Slow Cooker New Orleans-Style Shrimp Po’Boys with Remoulade Sauce

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

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 recipe, ready in about 135 minutes, pairs raw shrimp, peeled and deveined, Cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 Cajun seasoning
• 1 tbsp olive oil
• 3 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

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Cover and cook on low for 1.5 to 2 hours until shrimp are tender but not overcooked.
3. 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.
4. Step 4: Split 4 French rolls horizontally, toast lightly if desired. Spread remoulade sauce generously inside each roll.
5. 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.