Growing up on the East Coast, I was no stranger to a seafood boil. Weather it be clams in New England, crab on the Chesapeake Bay or crawfish in New Orleans, there was always a reason to throw seafood into a pot and have a feast. Now your slow cooker can cook up this fun and delicious meal! It's the perfect meal for your next summer party! I have three rules for a shrimp boil: 1) serve it right on top of the table, using newspapers as a tablecloth. 2) bring beer. 3) have fun with it! It's the perfect outdoor party meal!
This no fuss shrimp boil is great. It's as easy as throwing everything in a slow cooker, minus the shrimp, corn and Old Bay. Let your slow cooker do it's thing while you go about your day. The sausage will add a meaty and amazing smoky flavor (smoked sausage or kielbasa works great) and whole lemon will add a fresh zing. And don't forget to add the beer! It'll add a great flavor to your broth. Finally, add your shrimp, corn and seasoning in the last hour to avoid overcooking. Now you're ready for a shrimp boil!
Slow Cooker Shrimp Boil
8
20 mintes
8 hours
8 hours 20 minutes
1 pound small red potatoes, cut in halves
1 pound smoked sausage, cut into 1 inch pieces
1 (12 ounce) can of beer (pilsner)
6 cups water
2 tablespoons Louisiana hot sauce
2 tablespoons italian seasoning
1 cup large diced celery
1 cup large diced onion
5 cloves garlic, roughly chopped
3 bay leaves
1 lemon, cut in half
1 pound large unpeeled shrimp
2 ears corn, shucked or frozen, cut into 2 inch pieces
3 tablespoons Old Bay Seasoning
½ cup roughly chopped parsley
½ cup thinly sliced green onions
In a 6-quart slow cooker, add everything from potatoes to bay leaves. Remove seeds from lemon and juice into slow cooker. Add lemon halves to slow cooker.
Set slow cooker to low and cook for 7 hours.
Stir in shrimp, corn and Old Bay. Cook for an additional hour on low.
Garnish with parsley and geen onions.
