Slow-Cooker Cajun Shrimp and Andouille Boil Tips, FAQ & printable recipe

Tips for success

For the best texture, do not stir the slow cooker more than once or twice. Shrimp are delicate and can break apart easily.

If you prefer a thicker sauce, remove the shrimp and potatoes with a slotted spoon, then whisk a cornstarch slurry into the remaining sauce and cook on high for 10 minutes until thickened.

To make the dish spicier, add a chopped jalapeño or a teaspoon of hot sauce to the butter mixture.

For a smoky twist, use chipotle powder instead of smoked paprika. Garnish with fresh parsley or green onions just before serving for a pop of color and freshness.

Variations

• Cajun Chicken and Sausage Boil: Swap the shrimp for 1 1/2 pounds of boneless, skinless chicken thighs, cut into chunks. Cook on low for 4 hours, or until the chicken reaches 165°F (74°C). Add the shrimp during the last 30 minutes if using a mix.
• Extra-Veggie Boil: Add 2 ears of corn, cut into 3-inch pieces, and 1 cup of frozen okra during the last 30 minutes of cooking. The corn adds sweetness and the okra thickens the sauce slightly.
• Spicy Andouille and Shrimp: Increase the cayenne to 1 teaspoon and add 1/2 teaspoon of crushed red pepper flakes. Use hot smoked paprika for an extra layer of heat. Serve with extra hot sauce on the side.
• Lemon-Herb Shrimp Boil: Replace the smoked paprika with 1 tablespoon of dried oregano and 1 teaspoon of dried thyme. Add the zest of one lemon to the butter sauce and increase the lemon juice to 3 tablespoons.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The shrimp will continue to absorb flavor, but it is best eaten within 2 days.

Freezer

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

Reheat

Reheat gently in a skillet over medium-low heat or in the microwave in 30-second bursts until just heated through. Do not boil, as the shrimp can become tough.

Store leftover shrimp boil in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight. Reheat gently on the stovetop or in the microwave until warmed through, being careful not to overcook the shrimp.

The Cajun butter sauce can be made up to 2 days ahead and stored in the refrigerator. When ready to cook, reheat the sauce just until melted, then pour over the raw ingredients.

You can also assemble the entire slow cooker (without the sauce) the night before, cover, and refrigerate, then pour the sauce over and cook the next day.

Serving ideas

Serve this shrimp boil over steamed white rice or with crusty bread to soak up the extra butter sauce. A side of sautéed greens or a simple green salad balances the richness. Lemon wedges on the side add brightness and cut through the butter.

For a casual gathering, set the slow cooker on warm and let guests serve themselves.

This dish is also excellent with corn on the cob—add frozen corn during the last 30 minutes of cooking. Pair with a cold beer or a crisp white wine like Sauvignon Blanc.

Frequently asked questions

Recipe card

Slow-Cooker Cajun Shrimp and Andouille Boil

Prep 10 minCook 3 hTotal 3 h 10 minServes 4

Ingredients

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Using a wooden spoon, gently stir the mixture to coat everything in the buttery sauce. Be careful not to break the shrimp.
7. 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.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories

610

Protein

42 g

Carbohydrates

32 g

Fat

34 g

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