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The sauce on these slow cooker Delta shrimp is absolutely incredible. It’s another example of how simple Cajun-inspired ingredients can produce a fantastic dish. Although I used large Louisiana shrimp, you can easily substitute sliced Andouille sausage or chopped chicken pieces.
Canned Tomatoes Work In A Pinch
The original recipe for slow cooker Delta shrimp called for fresh, diced tomatoes, which are definitely not in season here right now. So I substituted the next-best-thing: canned fire-roasted diced tomatoes. They add much more flavor to the sauce than just ‘regular ole’ tomatoes. I recommend substituting fire-roasted tomatoes into any dish that calls for tomatoes if you can’t find fresh.
Also try my slow cooker Delta sausage.
Slow Cooker Delta Shrimp
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 2 sweet onions chopped
- 1 cup celery chopped
- 1 tablespoon all-purpose flour
- 1 teaspoon kosher salt
- 1 cup water
- 1 14 1/2 counce diced tomatoes fire-roasted
- 1 green bell chopped
- 2 tablespoons chili powder
- 1 teaspoon sugar
- 1 pound shrimp medium-sized, peeled, deveined
- rice cooked, for serving
Instructions
- Melt butter in a large saute pan over medium-high heat.
- Add the onion and celery and cook until starting to soften.
- Stir in the flour and allow to thicken.
- Slowly add the water and stir.
- Pour mixture into a slow cooker set to low.
- Add the remaining ingredients except for the shrimp. Stir and cook for 3 1/2 hours. If the sauce gets too thick add a bit more water and stir.
- Add the shrimp and cook 30 more minutes.
- Serve over hot cooked rice.
Nutrition
Nutritional values are approximate.
