Slow Cooker Shrimp Boil
Slow Cooker Shrimp Boil is a fun dinner that you get to eat with your hands! Juicy corn, perfectly cooked shrimp, sausage, and potatoes are all cooked in a flavorful broth with Cajun/Creole spices.
Servings: 6 - 8
Equipment
Ingredients
- 1 lb Baby Potatoes
- 1 Onion, sliced thick
- 4 cloves Garlic, minced
- 1 (12 oz) Beer (or broth/water)
- 5 cups Low Sodium Chicken Stock
- 4 Tablespoons Old Bay Seasoning, divided
- 3 Tablespoons Creole or Cajun Seasoning, divided
- 2 ears Corn on the Cob, cut in 4 pieces each
- 1 lb Smoked Kielbasa (or Andouille) cut in 2.5" pieces
- 2 lbs Jumbo Shrimp, shell on, deveined, thawed
- 1 Lemon, cut in half
Instructions
- In a 6 qt or larger slow cooker, add the baby potatoes, onion, garlic, beer, chicken stock, 2 Tablespoons of the Old Bay, and 1 Tablespoon of the Cajun/Creole seasoning.
- Cook on Low for 4 hours.
- Add the Corn, and sprinkle with 1 Tablespoon of the Old Bay, and 1 Tablespoon of the Cajun/Creole seasoning.
- Cook for 2 hours.
- Add the Sausage.
- Cook for 1 hour.
- Add the shrimp. Sprinkle with the last Tablespoon of Old Bay, and the last Tablespoon of the Cajun/Creole seasoning.
- Cook for 15 - 30 minutes, or just until the shrimp turns pink. Don't overcook it!
- Stir well and squeeze the lemon over all of the shrimp boil.
- Serve straight from the crock, or remove all but the liquid from the crock and spread out on paper bags on the table.
- Fill some mugs with the liquid (we call it pot likker) and let each person have some to go with their serving. Great to dip crusty bread into!
Nutrition
Calories: 245kcal
