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.
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.
Slow Cooker Delta Shrimp
- 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 can diced tomatoes fire-roasted
- 1 green bell chopped
- 2 tablespoons chili powder
- 1 teaspoon sugar
- 1 pound shrimp medium-sized, peeled, deveined
- Cooked rice for serving
- 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.
Nutritional values are approximate.