Crockpot Cajun Shrimp Boil
If you’ve never tried a Cajun shrimp boil in the crockpot you are seriously missing out. This one is hands down one of the easiest and most flavor-packed meals we’ve ever made. We threw in some shrimp corn sausage and potatoes and let it all soak up that bold spicy flavor from the Old Bay seasoning, and the buttery sauce we poured over top It’s the kind of meal that makes you want to grab a crusty piece of bread to mop up every last drop. The shrimp come out tender the potatoes are soft and full of flavor and everything just melts together in the best way. This is perfect for busy days or when you just want something comforting without a ton of effort. We made it once and now it’s on regular rotation because honestly it’s just that good You will not be disappointed once you take that first bite. If you want more recipes like this click here!
You can get the minced garlic here, and the Old Bay here!
Cajun Garlic Butter Sauce
All the seasonings are linked in the ingredients! This is a special mixture that makes the dish so good!
👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
🎥 Items Featured in the Video
🗒 More Delicious Crockpot Recipes
🤔 Common Questions
Yes just thaw them first so they cook evenly.
It’s about medium spicy, but you can decrease the spice by cutting the Zatarain Concentrate in half. Or if you want it mild decrease all together replace with 1 tsp of each: garlic powder, onion powder, paprika, lemon pepper seasoning, and Tonys creole.
Crockpot Cajun Shrimp Boil
Ingredients
For The Crockpot
- 1 lb smoked sausage sliced into 1-inch pieces (like andouille or kielbasa)
- 1.5 lbs baby potatoes halved if large
- 4 ears corn cut into thirds (or about 12 frozen mini cobs)
- 1 onion quartered
- 1 lemon halved (juice & halves go in)
- ½ cup chicken broth or water
- 1 stick salted butter melted
- 1 tbsp Zatarain’s Shrimp & Crab Boil concentrate liquid
- 1 tbsp Old Bay seasoning
- 1 lb large shrimp peeled & deveined, tails on
- Cajun garlic butter sauce:
- 2 sticks salted butter
- 1½ tbsp Badia Minced Garlic & Red Chili Pepper or minced garlic + crushed red pepper
- ½ tsp Cajun seasoning Tony’s Creole
- 1 tsp paprika
- 1 tsp lemon pepper seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Old Bay seasoning
- Juice of ½ lemon
- For serving:
- Chopped fresh parsley
- Extra lemon wedges
- Crusty bread to dunk in the sauce
Instructions
Build the crockpot
- Place potatoes, smoked sausage, onion, and corn into the slow cooker.
- Squeeze juice from half the lemon over everything, then toss the squeezed halves right in.
- Pour in the chicken broth, melted stick of butter, Zatarain’s liquid concentrate, and Old Bay seasoning. Give it a quick gentle stir.
Cook
- Cover and cook on HIGH for 3–4 hours (or LOW for 6–7 hours), until potatoes are fork-tender.
Add the Shrimp
- Give everything a gentle stir. Place shrimp on top, cover, and cook on HIGH for about 15–20 minutes, until the shrimp are pink and opaque.
Make the Cajun butter sauce
- In a small saucepan over low heat, melt the 2 sticks of salted butter.
- Add the Badia minced garlic & red chili pepper. Cook about 1–2 minutes, until fragrant.
- Stir in the Cajun seasoning, paprika, lemon pepper, onion powder, garlic powder, Old Bay, and lemon juice. Let it simmer 3–5 minutes.
Finish
- Pour the hot Cajun garlic butter sauce all over your crockpot mixture. Toss gently so everything gets coated.
Serve it up
- Spoon onto a large platter or dump onto newspaper for that classic boil vibe.
- Sprinkle with fresh parsley, serve with extra lemon wedges & plenty of crusty bread.
Would you like to save this? 📌
We'll email this post to you, so you can come back to it later!
