Slow Cooker Cajun Seafood Boil with Andouille Tips, FAQ & printable recipe

Tips for success

To get the most flavor from the andouille, slice it into thin coins so the smoky, spicy goodness infuses the sauce. If you prefer a milder dish, use a mild Italian sausage instead.

For extra depth, you can sear the sausage coins in a skillet before adding them to the slow cooker; this adds a caramelized note that enhances the overall taste. However, this step is optional and not shown in the video.

The sauce is the star, so don't skimp on the butter. Use a good-quality unsalted butter for the cleanest flavor. The smoked paprika is key—it gives the dish that characteristic bayou smokiness.

If you want a more pronounced lemon flavor, add the zest of one lemon along with the juice. Remember to taste the sauce before pouring it over, and adjust the salt and cayenne to your liking.

Variations

• Spicy Sausage and Corn: Add 2 ears of corn, cut into 2-inch rounds, along with the potatoes. For extra heat, use hot andouille sausage and increase the cayenne to 1 teaspoon. The corn adds sweetness and soaks up the sauce beautifully.
• Crab and Crawfish Boil: Replace the shrimp with 1 lb of lump crabmeat and add 1 lb of crawfish tails. Add these delicate proteins during the last 30 minutes of cooking to prevent them from breaking apart. The dish becomes a true Louisiana feast.
• Chicken and Sausage Gumbo: Swap the seafood for 1 lb of boneless, skinless chicken thighs, cut into chunks. Cook the chicken with the potatoes and sausage for a heartier, non-seafood version. The internal temperature of the chicken must reach 165°F (74°C).
• Vegetarian Style: Omit the seafood and sausage. Increase the baby potatoes to 2 lb and add 2 cups of sliced mushrooms and 1 bell pepper, chopped. Use vegetable broth instead of butter? No, keep the butter for richness. The vegetables will absorb the spicy sauce and make a satisfying meatless meal.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water if the sauce has thickened.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a saucepan over low heat, stirring occasionally, until warmed through. Avoid boiling to prevent the seafood from becoming tough.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The seafood can be reheated gently in a skillet or microwave, but be careful not to overcook it. The sauce may solidify when chilled; that's normal. Reheat slowly over low heat, adding a splash of water or broth to loosen it if needed.

You can prepare the ingredients a day ahead: slice the sausage, halve the potatoes, and mince the garlic. Store them separately in the refrigerator. The butter sauce can be made and kept in the refrigerator for up to 2 days; reheat it gently before adding to the slow cooker. This makes the morning assembly a breeze.

Serving ideas

Serve this seafood boil over steamed white rice to soak up the luscious butter sauce. Jasmine rice is a great choice for its fragrant aroma. Lemon wedges on the side add a bright, citrusy contrast that cuts through the richness.

For a complete meal, add a simple green salad or crusty bread to mop up the sauce. The dish is hearty enough to be a main course on its own.

For a family-style presentation, place the slow cooker insert on the table and let everyone serve themselves. Garnish with chopped fresh parsley or green onions for a pop of color, if desired.

This dish pairs well with a cold beer or a crisp white wine like Sauvignon Blanc. The leftovers are just as delicious the next day, served cold or reheated.

Frequently asked questions

Recipe card

Slow Cooker Cajun Seafood Boil with Andouille

Prep 15 minCook 3 hTotal 3 h 15 minServes 6

Ingredients

• 1 lb dry-pack sea scallops
• 1 lb raw peeled jumbo shrimp
• 12 oz smoked andouille sausage, sliced into coins
• 1 1/2 lb baby potatoes, halved
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 2 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp kosher salt
• 2 tbsp fresh lemon juice

Instructions

1. Place the sea scallops and shrimp in the bottom of a 6-quart slow cooker. Scatter the sliced andouille sausage coins and halved baby potatoes over the seafood, spreading them evenly.
2. In a small saucepan over medium heat, melt the butter. Stir in the garlic, smoked paprika, cayenne, and kosher salt. Cook for 1 minute until fragrant, then remove from heat and stir in the lemon juice.
3. Pour the Cajun butter sauce evenly over the ingredients in the slow cooker. Cover and cook on low for 3 hours, or until the potatoes are tender and the seafood is opaque and cooked through.
4. After 3 hours, check that the shrimp are pink and curled, the scallops are opaque and firm to the touch, and the potatoes are easily pierced with a fork. The internal temperature of the seafood should reach 145°F (63°C).
5. Using a slotted spoon, transfer the seafood, sausage, and potatoes to a serving platter or individual bowls. Spoon some of the butter sauce over the top. Serve hot with steamed rice and lemon wedges, if desired.

Contains: crustaceans, milk, mollusks

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

25 g

Fat

30 g

Fiber

3 g

Sugar

2 g

Automatic estimate from the ingredient list, not laboratory-verified.