Swamp Potatoes with Shrimp

Name: Crock Pot Swamp Potatoes with Shrimp
Cook time: 6 h 15 min
Total time: 6 h 15 min
Yield: 6 servings
Ingredients: 2 pounds baby red potatoes (sliced in half); 1 onion (diced); 1 tsp ground mustard powder; 1 tsp garlic powder; 1 tsp parsley flakes; 1 tsp Cajun seasoning; 1 packet onion soup mix; 1 cup chicken broth; 1 package andouille sausage (sliced (10-14 ounce size)); 1/2 cup unsalted butter (1 stick); 1 pound large raw shrimp (cleaned and deveined); 2 cans green beans (drained (or use fresh/frozen green beans))

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Swamp Potatoes with Shrimp is a slow-cooker one-pot meal combining baby red potatoes, smoky andouille sausage, and tender shrimp in a buttery Cajun-seasoned broth. It delivers restaurant-quality flavor with minimal active cooking time.

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🏷️Seafood

Total

6h 15m

Servings

Difficulty

Hard

Recipe Source

View original recipe

From Stephreallife · by Steph Gigliotti

Ingredients

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2 pounds baby red potatoes (sliced in half)
1 onion (diced)
1 tsp ground mustard powder
1 tsp garlic powder
1 tsp parsley flakes
1 tsp Cajun seasoning
1 packet onion soup mix
1 cup chicken broth
1 package andouille sausage (sliced (10-14 ounce size))
1/2 cup unsalted butter (1 stick)
1 pound large raw shrimp (cleaned and deveined)
2 cans green beans (drained (or use fresh/frozen green beans))

12 Ingredients

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Instructions

1
Add the potatoes, onion, mustard powder, garlic powder, parsley, Cajun seasoning, onion soup mix, and chicken broth to a 6-quart (or larger) crock pot.
2
In a skillet over medium-high heat, sear the sliced sausage on both sides. (Optional but highly recommended for flavor. If short on time, you can skip this step.)
3
Add the sausage to the crock pot and stir. Place the stick of butter on top.
4
Cover and cook on low for 6 hours or high for 3 hours, until the potatoes are fork tender.
5
If using fresh or frozen green beans, add them at this stage so they cook through.
6
Stir everything together. Add in the drained canned green beans (if using) and the shrimp. Stir again, cover, and cook on high for 15 minutes, until shrimp are pink and cooked through.
7
Spoon into bowls and serve with crusty bread for soaking up the buttery Cajun broth.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Slice baby potatoes in half before adding to speed cooking time and ensure even tenderness; whole potatoes can stay firm in the center.
Add shrimp only in the final 10–15 minutes to prevent overcooking; they'll turn opaque and firm when done.
Use unsalted butter to control salt from the onion soup mix and Cajun seasoning; taste and adjust seasoning before serving.
Reserve a ladle of the broth before adding shrimp; it freezes well and can be reused as a base for other seafood dishes.

Substitutions

Andouille sausage → kielbasa or smoked chorizo (changes flavor profile slightly but maintains smokiness)
Chicken broth → seafood or shrimp stock (enhances brininess; use same quantity)
Onion soup mix → 1 tsp salt + 1 tsp onion powder + 1/2 tsp thyme (replaces MSG-heavy packet)
Green beans → okra or diced bell peppers (okra adds traditional Cajun texture; peppers add sweetness)

Storage & make-ahead

Store leftovers (without added shrimp) in an airtight container for up to 3 days. Reheat gently on stovetop or in slow cooker on low; add fresh shrimp during reheating.

Equipment

slow cooker (6-quart recommended)

Common Questions

Written automatically by CookOS, not by the creator.

Can I add the shrimp at the start instead of the end?

No. Shrimp cook quickly (2–3 minutes) and will become rubbery if added early. Add them in the last 10–15 minutes of cooking.

What can I substitute for andouille sausage?

Smoked kielbasa, chorizo, or regular Italian sausage work. Andouille adds signature smokiness, so skip if you prefer milder heat.

Can I make this ahead?

Yes. Cook everything except shrimp, cool, and refrigerate up to 2 days. Reheat gently and add shrimp just before serving.

Why is it called 'Swamp Potatoes'?

The name references Cajun/Creole cuisine traditions from Louisiana's bayou regions. The savory, earthy broth and sausage-potato combination evoke that regional style.