Go Back

Keto Crockpot Cajun Sausage & Shrimp - A Bold, Low-Carb Comfort Meal

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Andouille sausage (12–14 oz), sliced into 1/2-inch rounds
  • Raw shrimp (1 lb), peeled and deveined, tails optional
  • Bell peppers (2), any color, sliced
  • Yellow onion (1 medium), sliced
  • Garlic (3 cloves), minced
  • Cajun seasoning (2–3 tbsp), salt-free if possible
  • Smoked paprika (1 tsp)
  • Dried thyme (1/2 tsp)
  • Chicken broth (1 cup), low-sodium
  • Heavy cream (3/4 cup)
  • Cream cheese (3 oz), softened and cubed
  • Olive oil or avocado oil (1 tbsp)
  • Salt and black pepper, to taste
  • Fresh parsley or green onions, chopped (for garnish)
  • Optional heat boosters: cayenne, hot sauce, or red pepper flakes
  • Optional sides: riced cauliflower or sautéed zucchini

Method
 

  1. Prep the base: Add sliced onions, bell peppers, and garlic to the crockpot. Drizzle with oil and toss with Cajun seasoning, smoked paprika, and thyme.
  2. Add sausage and broth: Layer the andouille on top of the veggies. Pour in the chicken broth. This gives moisture and lets the spices bloom during the cook.
  3. Slow cook: Cover and cook on Low for 4–5 hours or High for 2–2.5 hours, until the peppers are tender and the sausage is juicy.
  4. Make it creamy: Stir in the heavy cream and cream cheese. Cover and cook on High for 15–20 minutes, then whisk or stir until the sauce is smooth. Taste and adjust salt and pepper.
  5. Add shrimp: Nestle the shrimp into the sauce. Cover and cook on High for 10–15 minutes, just until the shrimp turn pink and opaque. Do not overcook.
  6. Finish and serve: Garnish with chopped parsley or green onions. Serve as-is or spoon over riced cauliflower for a complete keto plate.