Shrimp With Smoked Andouille Sausage

READY IN: 30mins
Recipe by lazyme

From the Marriott's Frenchmans's Reef hotel, St. Thomas, US Virgin Islands. This is a quick dish that is delicious served over rice.

Top Review by pynthanama

Excellent flavor in this dish! I'm a low-carber so in place of rice I used steamed cauliflower, and the results were divine. Very filling, with moderate complexity. It would be helpful to know what the recommended slice thickness of andouille is~ I cut mine to about 1/2 in, and it seemed the pieces were a bit too powerful, so I'd recommend slicing a bit more thinly to others.

Ingredients Nutrition


  1. Heat oil in heavy large skillet over medium-high heat.
  2. Add shrimp and sausage and saute until shrimp just turn pink, about 3 minutes.
  3. Using slotted spoon, transfer shrimp and sausage to plate.
  4. Add mushrooms to same skillet and saute until tender, about 4 minutes.
  5. Stir in cream and worcestershire sauce.
  6. Simmer until sauce thickens, about 3 minutes.
  7. Return shrimp and sausage to skillet and simmer until shrimp are cooked through, about 1 minute.
  8. Season to taste with salt and pepper.
  9. Divide shrimp and sausage mixture between 2 plates.
  10. Spoon sauce and mushrooms over.
  11. Sprinkle with fresh parsley and serve.

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