Slow Cooker New Orleans-Style Shrimp Po’Boys

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender shrimp slow-cooked in a rich Creole sauce, served in soft French rolls with crisp lettuce and tangy remoulade for a classic Louisiana sandwich experience. This Southern American-inspired seafood recipe, ready in about 110 minutes, pairs raw shrimp, peeled and deveined, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1 lb raw shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves minced garlic
• 14 oz can diced tomatoes with juice
• 2 tbsp Creole seasoning
• 1 tbsp cajun seasoning
• 1 tsp hot sauce
• 1 tsp dried thyme
• 1 bay leaf
• 4 French rolls
• 1/2 cup mayonnaise
• 2 tbsp prepared horseradish
• 1 tbsp lemon juice
• 1 cup shredded iceberg lettuce
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a slow cooker, heat 2 tbsp olive oil on sauté mode or preheat skillet separately. Add 1 medium diced onion, 1 medium diced green bell pepper, and 2 diced celery stalks. Cook for 5 minutes until softened.
2. Step 2: Add 3 cloves minced garlic, 2 tbsp Creole seasoning, 1 tbsp Cajun seasoning, 1 tsp dried thyme, 1 tsp hot sauce, and 1 bay leaf. Stir for 1 minute until fragrant.
3. Step 3: Pour in 14 oz can diced tomatoes with juice, add 1 tsp salt and 1/2 tsp black pepper. Stir and transfer mixture to slow cooker if using skillet.
4. Step 4: Add 1 lb raw peeled deveined shrimp to the slow cooker, cover, and cook on low for 1.5 hours until shrimp are tender and sauce thickens.
5. Step 5: Mix 1/2 cup mayonnaise, 2 tbsp prepared horseradish, and 1 tbsp lemon juice in a small bowl to make remoulade sauce.
6. Step 6: Split 4 French rolls and toast lightly. Layer each with shredded iceberg lettuce, spoon generous amounts of shrimp and sauce mixture, then drizzle remoulade over the top. Serve immediately.