Bayou Butter Cajun Boil Sea Scallops: Easy Slow Cooker Feast

This Bayou Butter Cajun Boil is the ultimate hands-off dinner. Tender sea scallops and jumbo shrimp cook low and slow with sweet corn and baby red potatoes in a rich, spiced Cajun butter sauce.

Just layer everything in the slow cooker, pour over the butter, and let it work its magic. Serve over steamed rice with lemon wedges for a meal that tastes like a special occasion but takes minutes to prep.

A seafood boil is a beloved coastal tradition, but it often involves a big pot of boiling water and constant attention. This slow cooker version simplifies everything: you simply layer the seafood and vegetables, pour over a vibrant Cajun butter sauce, and let the crockpot do the work.

The result is a deeply flavorful, tender feast with minimal cleanup and maximum flavor. Perfect for weeknights or casual gatherings, this dish brings the taste of the bayou to your table.

Ingredients

Why this recipe works

Slow cooking is ideal for seafood because it gently cooks the scallops and shrimp without the risk of overcooking that comes with high heat.

The low, steady temperature keeps the shellfish moist and tender, while the butter sauce infuses every bite with rich, spicy flavor. The corn and potatoes absorb the sauce as they cook, becoming sweet and savory all at once.

The method is remarkably forgiving. Because everything cooks together in one pot, the flavors meld beautifully, and the hands-off nature means you can prepare other parts of the meal or simply relax while dinner cooks. The slow cooker also traps steam, which helps the potatoes cook through evenly and keeps the seafood from drying out.

Notes and substitutions

For the best results, use dry-pack sea scallops, which are scallops without added preservatives or water. They sear and cook more evenly. If using frozen scallops, thaw them overnight in the refrigerator and pat them dry before adding to the slow cooker. Jumbo shrimp should be raw, peeled, and deveined for convenience.

The spiced Cajun garlic-paprika butter is the heart of this dish. You can use a store-bought Cajun butter or make your own by blending melted butter with Cajun seasoning, garlic, and smoked paprika.

Adjust the heat level to your preference by using mild or hot Cajun seasoning. Baby red potatoes hold their shape well during slow cooking, but you can substitute Yukon Gold potatoes if needed.

• dry-pack sea scallops: frozen sea scallops, thawed and patted dry
• jumbo shrimp: large shrimp, peeled and deveined
• baby red potatoes: Yukon Gold potatoes, cut into 1-inch chunks
• spiced Cajun butter: melted butter mixed with 1 tbsp Cajun seasoning and 1 tsp smoked paprika

Equipment

• 6-quart slow cooker
• Slotted spoon
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Small bowl