Slow Cooker New Orleans-Style Shrimp Po’Boys with Remoulade Sauce
Tender slow-cooked shrimp spiced with Cajun seasoning, served in soft French rolls with a creamy remoulade for a classic New Orleans po’boy experience. This american-inspired seafood ready in about 135 minutes blends raw shrimp, peeled and deveined, Cajun seasoning, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1/2 cup green bell pepper, diced
- 1/2 cup yellow onion, diced
- 1/2 cup celery stalk, diced
- 1/2 cup chicken broth
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tbsp lemon juice
- 4 French rolls
- 1 cup shredded lettuce
- 1 cup sliced tomatoes
Instructions
- Step 1: In a slow cooker, combine 1 lb raw peeled and deveined shrimp, 2 tbsp Cajun seasoning, 1 tbsp olive oil, 3 minced garlic cloves, 1/2 cup diced green bell pepper, 1/2 cup diced yellow onion, 1/2 cup diced celery, and 1/2 cup chicken broth. Stir to mix well.
- Step 2: Cover and cook on low for 1.5 to 2 hours until shrimp are tender but not overcooked.
- Step 3: While shrimp cook, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tsp paprika, 1/4 tsp cayenne pepper, and 1 tbsp lemon juice in a bowl until smooth to make the remoulade sauce.
- Step 4: Split 4 French rolls horizontally, toast lightly if desired. Spread remoulade sauce generously inside each roll.
- Step 5: Layer 1 cup shredded lettuce and 1 cup sliced tomatoes on the rolls, then top with the slow-cooked shrimp mixture including vegetables and juices. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker New Orleans-Style Shrimp Po’Boys with Remoulade Sauce take to make?
Total time is about 135 minutes (15 min prep + 120 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow Cooker New Orleans-Style Shrimp Po’Boys with Remoulade Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow Cooker New Orleans-Style Shrimp Po’Boys with Remoulade Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker New Orleans-Style Shrimp Po’Boys with Remoulade Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow Cooker New Orleans-Style Shrimp Po’Boys with Remoulade Sauce?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
