Slow Cooker Sausage and Potatoes With Shrimp
This sausage and potato stew with a flare of cajun spice is amped up with the addition of shrimp. This dish is so hearty, delicious, and easy to make. A perfect weeknight dinner option.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Servings: 12 bowls
- 3 lbs russet potatoes peeled, and cubed
- 1 1/2 lbs pork sausage fully cooked, sliced
- 1 1/2 lbs shrimp peeled and deveined
- 2 cups sweet onion diced
- 3 cups homemade cream of chicken soup
- 2 tsps creole seasoning I prefer Tony Chachere's
for theHomemade Cream of Chicken Soup
- 2 tbsps butter unsalted
- 3 cups whole milk divided
- 6 tbsps all-purpose flour
- 4 tsps Better than Bouillon roasted chicken flavor
making theCream of Chicken Soup
Using a fork, mix the flour, and the chicken flavored Better Than Bouillon with 1 cup of the milk until you have a smooth mixture. Set aside.
In a small saucepan over medium heat, melt the butter. Once the butter is fully melted, add the remaining two cups of milk to the saucepan, continually stirring with a fork or whisk as the milk heats up.
Once the milk in the saucepan begins to get frothy and boil, slowly add the milk and flour mixture to the saucepan, continually stirring as you add it.
Continue to stir as the soup begins to bubble and thicken.
Turn off the heat and continue stirring for another minute or two as the soup cools.
preparing theSlow Cooker
Spray the inside of the liner with cooking oil and then add the potatoes, sausage, onion, cream of chicken soup, and Creole seasoning to the slow cooker.
Mix all the ingredients together.
Close the pot and set the slow cooker on High for 4 hours or Low for 6 to 8 hours.
10 minutes before cooking has completed, add the shrimp, and mix them in.
Allow to cook for an addition 10 minutes or until the shrimp is fully cooked.
Serving: 1bowl | Calories: 452kcal | Carbohydrates: 33g | Protein: 26g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 199mg | Sodium: 1300mg | Potassium: 812mg | Fiber: 1g | Sugar: 5g | Vitamin A: 9.1% | Vitamin C: 13% | Calcium: 18.5% | Iron: 20.9%