By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Shrimp-and-Sausage Stew

Serves 6

396 cal · 35 min

Shrimp-and-Sausage Stew

Recipe GLPRdfe27fb8d402e3

4.0(1)
Creole
Soup
35 min
396 cal
Servings: 6
Stovetop
SNAP eligible

A rustic Mediterranean-inspired one-pot stew that combines tender shrimp with smoky andouille sausage in a savory broth enriched with clam juice and finished with fresh parsley. Quick to prepare and deeply flavorful, this dish is naturally low-carb and dairy-free, making it a satisfying main course for any occasion.

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Ingredients

¼ cup Extra-virgin olive oil

1 lb Andouille sausage, sliced into rounds

½ tsp Cayenne pepper

1 cup Chicken stock or low-sodium broth

1 cup Bottled clam juice

2 lb Shrimp, shell-on

¼ cup Fresh flat-leaf parsley, chopped

Directions

  1. Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Once shimmering, add the sliced andouille sausage and cook for 3–4 minutes, stirring occasionally, until the sausage develops color and releases its oils into the pan.

  2. Add the cayenne pepper and cook for 30 seconds, stirring constantly, until fragrant.

  3. Pour in the chicken stock and clam juice, stirring to combine. Bring the mixture to a simmer over medium heat.

  4. Add the shell-on shrimp to the pot and stir gently to submerge them in the broth. Simmer for 4–5 minutes, until the shrimp are opaque and have reached an internal temperature of 165°F. Do not overcook.

  5. Remove the pot from heat and stir in the chopped fresh parsley. Taste and adjust seasoning if needed.

  6. Ladle the stew into serving bowls, distributing the shrimp and sausage evenly among them. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

This hits North Carolina's coastal and Creole strengths—shrimp and andouille sausage are both readily available at Harris Teeter, Food Lion, Kroger, and Walmart. The stated 35 minutes is honest for browning sausage, building broth, and cooking shrimp through, with no long reductions or fussy techniques. At roughly $2.50–$3 per serving (andouille and shrimp are the main costs), it's reasonable for a weeknight protein stew. The only friction: clam juice is a specialty ingredient that most Charlotte grocers stock but requires a deliberate hunt in the seafood or canned section, adding a minute or two to shopping. Reheats adequately though shrimp can toughen slightly, so this is best eaten same-night or within a day.

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