This Slow Cooker Cajun Shrimp Boil is packed with juicy shrimp, tender potatoes, sweet corn, and smoky sausage, all cooked in a buttery, garlic-seasoned broth. It’s a hearty seafood dinner with plenty of Cajun flavor, and the slow cooker makes it easy to prepare without standing over a pot of boiling water.
The potatoes soak up the seasoned broth while the corn becomes tender and sweet. Smoked sausage adds a rich, savory flavor, and the shrimp cooks right at the end so it stays juicy instead of turning rubbery.
This easy shrimp boil is perfect for a family dinner, weekend gathering, or casual meal when you want something a little different. Serve it with melted butter, fresh lemon wedges, and plenty of napkins.
SLOW COOKER CAJUN SHRIMP BOIL INGREDIENTS
This recipe combines seafood, sausage, and vegetables with a flavorful Cajun broth. Most of the ingredients are easy to find, and you can adjust the seasoning to make the dish as mild or spicy as you prefer.
You’ll need:
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2 pounds of baby red potatoes, washed and halved if large
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4 ears of fresh sweet corn, husked and cut into thirds
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1 pound of fully cooked andouille sausage, sliced into 1-inch pieces
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1½ pounds of large raw shrimp, peeled and deveined, with tails on or off
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1 medium yellow onion, cut into thick wedges
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6 cloves of garlic, minced
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4 cups of low-sodium chicken broth
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6 tablespoons of unsalted butter, divided
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2 tablespoons of Cajun seasoning, divided
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1 teaspoon of smoked paprika
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½ teaspoon of onion powder
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½ teaspoon of freshly ground black pepper
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¼ teaspoon of cayenne pepper, optional
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1 tablespoon of Worcestershire sauce
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1 large lemon, divided
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2 tablespoons of freshly chopped parsley
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Salt, to taste
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Additional lemon wedges and melted butter, optional for serving
Choosing The Best Shrimp
Large shrimp work particularly well in this recipe because they hold their shape during cooking. Shrimp labeled 21/25 count are a good choice, meaning there are approximately 21 to 25 shrimp per pound.
You can use shrimp with the tails removed for easier eating or leave the tails attached for a more traditional seafood boil.
Fresh or frozen shrimp will both work. If you’re using frozen shrimp, thaw them completely in the refrigerator before adding them to the slow cooker.
PRO TIP:
Don’t add frozen shrimp directly to the slow cooker. The shrimp can lower the temperature of the hot broth, making it harder to judge the cooking time.
What Kind Of Sausage Works Best?
Andouille sausage is a popular choice for Cajun cooking because it has a smoky flavor and a little spice. It adds plenty of seasoning to the broth as it heats.
For a milder option, use fully cooked smoked sausage or kielbasa. Both have a savory flavor that tastes delicious with the potatoes and corn.
Make sure you’re buying fully cooked sausage rather than raw sausage. The cooking times in this recipe are intended for sausage that only needs reheating.
The Best Potatoes For A Shrimp Boil
Baby red potatoes are ideal because their thin skins hold together during slow cooking. They become soft and creamy inside without falling apart as easily as larger, starchy potatoes.
Small Yukon Gold potatoes are another excellent option.
Try to keep your potato pieces close to the same size. Leave very small potatoes whole, and cut larger ones in half.
If some potatoes are much bigger than others, they may still be firm when the smaller pieces have finished cooking.
How Spicy Is Cajun Seasoning?
The amount of heat depends on the seasoning blend you use. Some Cajun seasonings contain plenty of cayenne pepper, while others have a milder combination of paprika, garlic, onion, and herbs.
Start with the two tablespoons listed in the recipe. You can always sprinkle additional seasoning over the finished dish.
Since some blends contain a significant amount of salt, using low-sodium broth and unsalted butter helps you control the final flavor.
HOW TO MAKE A CAJUN SHRIMP BOIL IN THE SLOW COOKER
The trick to making this recipe is adding the ingredients in stages. Potatoes need several hours to become tender, while shrimp cooks in minutes.
If everything goes into the slow cooker at the beginning, the shrimp will be overcooked long before the vegetables are ready.
A 6-quart slow cooker works well for this recipe. A larger model is also fine, provided the ingredients fit comfortably and the lid closes properly.
STEP ONE: Prepare The Potatoes
Wash the baby red potatoes thoroughly under cool running water. Cut larger potatoes in half, keeping the smaller ones whole.
Place the potatoes in the bottom of a 6-quart slow cooker.
Add the yellow onion wedges and minced garlic, spreading them around the potatoes.
Keep the potato pieces toward the bottom so they have plenty of contact with the hot cooking liquid.
STEP TWO: Make The Seasoned Broth
In a medium mixing bowl, combine the chicken broth, one tablespoon of Cajun seasoning, smoked paprika, onion powder, black pepper, and Worcestershire sauce.
Stir until the seasonings are evenly distributed.
Pour the broth mixture over the potatoes and onions.
Cut four tablespoons of butter into smaller pieces and scatter them over the vegetables.
Slice half of the lemon into rounds and place the slices in the slow cooker. Reserve the other half for the shrimp.
STEP THREE: Cook The Potatoes
Cover the slow cooker with the lid.
Cook on LOW for three to four hours or HIGH for approximately two to two and a half hours, until the potatoes are nearly tender.
Check the potatoes with a fork. The fork should enter with a little resistance, but the potatoes shouldn’t be completely soft yet.
PRO TIP:
The exact cooking time will depend on the size of your potatoes and how quickly your slow cooker heats. Check for tenderness rather than relying on the clock alone.
STEP FOUR: Add The Corn And Sausage
Arrange the corn pieces over the potatoes.
Add the sliced andouille sausage, spreading it evenly throughout the slow cooker.
Sprinkle the remaining tablespoon of Cajun seasoning over the corn and sausage.
Gently stir the ingredients so some of the seasoned broth coats the sausage and corn.
Replace the lid and continue cooking on LOW for 45 to 60 minutes or HIGH for 30 to 45 minutes.
The corn should be tender, the sausage heated through, and the potatoes fully cooked before moving to the next step.
STEP FIVE: Prepare The Shrimp
While the corn finishes cooking, pat the thawed, raw shrimp dry with paper towels.
Check that the shells have been removed and the shrimp are deveined.
If you’re leaving the tails attached, make sure they’re clean and free of any remaining shell fragments.
Keep the shrimp refrigerated until you’re ready to add them to the hot broth.
STEP SIX: Add The Shrimp
Once the vegetables are tender, turn the slow cooker to HIGH.
Add the shrimp and squeeze the reserved lemon half over the ingredients.
Cut the remaining two tablespoons of butter into pieces and scatter them over the top.
Gently stir the shrimp into the hot broth.
Cover and cook for approximately 15 to 25 minutes, checking frequently toward the end. Depending on your slow cooker and the temperature of the broth, they may need a little longer.
The shrimp should be opaque and firm, with an internal temperature of 145°F.
PRO TIP:
Shrimp cooks much faster than potatoes or corn. As soon as it’s fully cooked, switch off the slow cooker and remove the ingredients from the hot broth to prevent overcooking.
STEP SEVEN: Finish And Serve
Using a large slotted spoon, transfer the potatoes, shrimp, corn, and sausage to a large serving platter.
Spoon a little of the buttery Cajun broth over everything.
Sprinkle the freshly chopped parsley over the top and add a few lemon wedges.
Taste the broth before adding any extra salt or Cajun seasoning.
Serve immediately while everything is hot.
SLOW COOKER SHRIMP BOIL SUBSTITUTIONS AND ADDITIONS
This easy Cajun shrimp boil recipe can be changed depending on what you have available or how much spice you prefer.
SHRIMP: Large shrimp are recommended, but jumbo shrimp also work well. Smaller shrimp will cook faster, so keep a close eye on them during the final cooking stage.
SAUSAGE: Replace the andouille sausage with smoked kielbasa or another fully cooked smoked sausage. For a milder family dinner, choose a sausage without added hot peppers.
POTATOES: Red potatoes can be replaced with baby Yukon Gold potatoes. Avoid cutting them into very small pieces, as they can become too soft during cooking.
CORN: Fresh corn gives the best texture, but thawed frozen corn on the cob can also be used. Frozen corn may need slightly less cooking time once thawed.
CAJUN SEASONING: For a milder dish, reduce the Cajun seasoning to one tablespoon and leave out the optional cayenne pepper. Add more seasoning at the table for anyone who prefers additional heat.
GARLIC: If you enjoy a stronger garlic flavor, add another two minced cloves with the shrimp. The garlic already in the broth will have a softer flavor after several hours of cooking.
BUTTER: Salted butter can replace unsalted butter, but check the salt content of your Cajun seasoning before making the substitution.
VEGETABLES: Add thick pieces of bell pepper or sliced mushrooms during the last hour of cooking. These vegetables don’t need as much time as the potatoes.
TIPS FOR THE BEST CROCKPOT SHRIMP BOIL
A few simple tips will help keep the vegetables tender and the shrimp juicy.
Don’t overcook the shrimp. This is the most common problem with slow cooker seafood recipes. Add the shrimp only when the other ingredients are fully cooked.
Keep the lid closed during the long cooking stages. Opening the slow cooker repeatedly releases heat and can extend the cooking time.
Use evenly sized potatoes. Smaller pieces cook faster, so cutting the potatoes to a similar size helps prevent uneven cooking.
Avoid adding too much salt. Andouille sausage and Cajun seasoning can both be salty. Taste the finished cooking liquid before adding extra salt.
Don’t worry if everything isn’t submerged. The slow cooker traps steam, allowing the vegetables to cook even when they’re not completely covered by broth. Stir carefully when adding the corn and sausage.
Serve as soon as the shrimp is ready. Leaving cooked shrimp on the WARM setting for an extended period can make it tough.
WHAT TO SERVE WITH CAJUN SHRIMP BOIL
This slow cooker Cajun shrimp boil is a complete meal with seafood, sausage, and vegetables, so you don’t need much on the side.
Warm garlic bread or crusty French bread is especially delicious for soaking up the seasoned butter and broth.
For a lighter side, serve a crisp green salad with a simple vinaigrette. The fresh vegetables provide a nice contrast to the rich Cajun flavors.
Cornbread is another great choice, particularly if you enjoy a little sweetness alongside spicy food.
For a traditional seafood boil presentation, arrange the shrimp, sausage, potatoes, and corn on a large platter. Add lemon wedges and small bowls of melted butter.
You can also serve individual bowls with a few spoonfuls of the broth for dipping.
HOW TO STORE LEFTOVER SHRIMP BOIL
MAKE AHEAD: You can wash and cut the potatoes, slice the sausage, and prepare the seasoning mixture a day before cooking.
Store the prepared ingredients in separate containers in the refrigerator. Keep the shrimp refrigerated until the final cooking stage.
IN THE FRIDGE: Transfer leftovers to shallow airtight containers and refrigerate within two hours of cooking.
Store cooked shrimp, sausage, and vegetables in the refrigerator for up to three to four days.
IN THE FREEZER: Cooked shrimp and sausage can be frozen for up to two months for best quality, although the shrimp may lose some of its tenderness.
Potatoes and corn may develop a softer texture after freezing and thawing.
REHEATING: Gently reheat leftovers in a covered skillet with a splash of broth or water until thoroughly heated to 165°F.
Avoid reheating the shrimp longer than necessary, as it can become chewy.
FREQUENTLY ASKED QUESTIONS
Can I put raw shrimp in a slow cooker?
Yes, raw shrimp can be cooked in a slow cooker. The key is adding it near the end of the cooking time, once the broth and vegetables are already hot.
Shrimp should reach an internal temperature of 145°F before serving.
Can I cook the shrimp boil on HIGH instead of LOW?
Yes. Cooking on HIGH will shorten the time needed for the potatoes and corn to become tender.
Check the potatoes periodically, since different slow cooker models heat at different rates. Add the shrimp only after the vegetables have finished cooking.
Do I need to add water?
No additional water is necessary. The four cups of chicken broth provide enough cooking liquid for this recipe in a typical 6-quart slow cooker.
If your slow cooker is larger or the broth reduces more than expected, you can add a little extra warm broth.
Can I leave the shrimp shells on?
Yes. Shell-on shrimp can be used if you prefer a traditional seafood boil.
The shells help protect the shrimp during cooking, but you’ll need to peel them before eating. Shell-on shrimp may also take slightly longer to cook.
How do I keep the shrimp from getting rubbery?
Use large shrimp, thaw them before cooking, and add them during the final stage.
Check frequently and remove them from the hot broth as soon as they’re cooked through.
SLOW COOKER CAJUN SHRIMP BOIL RECIPE
This easy slow cooker Cajun shrimp boil combines tender potatoes, sweet corn, smoked sausage, and juicy shrimp in a buttery, seasoned broth for a satisfying family dinner.
Slow Cooker Cajun Shrimp Boil
Ingredients
- 2 pounds baby red potatoes halved if large
- 4 ears fresh corn each cut into thirds
- 1 pound fully cooked andouille sausage sliced
- 1½ pounds large raw shrimp peeled and deveined
- 1 medium yellow onion cut into wedges
- 6 garlic cloves minced
- 4 cups low-sodium chicken broth
- 6 tablespoons unsalted butter divided
- 2 tablespoons Cajun seasoning divided
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- 1 tablespoon Worcestershire sauce
- 1 large lemon divided
- 2 tablespoons chopped fresh parsley
- Salt to taste
- Lemon wedges and melted butter optional
Instructions
- Add the potatoes, onion, and garlic to the bottom of a 6-quart slow cooker.
- Whisk together the chicken broth, one tablespoon of Cajun seasoning, smoked paprika, onion powder, black pepper, optional cayenne, and Worcestershire sauce.
- Pour the mixture over the potatoes. Add four tablespoons of butter and the slices from half of the lemon.
- Cover and cook on LOW for three to four hours or HIGH for two to two and a half hours, until the potatoes are almost tender.
- Add the corn and sliced sausage. Sprinkle with the remaining Cajun seasoning. Cook on LOW for another 45 to 60 minutes or HIGH for 30 to 45 minutes, until the corn and potatoes are tender.
- Switch to HIGH. Add the thawed shrimp, juice from the remaining lemon half, and two tablespoons of butter.
- Cover and cook for approximately 15 to 25 minutes, or longer if needed, until the shrimp are opaque and reach 145°F.
- Turn off the slow cooker. Transfer the shrimp, potatoes, corn, and sausage to a serving platter.
- Spoon some of the seasoned broth over the ingredients. Sprinkle with parsley and serve with lemon wedges and melted butter.
Notes
- Use fully thawed shrimp for more even cooking.
- Choose low-sodium broth to balance the seasoning and smoked sausage.
- Adjust the cooking time according to the size of the potatoes and the slow cooker model.
- Remove the shrimp promptly once cooked to prevent a rubbery texture.
- Refrigerate leftovers promptly and enjoy within three to four days.
