Slow-Cooker Cajun Shrimp and Andouille Boil Step-by-step instructions

Before you start

Before starting, make sure the shrimp are peeled and deveined, and pat them dry with paper towels. Slice the andouille into coins about 1/4-inch thick. Halve the baby potatoes so they cook evenly.

Measure all the spices and mince the garlic. Have the slow cooker ready and the butter melting on the stove. This recipe comes together in minutes, so a little prep goes a long way.

Instructions

Layer and Sauced

1. 1Layer the Ingredients
   Place the shrimp in an even layer at the bottom of the slow cooker. Scatter the andouille sausage coins and halved baby potatoes over the shrimp.
   Look for The slow cooker is filled with shrimp, sausage, and potatoes in a single layer.
   Tip Keep the shrimp at the bottom so they cook gently in the butter sauce.
2. 2Make the Cajun Butter
   In a small saucepan over medium heat, melt the butter. Stir in the garlic, smoked paprika, cayenne, and salt. Cook for 1 minute until fragrant. Remove from heat and stir in the lemon juice.
   Look for The butter is melted, and the spices are aromatic and sizzling.
   Tip Do not let the garlic brown; it should just soften and become fragrant.
3. 3Pour and Cook
   Pour the Cajun butter mixture evenly over the ingredients in the slow cooker. Cover and cook on low for 3 hours, until the shrimp are pink and opaque and the potatoes are tender.
   Look for The sauce is poured over, and the slow cooker is covered.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Cook on low to keep the shrimp tender; high heat can make them rubbery.

At the end of phase 1, the slow cooker is filled with raw shrimp, sausage, and potatoes, all coated in a bright red butter sauce.

The butter has melted and pooled around the ingredients, and the garlic and paprika are fragrant. The slow cooker is covered and set to low, and the cooking has begun.

Simmer and Test

4. 4Check the Shrimp
   After 2 hours, check the shrimp for doneness. The shrimp should be pink, firm to the touch, and reach an internal temperature of 145°F (63°C). If not done, continue cooking for up to 1 more hour.
   Look for Shrimp are pink and opaque, and the sauce is bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Use an instant-read thermometer to ensure the shrimp are cooked through.
5. 5Test the Potatoes
   Pierce a potato with a fork. The potatoes should be tender and easily pierced. If they are still firm, continue cooking and check again in 15-minute intervals.
   Look for Fork-tender potatoes, no resistance when pierced.
   Tip Cut potatoes in half so they cook evenly and absorb the sauce.
6. 6Stir Gently
   Using a wooden spoon, gently stir the mixture to coat everything in the buttery sauce. Be careful not to break the shrimp.
   Look for All ingredients are coated in a glossy red sauce.
   Tip Stir only once or twice to keep the shrimp intact.

After 2 to 3 hours, the sauce is bubbling gently, and the kitchen smells richly of garlic and smoked paprika. The shrimp have turned pink and opaque, and the potatoes are tender when pierced. The mixture looks glossy and saucy, with no raw or gray spots on the shrimp.

Serve and Savor

7. 7Serve with Rice
   Spoon steamed white rice onto serving plates. Top with the shrimp, sausage, and potatoes, and spoon extra butter sauce over the top. Serve with lemon wedges on the side.
   Look for The dish is served over rice with lemon wedges.
   Tip For a low-carb option, serve over cauliflower rice or with crusty bread.

The finished dish is a vibrant red, with plump shrimp, browned sausage coins, and soft potatoes glistening in the buttery sauce. Steam rises from the slow cooker, and the aroma is intensely savory and slightly spicy. Spoon it over rice and watch the sauce soak in.

Common mistakes

One common mistake is overcooking the shrimp—since the slow cooker retains heat, check at the 2-hour mark and remove the shrimp if done, even if the potatoes need more time.

Another is using raw sausage; smoked andouille is already cooked, so it only needs to warm through. Avoid lifting the lid frequently, as this lets heat escape and extends cooking time.

How to tell it’s done

The shrimp are done when they are pink, opaque, and firm to the touch, and an instant-read thermometer inserted into the thickest part reads 145°F (63°C).

The potatoes should be fork-tender, easily pierced with no resistance. The sauce should be bubbling and slightly thickened. Taste a piece of potato for seasoning and add salt if needed.

• Shellfish: 145°F (63°C) in the thickest part