Ingredients

For the Cajun “Holy Trinity” & Vegetables:

1 large yellow onion, diced: This is the first member of the Cajun Holy Trinity. It provides a sweet and pungent foundation that is essential to classic Louisiana flavor.
1 large green bell pepper, diced: The second member of the Trinity, the green bell pepper adds a slightly grassy, fresh flavor that balances the richness of the other ingredients.
2 celery stalks, diced: The final and perhaps most crucial member of the Holy Trinity. Celery adds a subtle, earthy, and slightly salty note that you can’t get from anything else. Don’t skip it!
1 cup sliced okra, fresh or frozen (optional but recommended): Okra is a classic Southern vegetable that adds a unique texture and flavor. If using frozen, there’s no need to thaw it first. If you’re not a fan, you can omit it or substitute with zucchini.
3 cloves garlic, minced: Provides the aromatic, pungent kick that is a hallmark of both Cajun cooking and stir-frying.
2 tablespoons vegetable or canola oil, divided: A neutral oil with a high smoke point is necessary for searing the proteins and vegetables without burning.

For the Proteins (Sausage & Shrimp):

12 oz Andouille sausage, sliced into 1/4-inch thick rounds: This is a smoked pork sausage that is central to Cajun cuisine. It’s heavily spiced and has a coarse texture and a robust, smoky flavor. This will form the flavor base for the entire dish.
1 lb large shrimp (16-20 count), peeled and deveined: Using large shrimp ensures they stay plump and juicy and don’t get lost in the stir-fry. Make sure they are completely thawed and patted very dry with paper towels to ensure a good sear.

For the Zesty Cajun Stir-Fry Sauce:

1/2 cup low-sodium chicken or vegetable broth: This forms the liquid base of the sauce, carrying all the other flavors and helping to deglaze the pan.
2 tablespoons Worcestershire sauce: Adds a complex, savory, tangy, and slightly sweet umami depth that is irreplaceable.
1 tablespoon tomato paste: Lends a concentrated, rich tomato flavor and a bit of body to the sauce without making it watery.
1-2 tablespoons Cajun or Creole seasoning (store-bought or homemade): This is the heart of the flavor! The amount you use will depend on the saltiness and spiciness of your particular blend. Start with 1 tablespoon and add more to taste.
1-2 teaspoons hot sauce (e.g., Tabasco or Crystal): Provides the signature vinegary heat of Louisiana cooking. Adjust the amount to your personal spice preference.
1 teaspoon smoked paprika: Enhances the smoky flavor from the Andouille sausage and adds a beautiful, rich color to the sauce.
1 teaspoon dried thyme: An essential herb in Cajun cooking, adding a subtle, earthy, and slightly minty note.
1 tablespoon cornstarch: This is the key to transforming the thin sauce liquid into a perfect, glossy glaze that coats every ingredient in the stir-fry.

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Instructions

Step 1: Brown the Sausage

Place a large, heavy-bottomed skillet or a wok over medium-high heat. Add the sliced Andouille sausage to the dry pan (no oil needed at this stage). Cook for about 4-5 minutes, flipping occasionally, until the sausage is well-browned and has rendered some of its flavorful fat. Use a slotted spoon to remove the sausage from the skillet and set it aside on a plate, leaving the rendered fat in the pan. This fat is liquid gold and will flavor the rest of the dish.

Step 2: Cook the Shrimp

There should be about a tablespoon of fat left in the skillet. If not, add a tablespoon of vegetable oil. Ensure the skillet is still hot. Add the patted-dry shrimp to the pan in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook the shrimp for 1-2 minutes per side, just until they turn pink and opaque. They cook very quickly. Immediately remove the shrimp from the skillet and place them on the plate with the cooked sausage.

Step 3: Sauté the Holy Trinity and Vegetables

Reduce the heat to medium. Add the diced onion, bell pepper, and celery (the Holy Trinity) to the skillet. Stir-fry for 4-5 minutes, scraping up any browned bits from the bottom of the pan, until the vegetables begin to soften. Add the minced garlic and sliced okra (if using) and continue to cook for another 2-3 minutes, stirring frequently, until the garlic is fragrant and the okra is tender-crisp.

Step 4: Prepare and Add the Sauce

While the vegetables are cooking, quickly prepare the sauce. In a small bowl or liquid measuring cup, whisk together the broth, Worcestershire sauce, tomato paste, Cajun seasoning, hot sauce, smoked paprika, dried thyme, and cornstarch. Whisk until the cornstarch and tomato paste are fully dissolved and the mixture is smooth.

Step 5: Combine and Finish

Pour the prepared sauce mixture over the vegetables in the skillet. Increase the heat back to medium-high and bring the sauce to a simmer, stirring constantly. The sauce will begin to thicken and become glossy in about 1-2 minutes. Once the sauce has thickened, return the cooked sausage and shrimp (along with any juices that have collected on the plate) back to the skillet. Toss everything together gently for about 1 minute to coat all the ingredients in the delicious Cajun glaze and to heat the protein through. Remove from the heat.

Nutrition

Serving Size: one normal portion
Calories: 450-550 kcal