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Crock pot shrimp boil with corn and sausage

Crock Pot Shrimp Boil

Crock pot shrimp boil is a bold, buttery one-pot seafood feast with shrimp, sausage, potatoes, and corn. This easy Southern-style slow cooker recipe is perfect for laid-back dinners, backyard parties, or effortless weeknight meals.
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Prep Time 10 minutes
Cook Time 4 hours
Resting Time 0 minutes
Total Time 4 hours 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: Southern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Medium or large shrimp Peeled and deveined
  • 12 oz Smoked sausage Andouille or kielbasa sliced
  • 1 lb Baby potatoes Halved
  • 3 –4 Ears of corn Cut into thirds
  • 4 cups Chicken broth or water
  • 1 Lemon Sliced
  • 4 Garlic cloves Smashed
  • 2 –3 tbsp Old Bay seasoning
  • 1 tbsp Melted butter Optional
  • Salt and pepper To taste

Equipment

  • 1 Slow Cooker 6–8 qt recommended
  • 1 Slotted Spoon For serving

Method
 

  1. Layer potatoes and sausage in the bottom of the slow cooker.
  2. Add garlic, lemon slices, and Old Bay seasoning.
  3. Pour in chicken broth or water until just covering the ingredients.
  4. Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours until potatoes are tender.
  5. Add shrimp, stir gently, and cover. Cook another 20–30 minutes until shrimp is pink and cooked through.
  6. Taste the broth and adjust seasoning if needed.
  7. Serve hot with lemon wedges and melted butter if desired.

Notes

  • Frozen shrimp can be used, just thaw before cooking.
  • Add mushrooms or zucchini during the last 30 minutes.
  • Leftovers make a great cold pasta or salad bowl.
  • Double everything to serve a crowd with no extra effort.