Cajun Chicken Sausage & Shrimp

You can take a ride to flavor town in less than 30 minutes with this bad boy. Protein-packed and delicious.

• Add more broth if you like it a bit more “soupy.”

• Start on the lower side of the Cajun seasoning and taste it, then adjust as needed.

• If andouille sausage is too spicy, a nice mild or sweet Italian sausage works great!

• You could also sub the sausage for cut-up chicken breast if you’re not a sausage person. Or cut out the shrimp if you’re not a shellfish person.

Either way, this is super customizable so play around and experiment!

INGREDIENTS:

• 1 lb andouille chicken sausage

• 1 lb shrimp, peeled and deveined

• 2 tbsp olive oil

• 2 bell peppers, chopped

• 1 red onion, chopped

• 1-2 garlic cloves, minced

• 3 tbsp tomato paste

• 1/2-1c. chicken broth

• 1-2 tsp cajun seasoning

• salt + pepper, to taste

INSTRUCTIONS:

1. Heat up a large pan over med-high heat and add olive oil.

2. Add sausage and cook until browned, then set aside. Repeat with shrimp.

3. Add bell peppers and onions and cook until tender, allowing it to slightly char on the outsides.

4. Add in garlic and cook until fragrant, about 1 minute.

5. Add tomato paste and stir, then slowly stir in chicken broth. Adjust the amount for how much liquid you want.

6. Add cajun seasoning, salt and pepper. Adjust to taste. Serve over rice.

Macros per serving (makes 6):

Protein - 27g
Carbs - 4g
Fat - 5g

Created by: Emi Mraule, Nutrition Coach