Cajun Shrimp and Andouille in Cream Sauce

Total Time
Prep 20 mins
Cook 20 mins

This is a wonderful recipe that I came across on another recipe site. I've modified it slightly to fit my tastes. This sauce is great served over pasta or dirty rice. This recipe is one I typically make for dinner parties or potlucks so it serves a crowd, but it can easily be cut down to a family appropriate amount.

Ingredients Nutrition


  1. Heat large skillet to med-high heat.
  2. Add butter, melt.
  3. Add onion, green pepper, celery, garlic and basil.
  4. Saute until onions are transparent but not browned.
  5. Add sausage and saute until browned.
  6. Add tomatoes and cook 5 minutes or until soft.
  7. Add beer and water and boil until reduced by 1/3 to 1/2.
  8. Add heavy cream, salt and Cajun seasonings.
  9. Stir in shrimp and cook until pink; about 3-5 minutes.
  10. Allow sauce to thicken.
  11. If sauce is too thin you can add about a tsp.
  12. flour or cornstarch dissolved in 1/4 cup water to the sauce.
  13. Make sure to stir frequently while sauce is thickening to prevent lumping.
  14. This can be served over your favorite rice or pasta.


Most Helpful

Oh my gosh, this recipe is scrumptious! I did halve the ingredients and it made the perfect amount for the five of us. I also had to make a couple of substitutions. I had to use a can of diced tomatoes as that was what I had on hand. Also, I've never found andouille sausage here where I live, so I used hickory smoked sausage. My son came home just about the time I got this done, and he asked what I was cooking that smelled sooooo good! Since my husband doesn't eat rice and I was tired of pasta, I decided to serve this over biscuits. It was simply delicious and I love that the whole recipe came together very quickly. Thank you for sharing this wonderful recipe!

Dreamgoddess March 24, 2004

WAAAAYYY too salty for my taste. I would omit all salt. I would also look for a recipe for cajun seasoning to make on my own because the seasoning has salt in it too. Wonderful spicy flavor and overall simple to make but too salty!!!

kristinds214 August 03, 2012

Excellent dish, I made only a few modifications (16 oz canned diced tomatoes instead of fresh) and left out the salt as the cajun seasoning I use is salty enough. I smoke fresh andouille in a lil chief smoker and it adds a great smokiness to the dish. Served over angel hair pasta - perfect.

Chuck_Roast June 15, 2008

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