SouthernMedium · Hot
Cast Iron Shrimp and Andouille Skillet
A hearty Southern skillet dish featuring plump shrimp and smoky andouille sausage in a rich, pepper-forward tomato broth. One pan, thirty minutes, pure soul food comfort.
Prep
15 min
Cook
30 min
Rest
10 min
Total
55 min
Method
Preparation
1
Pat the shrimp dry with paper towels and season with half the salt, half the black pepper, and smoked paprika. Set aside for 10 minutes.
2
Slice the andouille sausage into quarter-inch coins.
3
Dice the yellow onion, bell pepper, and celery. Mince the garlic cloves.
Brown the Sausage
4
Heat a cast iron skillet over medium-high heat. Add one tablespoon of olive oil.
5
6
Flip the sausage coins and cook another 2 minutes until browned on both sides. Transfer to a plate with a slotted spoon.
Build the Vegetable Base
7
Reduce heat to medium. Add the remaining tablespoon of olive oil to the skillet.
8
Add the diced yellow onion, bell pepper, and celery. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften.
9
Add the minced garlic and cook for 1 minute until fragrant.
Simmer the Sauce
10
Pour in the tomato sauce and chicken broth. Stir to combine with the vegetables.
12
Cook for 5 minutes, letting the flavors meld together.
Finish the Dish
13
14
Squeeze the juice of one lemon over everything.
15
Cover the skillet and cook for 5 to 7 minutes until the shrimp are pink and cooked through, stirring halfway.
16
Remove from heat. Taste and adjust seasoning with more salt, black pepper, or hot sauce if needed.
17
Garnish with fresh chopped parsley and serve directly from the cast iron skillet with crusty bread or over white rice.
B
Nutri-Score
Good balance
A–E · lower is better · score 1
Calories
416
per serving
High in protein · 37gLow sugar · 8g
Protein
37g
Carbs
17g
Fat
23g
Sat. fat
6g
Fiber
5g
Sugar
8g
Sodium
1953mg
High ProteinLow Carb
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
4.0
per serving
ECarbonBEU all-round· carbon sets the grade
Water
21m³
Land
56Pt
Runoff
1.1g P
Large shrimp, peeled and deveined drives 76% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
5
Salty
3
Sour
1
Bitter
5
Spicy
Textures
CrispyTenderSaucy
Aromas
SmokyHerbalPungentSpicy
Kitchen Equipment
Safety & Storage
Cooking Temperature
Cook shrimp until internal temperature reaches 145°F. Shrimp are done when pink throughout and opaque. Undercooked shellfish poses risk of Vibrio bacteria.
Cross Contamination
Use separate cutting boards and utensils for raw shrimp to prevent cross-contact with other foods. Never place cooked shrimp on plates that held raw shrimp.
High Risk Population
Shellfish is the leading cause of allergic reactions. Individuals with shellfish allergies should avoid this dish entirely. Persons with compromised immune systems should ensure thorough cooking.
Handling
Pat shrimp dry before seasoning. Moisture on shrimp surfaces causes steaming instead of searing, resulting in rubbery texture and potential undercooking.
Equipment Safety
Cast iron retains heat for extended periods. Use dry pot holders and never place hot skillet on wet surfaces as thermal shock can crack the iron.
Storage
Refrigerate leftovers within 2 hours of cooking. Seafood dishes should be consumed within 3 days. Reheat to 165°F minimum before serving.
Allergen Warning
This dish contains multiple allergens: shellfish, potential fish, sulfites, mustard, and celery. Always communicate allergen information when serving others.
Shelf Life
Cooked shrimp deteriorates rapidly. Do not leave at room temperature for more than 2 hours. In hot environments above 90°F, limit to 1 hour.
Pro Tips
Technique
Don't rush the sear on your andouille—let it sit undisturbed for a couple minutes to develop that beautiful golden crust that gives this dish its smoky soul.
Substitution
No andouille on hand? Smoked kielbasa or chorizo work beautifully in its place. The key is that smoky, peppery backbone the sausage brings to the party.
From the chef
Andouille and shrimp are natural partners — the sausage brings smoky depth, the shrimp bring sweetness, and a pepper-forward tomato broth pulls them together into something that tastes like it simmered all day, even though it comes together in thirty minutes. The trick is building layers: sear the andouille coins until they're properly golden, coax the trinity down in those drippings, then let the broth pick up every bit of fond from the bottom of that cast iron. One pan, pure soul food comfort, nothing left behind.
TagsCast IronSpicyOne PanQuickSoul FoodCajunSeafoodSmokySavory
AllergensShellfishFishSulfitesMustardCelery
Source: generated · June 10, 2026