Spicy Creole Shrimp and Andouille Po'Boy Sandwich

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

A New Orleans classic sandwich featuring crispy fried shrimp and spicy andouille sausage with a zesty Creole remoulade. This Cajun-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs large shrimp, andouille sausage, French baguette for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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

• 16 peeled and deveined large shrimp
• 6 oz, sliced into 1/4-inch thick rounds andouille sausage
• 1 loaf, cut into 4 pieces French baguette
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• for frying, about 4 cups vegetable oil
• 1/2 cup mayonnaise
• 2 tbsp Creole mustard
• 1 tsp Worcestershire sauce
• 1 tbsp lemon juice
• 1 clove minced garlic
• 1 cup shredded lettuce
• 1 cup sliced tomatoes

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

Instructions

1. Step 1: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp cayenne pepper, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk in a separate bowl.
2. Step 2: Dip 16 peeled and deveined large shrimp into the buttermilk, then dredge in the seasoned flour-cornmeal mixture until fully coated.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or heavy pot to 350°F. Fry the shrimp in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
4. Step 4: In a small skillet over medium heat, sauté 6 oz sliced andouille sausage for 3-4 minutes until browned and slightly crisp.
5. Step 5: In a small bowl, mix 1/2 cup mayonnaise, 2 tbsp Creole mustard, 1 tsp Worcestershire sauce, 1 tbsp lemon juice, and 1 minced garlic clove to make Creole remoulade.
6. Step 6: Slice 1 French baguette into 4 pieces and split lengthwise. Toast lightly if desired.
7. Step 7: Spread a generous layer of Creole remoulade on the inside of each baguette piece. Layer with fried shrimp, sautéed andouille sausage, 1 cup shredded lettuce, and 1 cup sliced tomatoes.
8. Step 8: Close sandwiches, cut in half, and serve immediately.