10 Shrimp and Sausage Recipes to Cook Tonight

Who doesn’t love a one-pan dinner that’s ready in a flash? This roundup of shrimp and sausage recipes brings together smoky, savory flavors for quick, satisfying meals. From Cajun classics to weeknight pastas, these dishes are pure comfort. Dive in and find your new favorite!

Grilled Shrimp and Sausage Skewers

Having a hankering for something spicy and smoky? These Grilled Shrimp and Sausage Skewers are your ticket to a quick, flavor-packed dinner that'll make you feel like a backyard BBQ hero.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Cajun Seasoning

• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Skewers

• 1 lb large shrimp, peeled and deveined
• 1 lb andouille sausage, sliced into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 2 tbsp olive oil
• wooden skewers, soaked in water for 30 minutes

Instructions

1. In a small bowl, mix together paprika, garlic powder, onion powder, cayenne, oregano, salt, and black pepper to make the Cajun seasoning.
2. In a large bowl, combine shrimp and sausage pieces. Drizzle with olive oil and sprinkle with the Cajun seasoning. Toss to coat evenly.
3. Thread the seasoned shrimp, sausage, bell peppers, and onion onto soaked skewers, alternating ingredients. Leave a small space between pieces for even cooking.
4. Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
5. Grill the skewers for 4-5 minutes per side, until shrimp are pink and opaque and sausage is charred. Tip: Don't overcrowd the skewers; space ensures even cooking.
6. Remove from grill and let rest for 2 minutes before serving. Tip: For extra smoky flavor, add a handful of soaked wood chips to the coals before grilling.

For a complete meal, serve these skewers over a bed of fluffy rice or with a side of grilled corn on the cob. The spicy Cajun kick pairs perfectly with a cold beer or a zesty lemonade.

One-Pot Shrimp and Sausage Jambalaya

Well, if you’re looking for a one-pot wonder that’ll make your kitchen smell like Bourbon Street without the hangover, you’ve come to the right place.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 1 tablespoon olive oil
• 12 ounces andouille sausage, sliced into 1/4-inch rounds
• 1 pound large shrimp, peeled and deveined
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups low-sodium chicken broth
• 1 cup long-grain white rice
• 2 teaspoons Creole seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon cayenne pepper (optional)
• 2 green onions, sliced for garnish
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add sliced andouille sausage and cook until browned, about 4 minutes, stirring occasionally.
2. Using a slotted spoon, transfer sausage to a plate, leaving rendered fat in the pot. Add shrimp to the pot and cook 2 minutes per side until pink. Remove shrimp to the same plate.
3. Reduce heat to medium. Add onion, bell pepper, and celery (the 'holy trinity') and cook until softened, about 5 minutes.
4. Add minced garlic and cook 1 minute until fragrant.
5. Stir in diced tomatoes, chicken broth, rice, Creole seasoning, smoked paprika, dried thyme, bay leaf, and cayenne if using. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed. Keep covered; resist the urge to peek.
7. Remove from heat. Discard bay leaf. Gently stir in cooked sausage and shrimp. Cover and let rest 5 minutes to warm everything through.
8. Taste and adjust salt and pepper. Garnish with sliced green onions.

Unlike my last attempt at gumbo, this jambalaya won’t leave you with a sink full of pots. Serve it straight from the pot with a side of hot sauce and crusty bread for sopping up every last drop.

Creamy Shrimp and Sausage Pasta

Diving headfirst into a bowl of Creamy Shrimp and Sausage Pasta is like a flavor explosion that’s equal parts comfort and sass. This dish brings together smoky sausage, juicy shrimp, and a garlicky cream sauce that’ll have you licking the spoon (no judgment here).

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 8 oz fettuccine
• 1 tbsp olive oil
• 12 oz smoked sausage, sliced into rounds
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook, stirring occasionally, until browned on both sides, about 4 minutes. Use a slotted spoon to transfer sausage to a plate.
3. In the same skillet, add shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Remove and place on the plate with sausage.
4. Reduce heat to medium. Add minced garlic and cook until fragrant, about 30 seconds. (Tip: Don’t let garlic burn—stir constantly!)
5. Pour in heavy cream and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer.
6. Stir in Parmesan cheese until melted and smooth. Season with red pepper flakes, salt, and black pepper. (Tip: Taste the sauce and adjust salt—Parmesan is salty, so go easy at first!)
7. Add cooked pasta, sausage, and shrimp back to the skillet. Toss everything together, adding a splash of reserved pasta water if the sauce seems too thick (I usually add about 1/4 cup).
8. Sprinkle with fresh parsley and serve immediately. (Tip: For extra richness, finish with a pat of butter stirred into the sauce before serving!)

Really, this creamy dreamy pasta is the perfect weeknight hero—ready in under 30 minutes but tasting like you spent all day. Serve it with crusty bread to soak up every last drop of garlicky sauce, and maybe a side salad to pretend you’re being healthy.

Spicy Shrimp and Sausage Gumbo

Vibrant and fiery, this Spicy Shrimp and Sausage Gumbo is the ultimate one-pot comfort food that doesn't mess around. We're talking a deep, dark roux, smoky andouille, tender shrimp, and okra that thickens everything into a soul-warming hug. Buckle up for a flavor explosion!

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 lb andouille sausage, sliced into 1/4-inch rounds
• 1 cup frozen sliced okra
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 2 tsp Cajun seasoning
• 1 tsp cayenne pepper
• 2 bay leaves
• 1 lb large shrimp, peeled and deveined
• 1 tsp salt
• 1/2 tsp black pepper
• Cooked white rice for serving

Instructions

1. Heat vegetable oil in a large heavy-bottomed pot over medium heat. Whisk in flour and cook, stirring constantly, until the roux turns a deep peanut-butter brown, about 20 minutes. Don't rush this—burnt roux is a tragedy.
2. Add diced onion, bell pepper, and celery (the 'holy trinity'). Cook, stirring often, until softened, about 5 minutes.
3. Stir in minced garlic and cook until fragrant, about 1 minute.
4. Add sliced andouille sausage and cook until browned, about 4 minutes, letting the fat render.
5. Stir in frozen okra, diced tomatoes with their juice, chicken broth, Cajun seasoning, cayenne pepper, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes. Skim any excess oil from the surface—this keeps the gumbo clean.
6. Add shrimp to the pot and cook until pink and opaque, about 5 minutes. Tip: don't overcook shrimp; they'll turn tough.
7. Remove bay leaves. Serve gumbo over a bed of cooked white rice, ladling plenty of broth over the top.

Don't skip the rice—it soaks up all that spicy, smoky goodness. For an extra kick, add a dash of hot sauce or a sprinkle of filé powder at the table. This gumbo only gets better the next day, so make a double batch!

Stir-Fried Shrimp and Sausage with Vegetables

This stir-fry is a weeknight hero – quick, bold, and packed with enough flavor to make your taste buds do a little happy dance. Trust me, it's the kind of dinner that feels like a celebration even on a random Tuesday.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Main Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz smoked sausage, sliced into rounds
• 2 bell peppers (mixed colors), sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp soy sauce
• 1 tbsp vegetable oil

Instructions

1. Pat the shrimp dry with paper towels – dry shrimp = better sear, no sad, watery mess.
2. Heat a wok or large skillet over high heat until it smokes a little. Add 1 tbsp vegetable oil and swirl to coat.
3. Add the sliced sausage and stir-fry for 2 minutes until it chars slightly. Remove and set aside.
4. Add the shrimp to the hot wok in a single layer. Sear for 1 minute per side until pink and curled. Remove and set aside.
5. Toss in the bell peppers, garlic, and ginger. Stir-fry for 2 minutes – keep the veggies crisp, not floppy.
6. Return the sausage and shrimp to the wok. Pour 2 tbsp soy sauce over everything and toss vigorously for 30 seconds.
7. Serve immediately – this dish waits for no one. Tip: if you want a little heat, add a pinch of red pepper flakes with the garlic.

Loved how the smoky, savory sausage plays off the sweet crunch of bell peppers and the tender pop of shrimp. It's a riot of textures and flavors in every bite – pile it over steamed rice or eat it straight from the wok like I definitely did.

Sheet Pan Shrimp and Sausage with Potatoes

Ready to rock your weeknight dinner game? This sheet pan shrimp and sausage with potatoes is the ultimate set-it-and-forget-it meal that delivers big flavor with minimal cleanup.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Produce

• 1.5 lbs baby potatoes, halved
• 4 cloves garlic, minced
• Lemon wedges for serving

Protein

• 1 lb large shrimp, peeled and deveined
• 12 oz smoked sausage, sliced into rounds

Pantry

• 3 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup. (Tip: parchment prevents sticking and saves scrubbing.)
2. In a large bowl, toss halved potatoes with 2 tbsp olive oil, minced garlic, paprika, oregano, salt, and pepper. Spread potatoes in a single layer on the prepared sheet. (Tip: cut potatoes evenly so they cook uniformly.)
3. Roast potatoes for 15 minutes, until they start to soften.
4. While potatoes roast, in the same bowl, combine shrimp and sausage with remaining 1 tbsp olive oil. Toss to coat.
5. Remove sheet from oven, push potatoes to one side, and arrange shrimp and sausage in a single layer on the other side. Return to oven.
6. Bake for 10 minutes, until shrimp are opaque and cooked through (internal temp 145°F). (Tip: don't overcook shrimp; they cook quickly.)
7. If desired, squeeze lemon wedges over everything before serving.

With its crispy potatoes, smoky sausage, and tender shrimp, this sheet pan dinner is a weeknight hero. Serve it straight from the pan for a casual vibe, or plate it up with a side salad for something a bit fancier. Either way, you'll love how easy and delicious it is.

Shrimp and Sausage Po’ Boy Sandwich

Buckle up, because this Shrimp and Sausage Po' Boy is about to rock your world. Crispy fried shrimp and spicy andouille sausage, all piled high on a soft French roll and drizzled with a zesty remoulade—it's a flavor explosion that screams Louisiana. Get ready for a messy, delicious sandwich that'll have you hooked from the first bite.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

Remoulade

• 1/2 cup mayonnaise
• 1 tbsp Creole mustard
• 1 tbsp hot sauce
• 1 tsp capers, drained and chopped
• 1 tsp lemon juice
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper

Fried Shrimp

• 1 lb large shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• vegetable oil for frying

Sausage and Assembly

• 1/2 lb andouille sausage, sliced into 1/4-inch rounds
• 4 French bread rolls (6-inch)
• 1 cup shredded lettuce
• 1 large tomato, sliced

Instructions

1. In a small bowl, whisk together mayonnaise, Creole mustard, hot sauce, capers, lemon juice, paprika, and cayenne pepper until smooth. Cover and refrigerate until ready to use.
2. In a medium bowl, combine buttermilk and shrimp. Toss to coat and let sit for 10 minutes at room temperature. Tip: Pat shrimp dry before adding to buttermilk for better coating adhesion.
3. In a shallow dish, whisk together cornmeal, flour, salt, black pepper, and garlic powder. Set aside.
4. Pour vegetable oil into a deep skillet to a depth of 2 inches and heat over medium-high heat to 350°F. Use a thermometer for accuracy—this ensures crispy shrimp, not greasy ones.
5. Working in batches, remove shrimp from buttermilk, letting excess drip off, then dredge in the cornmeal mixture, pressing gently to adhere. Shake off any excess.
6. Carefully add shrimp to hot oil, making sure not to crowd the pan (overcrowding lowers oil temp and makes soggy shrimp). Fry for 2-3 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate.
7. In the same skillet, reduce heat to medium and add sausage slices. Cook for 3-4 minutes, turning occasionally, until browned and heated through. Remove to a plate.
8. Slice French rolls in half horizontally and, if desired, toast them under the broiler for 1-2 minutes until lightly golden. Tip: Toasting prevents sogginess.
9. To assemble, spread remoulade sauce on both cut sides of each roll. Layer lettuce and tomato slices on the bottom halves, then divide fried shrimp and sausage evenly among the rolls. Close with tops and serve immediately.
10. Pro tip: For extra crunch, add a few pickle slices or a dash of extra hot sauce before closing the sandwich.

Make sure to have extra napkins on standby—this po' boy gets gloriously messy. The contrast between the crunchy shrimp, smoky sausage, and creamy, tangy remoulade is pure sandwich magic. Serve with a side of crispy fries or a simple coleslaw to complete the Cajun feast.

Cajun Shrimp and Sausage Rice Bowl

Vroom, vroom! Get ready to rev up your taste buds with this Cajun Shrimp and Sausage Rice Bowl that's packed with bold flavors and a little bit of heat. It's like a Mardi Gras parade in a bowl, minus the beads and hangover.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Rice

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tbsp Cajun seasoning
• 1/2 tsp salt

For the Sausage and Shrimp

• 8 oz andouille sausage, sliced into rounds
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp Cajun seasoning
• 1/2 tsp garlic powder

For the Corn Salsa

• 1 cup frozen corn, thawed
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup diced red onion
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine 1 cup long-grain white rice, 2 cups chicken broth, 1 tbsp Cajun seasoning, and 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Tip: Resist the urge to peek—lifting the lid lets steam escape and can make rice gummy.
2. While rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced andouille sausage in a single layer and cook 3-4 minutes per side until browned and crispy. Transfer to a plate and set aside.
3. In the same skillet, add remaining 1 tbsp olive oil. Pat shrimp dry with paper towels, then season with 1 tsp Cajun seasoning and 1/2 tsp garlic powder. Sear shrimp for 2-3 minutes per side until pink and opaque. Tip: Shrimp cook fast; remove them the second they curl into a 'C' shape to avoid rubbery bites.
4. In a medium bowl, combine thawed corn, rinsed black beans, diced red onion, minced jalapeño, lime juice, cilantro, and 1/4 tsp salt. Stir well. Tip: If you want less heat, remove the jalapeño's white ribs along with the seeds.
5. To assemble, divide the cooked rice among 4 bowls. Top with sausage, shrimp, and a generous scoop of corn salsa. Serve immediately.

A bowl of this Cajun goodness is like a party in your mouth, with the smoky sausage, succulent shrimp, and zesty corn salsa all mingling with perfectly seasoned rice. Serve it with a wedge of lime for an extra citrus kick that cuts through the richness—trust me, you'll be doing the second-line dance after the first bite.

Shrimp and Sausage Risotto with Parmesan

My love for one-pot wonders knows no bounds, and this creamy shrimp and sausage risotto is the ultimate weeknight indulgence. It’s rich, savory, and surprisingly simple — even for a Monday.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Risotto

• 1 lb large shrimp, peeled and deveined
• 1/2 lb Italian sausage, casings removed
• 1 cup Arborio rice
• 4 cups chicken broth, warmed
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp, season with 1/4 tsp salt and 1/8 tsp pepper, and cook 2 minutes per side until pink. Transfer to a plate.
2. In the same skillet, add remaining 1 tbsp olive oil and sausage. Cook, breaking it up, until browned, about 5 minutes. Use a slotted spoon to transfer to the plate with shrimp.
3. Reduce heat to medium. Add butter and onion; cook until translucent, 3 minutes. Add garlic and cook 30 seconds until fragrant.
4. Add rice and stir to coat, cook 1 minute until edges turn translucent (tip: toasting rice prevents mushiness).
5. Pour in wine and stir until absorbed, about 1 minute.
6. Add warm broth one ladleful at a time (about 1/2 cup), stirring frequently. Wait until each addition is mostly absorbed before adding the next. This takes about 18-20 minutes total. The rice should be creamy and al dente (tip: taste a grain — no chalkiness).
7. Remove from heat. Stir in Parmesan, then fold in shrimp and sausage. Season with remaining salt and pepper. Let rest 2 minutes for flavors to meld (tip: resting releases extra creaminess).
8. Garnish with parsley and serve immediately.

Yellow bowls of this risotto scream comfort, with each bite delivering juicy shrimp, spicy sausage, and that irresistible Parmesan creaminess. Want to make it extra decadent? Top with a pat of butter or a squeeze of lemon — both take it over the top.

Shrimp and Sausage Tacos with Mango Salsa

Picture this: smoky grilled shrimp and sausage tucked into warm tortillas, topped with a bright mango salsa that's basically summer in a bowl. It’s the kind of taco that makes you forget about your grocery list and focus on what really matters: dinner.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb large shrimp, peeled and deveined
• 12 oz smoked sausage, sliced
• 8 small flour tortillas
• 1 ripe mango, diced
• 1/4 cup red onion, diced
• 1 jalapeno, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prepare mango salsa: In a bowl, combine diced mango, red onion, minced jalapeno, chopped cilantro, lime juice, and 1/4 tsp salt. Set aside. (Tip: For a milder salsa, remove seeds from the jalapeno.)
2. Preheat a grill or grill pan to medium-high heat (about 400°F).
3. In a separate bowl, toss the shrimp and sausage slices with olive oil, remaining 1/4 tsp salt, and black pepper until evenly coated.
4. Grill the shrimp for 2-3 minutes per side until opaque and charred. (Tip: Do not overcrowd the grill to ensure a nice sear.)
5. Grill the sausage slices for 2-3 minutes per side until heated through and grill marks appear.
6. Warm the tortillas on the grill for about 30 seconds per side until pliable.
7. Assemble the tacos: Fill each tortilla with grilled shrimp and sausage, then top with mango salsa. (Tip: Serve with lime wedges for an extra burst of citrus.)

Every bite is a party—the juicy shrimp, the smoky sausage, and the sweet-tart salsa all in one. Serve these with a cold margarita and you've got a weeknight win.

Conclusion

Don’t let dinner boredom set in! This collection makes it easy to whip up delicious, comforting meals any night. Pick your favorite, give it a try, and let me know which one wins your heart in the comments. And if you enjoyed this roundup, save it on Pinterest for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.