresh lemon juice
Salt and black pepper to taste
2 tablespoons chopped fresh parsley or green onions for garnish

Directions

Pat 1 lb shrimp dry and toss with 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp onion powder, salt and black pepper (reserve 1 tbsp Cajun for the sauce); set aside.
Heat 2 tablespoons olive or avocado oil and 1 tablespoon butter in a large skillet over medium high. Add 8 oz sliced andouille or smoked sausage and brown both sides 2 to 3 minutes each until nicely caramelized; remove sausage to a plate and blot excess grease if it's very fatty.
In the same skillet add the thinly sliced small yellow onion and the thinly sliced red and green bell peppers. Sauté 4 to 5 minutes until softened and edges start to brown, scraping up browned bits from the sausage.
Add 3 cloves minced garlic and the reserved 1 tbsp Cajun seasoning plus 1/4 to 1/2 tsp cayenne if using. Stir 30 to 45 seconds until fragrant, then stir in 1 tablespoon tomato paste if using and cook another 30 seconds.
Pour in 1/2 cup chicken broth to deglaze the pan, scraping the bottom with a spoon and letting the liquid reduce for 2 to 3 minutes.
Reduce heat to medium low and stir in 1 cup heavy whipping cream, 2 oz softened cream cheese and 1/2 cup grated Parmesan until smooth. Simmer gently 3 to 5 minutes until the sauce thickens slightly. Tip: room temperature cream cheese melts faster and gives a silkier sauce.
Return the sausage to the skillet, then add the seasoned shrimp in a single layer. Cook just until shrimp turn opaque and curl, about 2 to 3 minutes per side depending on size. Don’t overcook the shrimp or they'll get rubbery.
Stir in 1 tablespoon fresh lemon juice, taste and adjust salt, black pepper, extra Cajun or cayenne as needed. If the sauce is too thin simmer a little longer; if too thick loosen with a splash more chicken broth.
Sprinkle with 2 tablespoons chopped fresh parsley or sliced green onions and serve hot over cauliflower rice, zucchini noodles or your preferred keto side. Leftovers keep in the fridge 2 to 3 days and reheat gently.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.