Description
A hands-off meal that delivers bold, savory flavors with minimal effort, featuring shrimp, sausage, corn, and potatoes in a spiced broth.
Ingredients
Scale
- 1.5 pounds small red potatoes or baby Yukon golds (halved or quartered)
- 1 pound Andouille sausage or smoked kielbasa (sliced into ½-inch rounds)
- 3 ears fresh corn (husked and cut into 2-inch chunks)
- 1 medium yellow onion (roughly chopped into large wedges)
- 4 cloves garlic (minced)
- 4 tablespoons unsalted butter (melted)
- 3 tablespoons Cajun seasoning
- 2 cups low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1.5 pounds large raw shrimp (16–20 count, peeled and deveined)
- 1 teaspoon Old Bay seasoning (optional)
- 2 stalks green onions (thinly sliced for garnish)
Instructions
- Place potatoes, sausage, onion, and corn in the slow cooker.
- Add garlic, Cajun seasoning, Old Bay, melted butter, broth, and lemon juice; stir gently.
- Cover and cook on Low for 4 to 5 hours until potatoes are tender.
- Stir in raw shrimp and cook for 15 to 20 minutes until opaque and pink.
- Turn off heat, garnish with green onions, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Cuisine: Cajun, Seafood
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 150
Keywords: Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, remove shrimp first and freeze the vegetable broth mixture for up to 2 months. Reheat gently on the stovetop or in the microwave.