Paleo Cajun Brunch: Shrimp & Andouille Sausage Skillet with Roasted Sweet Potato Hash

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz andouille sausage, sliced
• 4 cups sweet potatoes, diced
• 1 medium onion, diced
• 2 bell peppers, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tsp Cajun seasoning
• Salt and black pepper, to taste
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat a large skillet over medium heat. Add olive oil and heat until shimmering. Add onion, bell peppers, and garlic to the skillet. Cook for 3 4 minutes or until softened. Stir in sweet potatoes, and cook for another 8 10 minutes until tender. Season with Cajun seasoning, salt, and black pepper. In a separate pan, cook sliced andouille sausage until browned and cooked through. Set aside. Add shrimp to the skillet with sweet potatoes, and cook for 3 4 minutes or until opaque and pink. Stir in cooked andouille sausage. Top with fresh parsley and serve immediately.

Chef’s Insight

For an extra kick, add a dash of hot sauce to the dish or serve with a side of homemade remoulade sauce.

Notes

For the best results, use fresh shrimp and andouille sausage from a trusted source.