Cajun Shrimp & Andouille Sausage Stuffed Potatoes Recipe

  • 6 large russet potatoes, scrubbed and rinsed
  • Olive oil
  • 8 Tbsp (1 stick) unsalted butter
  • 1 cup sour cream
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1/2 tsp creole seasoning
  • 1 tsp salt + more for seasoning
  • 1/2 tsp pepper
  • 1/2 lb shrimp, peeled, cooked and chopped
  • 1/2 lb andouille sausage, chopped
  • 10 oz shredded sharp cheddar cheese
  • Chopped chives for garnish

Cajun Shrimp & Andouille Sausage Stuffed Potatoes Recipe


  1. Preheat oven to 350 degrees.
  2. Coat the potatoes in olive oil and season the outside with salt. Set the potatoes on a baking sheet and bake for 1 hour until cooked through. Remove from the oven to cool.
  3. Once the potatoes are cool enough to handle, slice the top third off of each potato. Scoop out the insides of the potatoes into a large bowl. Be sure to be very gentle so you do not break the skin of the potatoes.
  4. Add the butter to the bowl with the potatoes. Beat them together with an electric hand mixer, then stir in sour cream, paprika, cayenne, garlic powder, creole seasoning 1 tsp salt and pepper. Gently fold in the chopped shrimp, sausage and cheese.
  5. Stuff each potato skin with the potato mixture. You’ll want to pile the mixture up high for each. Bake the potatoes for 20 to 25 minutes. Serve immediately.

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