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–+ servings

Slow Cooker Cajun Shrimp Boil

This Slow Cooker Cajun Shrimp Boil combines juicy shrimp, smoky sausage, tender potatoes, and sweet corn in a buttery Cajun broth for an easy, flavorful family dinner.
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Prep Time 20 minutes
Cook Time 5 hours
Course Dinner, slow cooker
Cuisine American
Servings 6

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.