Creole-Style Shrimp and Andouille Po’Boy Sandwiches

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Crisp fried shrimp and spicy andouille sausage tucked into crusty French bread rolls with a zesty Creole remoulade for a classic New Orleans po’boy experience. This Caribbean-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs large shrimp, andouille sausage, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 8 oz, sliced into 1/4-inch pieces andouille sausage
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• for frying, about 3 cups vegetable oil
• 4, split lengthwise French bread rolls
• 1/2 cup mayonnaise
• 2 tbsp Creole mustard
• 1 tbsp, fresh lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 2 tbsp diced celery
• 1 cup shredded lettuce
• 1 medium, thinly sliced sliced tomato

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Pour 1 cup buttermilk into a separate bowl. Dip 1 lb peeled and deveined large shrimp first into the buttermilk, then dredge in the flour mixture, coating evenly.
3. Step 3: Heat 3 cups vegetable oil in a deep skillet or fryer to 350°F. Fry the coated shrimp in batches for 2-3 minutes until golden and crisp. Drain on paper towels.
4. Step 4: In a small skillet over medium heat, sauté 8 oz sliced andouille sausage pieces for 4-5 minutes until browned and slightly crisp. Set aside.
5. Step 5: In a bowl, mix 1/2 cup mayonnaise, 2 tbsp Creole mustard, 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, and 2 tbsp diced celery to make the Creole remoulade.
6. Step 6: Split 4 French bread rolls lengthwise, lightly toast if desired. Spread a generous layer of remoulade on each roll.
7. Step 7: Layer fried shrimp, sautéed andouille sausage, 1 cup shredded lettuce, and 1 medium thinly sliced tomato evenly across the rolls. Close sandwiches and serve immediately.