Soups & Stews

Cajun Shrimp Stew

10 mins
30 mins
Portions: 4-6 Servings

This comforting stew is a hearty one-pan wonder with flavorful Johnsonville Andouille Smoked Rope Sausage and shrimp.

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Made by the Sausage Chefs


  • 1 package (13.5 ounces) JOHNSONVILLE Andouille Smoked Rope Sausage, cut into 1/2-inch coin-slice pieces
  • 1 tablespoon olive oil
  • 1 can (14.5 ounces) diced tomatoes
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoons oregano
  • 2 tablespoons cider vinegar
  • Salt and pepper, to taste
  • 2 pounds uncooked large shrimp (31-35 count per pound), peeled and deveined

Cooking Instructions

  1. In a large skillet, cook and stir sausage pieces in oil over medium heat browning both sides; remove from skillet and set aside.
  2. In a the same skillet, combine tomatoes, onion, garlic, bay leaves, cumin, oregano and vinegar.
  3. Bring to a boil; cover and reduce heat to low. Simmer for 10-15 minutes.
  4. Add the shrimp, sausage, salt and pepper and simmer, covered, until shrimp are pink in color; 3-5 minutes.
  5. Discard bay leaves and serve.