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This Creole-inspired Cajun Shrimp Breakfast Frittata with Andouille Sausage is loaded with crisp andouille, New Orleans spiced shrimp and smoked cheese for an unforgettable breakfast or brunch sure to impress! It’s a shrimp recipe you’ll have on repeat for guests, Mother’s day and more!


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Brunch Vibes, Creole Flavor- Cajun Shrimp and Eggs!

This ain’t your grandma’s quiche, or yo momma’s frittata- this is NOLA in a bite, for breakfast! It’s a shrimp recipe like none other. It’s a shrimp recipe- FOR BREAKFAST!

Loaded with smoky and rich andouille sausage, creole-spiced shrimp, creamy smoked cheese, bell pepper, jalapeños and scallions, this frittata brings the bold flavors of New Orleans right to your table. Serve it for a VERY decadent breakfast, or for brunch with friends (and a few cocktails), and be prepared to leave the table with an empty skillet.


Making the Frittata

To make this quick and easy Ragin’ Cajun Shrimp and Andouille Frittata, you will need:

  • Some unsalted butter
  • A bit of Olive Oil
  • Sliced smoked Andouille sausage
  • Large or Jumbo Shrimp, peeled and deveined
  • Creole seasoning- I love Joe’s Stuff
  • Scallions, white and green parts
  • A little bit of finely chopped jalapeño, for some kick
  • Bell pepper, to round out the rich flavors
  • Shredded smoked cheese, such as gouda
  • A bunch of eggs (shocker!)
  • A little bit of milk or half and half

What kind of Andouille Sausage should I use?

You can use either pork Andouille or Chicken Andouille sausage for this recipe! I love Aidells Chicken Andouille, or Niman Ranch Uncured Pork Andouille Sausage! The sausages are pre-cooked, so all you need to do is get some nice browning on them to enhance their flavor.

cajun frittata ingredients

From stovetop to oven, all in one pan

Once you have all your ingredients prepped and ready to go and your oven is preheated, you’ll start off by browning the andouille sausage in a cast iron skillet briefly on both sides, until it’s nice and crispy. Remove that from the pan and you’ll add your shrimp and creole seasoning. That will cook a few minutes until it’s nice and seasoned, and will hang out with the browned sausage until later.

Once the andouille sausage and shrimp are browned, you can add the scallion whites, bell pepper and jalapeño. You’ll cook the veggies for a few minutes until they soften a bit, then it’s time to stir in the egg, milk and cheese mixture.

smoked cheese and eggs for frittata

Once the eggs are in the pan, you want to gently move them around to get them lightly scrambled and well incorporated with the veggies. This will take about 6 minutes, and you’ll be left with a slightly thickened, homogeneous mixture. At this point, it’s time to layer on all of that beautiful, browned andouille sausage, seasoned shrimp, and reserved scallion greens.

baked cajun frittata

Layer them in a pretty pattern, or place them any which way- regardless, it’s gonna be delightful!

Once everything is layered, you’ll pop the whole cast iron skillet into the oven for about 15 minutes, util the eggs are just set. If you want to be sure, a toothpick inserted in the center should come out clean when it’s ready.

Once it’s done, let it cool off for about 20 minutes to make it easier to cut and serve. Trust me, it’s still gonna be HOT. Cast iron holds fast to heat for a long time.

serving the cajun frittata

Serving Suggestions

This Cajun Shrimp Breakfast Frittata with Andouille is a great asset to a pot-luck brunch table, but it can also be served with a great side salad for lunch, or with a little sourdough toast for breakfast.

sliced blackened shrimp and andouille frittata

I’d love to hear what you think!

If you make my Cajun Shrimp Breakfast Frittata with Andouille, please be sure to leave me a comment below! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!

Cajun Shrimp Breakfast Frittata with Andouille

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, Brunch
Keyword: andouille, cajun, creole, frittata, shrimp, smoked cheese


  • Cast iron skillet or oven safe skillet


  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 8 oz andouille sausage, sliced thinly
  • 12 large or jumbo shrimp, peeled and deveined
  • 1 tbsp creole seasoning blend*
  • 4 scallions sliced thinly (whites and greens separated)
  • 2 tsp finely chopped jalapeño pepper
  • 1/4 cup bell pepper or mini sweet pepper, finely chopped
  • salt and fresh ground black pepper, to taste
  • 1 1/4 cups shredded smoked cheese, (such as gouda)*
  • 8 eggs, beaten
  • 1/2 cup  milk (I used 2%)


  • Preheat the oven to 350 degrees.
    2. Heat butter and oil in a cast iron skillet over medium high heat until butter is melted and bubbly.
Add andouille and cook until browned, flipping once, 2-3 mins a side. Remove from pan to a medium bowl.
    3. Reduce heat to medium-low, and add the shrimp and creole seasoning and toss to combine.
    4. Cook shrimp 1-2 mins a side to brown (so shrimp doesn’t over cook- will finish in oven). Remove from the pan to bowl with browned andouille.
    5. Add the scallion whites (reserve greens for later), bell pepper and jalapeño. Stir to combine and scrape up any brown bits from the bottom of the skillet. Season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally until softened- 4-5 mins.
    6. While the veggies cook, whisk together eggs, milk and cheese.
    7. Once the veggies are softened, pour egg mixture over the veggies in the skillet. Lightly stir the eggs (occasionally) around the pan with a wooden spoon to lightly scramble until slightly set- 5-6 mins. Eggs will be loose, but slightly thickened.
    8. Arrange cooked shrimp and sausage over the eggs and sprinkle scallion greens on top. Turn off the heat and transfer the skillet to preheated oven. Bake for 10-15 minutes, or until just set, and a toothpick inserted in the center comes out clean.
    9. Allow to cool for at least 20 minutes before serving.


My favorite Creole seasoning blend is Joe’s Stuff from New Orleans Cooking School.

Smoked gouda is great for this recipe, but I also love smoked cheddar or gruyere.

2% milk works great for this recipe, but you could also use whole milk or even half and half if you want a richer taste. FYI- the 2% is plenty rich!

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