Description
A classic shrimp boil made easy in the slow cooker with red potatoes, andouille sausage, corn, and juicy shrimp simmered in Old Bay seasoning.
Ingredients
- ¼ cup Old Bay seasoning
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon hot sauce, optional
- 1 ½ pounds small red potatoes
- 1 medium sweet onion, cut into wedges
- 1 head garlic, halved
- 2 bay leaves
- 1 12.8-ounce package smoked andouille sausage, cut into 1-inch pieces
- 3 ears corn, each cut crosswise into 3 pieces
- 2 pounds medium or large shrimp
- 2 tablespoons chopped fresh parsley leaves
- For serving, optional:
- Melted butter
- Hot sauce
- Cocktail sauce
- Lemon wedges
- Beer
Instructions
1. In a large bowl, whisk together Old Bay seasoning, lemon juice, hot sauce and 6 cups water; set aside.
2. Place potatoes, onion, garlic and bay leaves into a 6-qt slow cooker; stir in Old Bay seasoning mixture.
3. Cover and cook on low heat for 3-4 hours, or until potatoes are almost tender.
4. Stir in sausage and corn; cover and cook on high heat for 30 minutes. Set corn aside; keep warm.
5. Stir in shrimp. Cover and cook on high heat, stirring twice, until shrimp is opaque and pink, about 20-30 minutes; drain well.
6. Serve immediately, garnished with parsley, if desired.
Notes
To add extra flavor, use seafood stock instead of water.
Serve with crusty bread or over rice to soak up the juices.
Don’t overcook the shrimp—remove as soon as they turn pink.
Perfect with cold beer and lemon wedges on the side.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 1120mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 210mg