Description
Enjoy a classic Southern-style shrimp boil made effortlessly in the slow cooker. This recipe combines tender red-skinned potatoes, smoked sausage, sweet corn, and juicy shrimp simmered with Old Bay seasoning and lemon for a flavorful, one-pot meal perfect for any occasion.
Ingredients
Scale
Ingredients
- 1 1/2 pounds small red-skinned potatoes (about 15), quartered
- 1 pound smoked Andouille or kielbasa sausage, cut into 1-inch pieces
- 3 ears corn, shucked, cut into thirds crosswise
- 6 cloves garlic, smashed and peeled
- 1/4 cup Old Bay seasoning
- 1 medium lemon, halved, plus wedges for serving
- 6 cups water
- 2 pounds large raw shrimp (16 to 20 per pound), cleaned and peeled but with tails left on, thawed if frozen
- For serving: chopped fresh flat-leaf parsley leaves, freshly ground black pepper, melted butter, and hot sauce
Instructions
- Prepare the potatoes: Place the quartered red-skinned potatoes in an even layer at the bottom of a 6-quart or larger slow cooker to create the first layer of the dish.
- Add sausage, corn, and garlic: Layer the smoked Andouille or kielbasa sausage pieces on top of the potatoes, then add the corn sections and the peeled smashed garlic cloves evenly over the sausage.
- Season with Old Bay: Sprinkle 1/4 cup of Old Bay seasoning evenly over all the ingredients in the slow cooker for a robust, spicy flavor.
- Add lemon juice and halves: Squeeze the juice from the halved lemon over the ingredients, then toss in the squeezed lemon halves into the cooker to infuse additional citrus aroma.
- Pour in water: Carefully add 6 cups of water so it comes about halfway up the corn, distributing evenly without stirring to keep the layers intact.
- Cook on HIGH: Cover the slow cooker and cook on the HIGH setting for 4 to 5 hours until the potatoes and sausage are tender.
- Add shrimp: Gently stir the shrimp into the slow cooker until just submerged in the broth; if the cooker is too full, remove the corn temporarily. Cook shrimp for 10 to 15 minutes until they turn opaque and are fully cooked.
- Strain and serve: Use a slotted spoon to transfer the cooked shrimp, potatoes, corn, and sausage onto newspaper or butcher paper spread on a table or spoon into shallow dishes. Garnish with chopped parsley, additional Old Bay seasoning, and freshly ground black pepper. Serve with lemon wedges, melted butter, hot sauce, and reserved cooking liquid for dipping.
Notes
- This shrimp boil makes for a hearty, flavorful meal with minimal hands-on cooking thanks to the slow cooker.
- Removing the corn before adding the shrimp helps accommodate all ingredients comfortably in the slow cooker.
- Serve family-style on newspaper for an authentic, festive presentation.
- Adjust Old Bay seasoning amount to taste if you prefer milder or spicier flavors.
- Use fresh or thawed shrimp for best texture and timing.
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 5.3 g
- Sodium: 764 mg
- Fat: 20.6 g
- Saturated Fat: 6.2 g
- Unsaturated Fat: 14.4 g
- Trans Fat: 0 g
- Carbohydrates: 34.4 g
- Fiber: 4.2 g
- Protein: 46.7 g
- Cholesterol: 0 mg
