Cajun Shrimp & Andouille Salad

Cajun Shrimp & Andouille Skillet

Submitted by Becky Luttrell


  • 1 Tbsp. 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 Tbsp. cajun seasoning
  • 5 plum tomatoes diced
  • 24 XL shrimp peeled and deveined
  • 1 cup cooked rice
  • 2 Tbsp. chopped fresh parsley


  • In a 4.5 qt. covered saute pan, place olive oil, red onion, garlic, and Andouille sausage in the pan. Cook on med.-high heat for 5 minutes. Stir occasionally. Add in peppers and cajun seasoning. Mix well and cook with the lid on for an additional 5 minutes. Once the peppers begin to soften, add in the tomatoes. Mix well and reduce heat to medium. Cook for 5 minutes with the lid off. Add shrimp and cook for 5 minutes with the lid on. Serve over rice topped with fresh parsley. Enjoy immediately.