Cajun Shrimp Sausage Bake

$- 1 pound large shrimp, peeled and deveined - 1 pound smoked sausage (preferably andouille), sliced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 1 cup uncooked quinoa - 2 cups chicken broth - 1 can (14.5 oz) diced tomatoes, drained - 2 tablespoons olive oil - 1 tablespoon Cajun seasoning - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When I create this dish, I focus on fresh ingredients. The shrimp needs to be large, juicy, and peeled. I use smoked sausage, like andouille, for a deep flavor. The mix of red and green bell peppers adds sweetness and crunch. Chopped onion and minced garlic bring a strong, tasty base. Quinoa is my grain of choice here. It cooks well and soaks up the flavors. I use chicken broth for richness and canned diced tomatoes for a touch of acidity. Seasonings are key. I start with olive oil to cook the sausage and veggies. Cajun seasoning gives it the signature kick, while paprika adds color. Cayenne can be adjusted for heat, letting you control the spice. Lastly, salt and pepper enhance all the flavors. I always garnish with fresh parsley for a pop of color and freshness. These ingredients come together to make a simple, one-pan meal. Each bite bursts with flavor and texture, making it comforting and satisfying. - Preheat your oven to 400°F (200°C). - Heat olive oil in a large oven-safe skillet or baking dish. - Brown the sausage slices for 5-7 minutes. - Sauté onions and bell peppers until tender, about 5 minutes. - Stir in garlic and spices, cooking until fragrant for 1 minute. - Add drained tomatoes and quinoa, mix well. - Pour in chicken broth and bring to a simmer. - Gently fold in shrimp, ensuring an even distribution in the mixture. - Cover with foil and bake for 25-30 minutes. - Remove foil and bake for an additional 10 minutes. - Let sit for a few minutes. Garnish with fresh parsley before serving. - Adjust cayenne pepper to control spice level. Start small if you prefer less heat. - Use fresh herbs for better flavor. Parsley adds a bright touch, while thyme deepens taste. - Check shrimp for doneness – it should be opaque. This shows they are fully cooked. - Ensure quinoa is fully cooked and has absorbed liquid. It should be fluffy, not crunchy. - Use a large oven-safe skillet for easier preparation and serving. This makes cleanup simple too. {{image_2}} You can switch shrimp for chicken or tofu. Chicken gives a nice flavor and texture. Tofu is great for a plant-based option. Both changes keep the dish tasty. You can also try using chorizo instead of andouille sausage. Chorizo adds a spicy kick that enhances the dish. Mix in more vegetables like zucchini or corn. They add color and nutrition. You can also substitute quinoa with brown rice for a heartier texture. Brown rice has a nutty flavor that pairs well with the dish. Think about different seasoning blends like jerk seasoning. This gives a unique twist to the dish. A splash of lemon juice adds brightness and freshness. It lifts all the flavors and makes each bite exciting. Store leftovers in an airtight container for up to 3 days. This keeps your meal fresh. When you are ready to eat, simply open the container and enjoy the flavors again. Freeze the baked dish in portions for up to 2 months. This is great for meal prep. To freeze, let it cool first, then place it in freezer-safe bags. Label each bag with the date. Reheat in the oven at 350°F (175°C) until warmed through. This helps keep the texture nice. Microwaving is an option but may affect texture. If you choose to microwave, use a covered dish to trap moisture. Yes, you can prep it a day before and bake fresh on serving day. This saves time and lets the flavors meld together. Serve with crusty bread or a side salad for a complete meal. The bread soaks up the tasty juices, and the salad adds freshness. The spice level can be adjusted based on the amount of cayenne pepper used. Start with less if you prefer mild flavors. Yes, just ensure they are thawed and drained before use. This helps keep the dish from becoming watery. This recipe mixes shrimp, sausage, veggies, quinoa, and spices for a tasty dish. You learned how to bake it perfectly and adjust flavors to your liking. Remember, you can swap proteins and veggies to suit your taste or diet. Store leftovers well to enjoy them later. Give this dish a try, and you’ll impress your friends and family with your cooking skills. Enjoy your meal!$

Savor the bold flavors of this Cajun Shrimp & Sausage Bake that's perfect for any dinner table! This one-pan dish combines juicy shrimp, spicy sausage, and vibrant veggies over a bed of quinoa, all infused with zesty Cajun seasoning. It's easy to make and will impress your family and friends. Click through to discover this delicious recipe and bring a taste of New Orleans to your kitchen!

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Ingredients

1 pound large shrimp, peeled and deveined

1 pound smoked sausage, sliced (preferably andouille)

1 red bell pepper, diced

1 green bell pepper, diced

1 medium onion, chopped

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained

1 cup uncooked quinoa

2 cups chicken broth

2 tablespoons olive oil

1 tablespoon Cajun seasoning

1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).

In a large oven-safe skillet or baking dish, heat the olive oil over medium heat. Add the sausage slices and cook until browned, about 5-7 minutes.

Add the chopped onion and bell peppers to the skillet. Sauté until the vegetables are tender, about 5 minutes.

Stir in the garlic, Cajun seasoning, paprika, cayenne pepper, salt, and pepper. Cook for another minute until fragrant.

Stir in the drained diced tomatoes and quinoa, combining everything well.

Pour in the chicken broth, and bring the mixture to a simmer. Once simmering, remove from heat.

Gently fold in the shrimp, ensuring they are evenly distributed throughout the dish.

Cover the skillet with foil (or if using a separate baking dish, transfer everything to that and cover) and bake in the preheated oven for 25-30 minutes.

After baking, remove the cover and return to the oven for an additional 10 minutes, allowing the shrimp to cook through and the quinoa to absorb the broth.

Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley.

Prep Time: 15 mins | Total Time: 1 hr | Servings: 4