In a 12-inch skillet, place the olive oil, diced red onion, minced garlic, and Andouille sausage in the skillet. Cook on medium-high heat for 5 minutes, stirring occasionally.
Add in the diced bell pepper and Cajun seasoning. Mix well and cook with the lid on for 5 additional minutes.
Once the peppers begin to soften, add in the plum tomatoes, mix well and reduce the heat to medium. Cook for 5 minutes with the lid off. Then add in the shrimp and cook for 5 minutes with the lid on.
Divide the rice between 4 plates, then divide the Cajun shrimp and Andouille sausage between the plates. Top each plate with minced fresh parsley, enjoy immediately.
- Prep the vegetables ahead of time to help expedite the cooking time.
- Serve over a bed of rice or eat as is!
Serving: 1cup | Calories: 291kcal | Carbohydrates: 35g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 419mg | Potassium: 599mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3654IU | Vitamin C: 134mg | Calcium: 94mg | Iron: 3mg