North Shore Shrimp and Andouille Sausage

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A Creole-inspired skillet dish featuring plump shrimp and smoky andouille sausage simmered in a creamy tomato broth, finished with fresh herbs for a taste of the Louisiana coast. This Creole-inspired one-pot recipe, ready in about 35 minutes, pairs shrimp, andouille sausage, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 15 min Cook: 20 min Serves 4 Creole cuisine 520 cal/serving

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Ingredients

12 oz shrimp
8 oz andouille sausage
1 medium onion
1 medium green bell pepper
3 cloves garlic
1 cup chicken broth
1/2 cup heavy cream
2 tbsp olive oil
1 tsp Cajun seasoning
1/4 tsp cayenne pepper
1/4 cup fresh parsley

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 8 ounces andouille sausage slices and cook for 3 minutes until lightly browned; remove and set aside.
Step 2: Add 1 medium diced onion and 1 medium diced green bell pepper to the skillet. Cook for 5 minutes until softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Return 8 ounces cooked sausage to the skillet. Add 12 ounces peeled shrimp, 1 teaspoon Cajun seasoning, and 1/4 teaspoon cayenne pepper. Cook for 2 minutes until shrimp turn pink.
Step 4: Pour in 1 cup chicken broth and 1/2 cup heavy cream. Stir until butter melts and sauce simmers, cooking for 3 minutes until slightly thickened.
Step 5: Season with salt and black pepper to taste. Stir in 1/4 cup chopped fresh parsley and serve immediately.