Slow Cooker Cajun-Style Shrimp and Sausage Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A hearty regional stew from the American South combining spicy sausage and tender shrimp in a rich tomato base with bold Cajun spices. This american-inspired seafood ready in about 275 minutes pairs peeled and deveined large shrimp, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, sliced into 1/4-inch rounds andouille sausage
• 1 lb, peeled and deveined large shrimp
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 2, diced celery stalks
• 4 cloves minced garlic
• 14 oz can diced canned tomatoes
• 2 cups chicken broth
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• to taste salt
• to taste black pepper
• 2 tbsp, chopped for garnish fresh parsley
• for serving cooked white rice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz sliced andouille sausage and sauté for 4-5 minutes until browned on both sides and fragrant, then transfer to slow cooker.
2. Step 2: In the same skillet, add 1 medium diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté for 5 minutes until vegetables soften and edges begin to caramelize.
3. Step 3: Stir in 4 cloves minced garlic and cook for 1 minute until fragrant. Transfer the vegetables to the slow cooker.
4. Step 4: Add 14 oz canned diced tomatoes, 2 cups chicken broth, 2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp dried thyme, and 1 bay leaf to the slow cooker. Stir to combine.
5. Step 5: Cover and cook on low for 4 hours to allow flavors to meld.
6. Step 6: About 20 minutes before serving, add 1 lb peeled and deveined shrimp to the slow cooker, stirring gently. Cook covered for 15-20 minutes until shrimp are pink and cooked through.
7. Step 7: Remove bay leaf, taste and adjust salt and black pepper as needed.
8. Step 8: Serve the stew hot over cooked white rice, garnished with 2 tbsp chopped fresh parsley.