Instructions
HOW TO MAKE SLOW COOKER SHRIMP BOIL, IF YOU LIKED IT SAY HELLO
- 2 lbs small new potatoes red or yellow
- 4 cups low-sodium chicken broth or stock
- 1 lb andouille or kielbasa sausage cut into 1-inch pieces
- 4 ears fresh corn husked and quartered
- 2 tbsp Old Bay seasoning
- 1/2 tsp cayenne pepper more or less depending on taste
- 2 lbs large shrimp tails on
- 4 tbsp butter melted
- 2 tbsp chopped parsley
Optional
- cocktail sauce for dipping
- lemon wedges
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Cut larger potatoes in half, should be bite size.
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Place potatoes in 6 or 7 quart slow cooker.
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Add chicken broth.
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Top with sausage and sprinkle on Old Bay seasoning and cayenne.
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Add the corn quarters on top.
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Cover and cook on low for 7 to 8 hours, 3 to 4 hours on high, or until the corn and potatoes are tender.
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Turn the slow cooker to high and gently add the shrimp and stir into mixture.
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Cover and cook for an additional 10 minutes or until the shrimp are opaque.
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Use a slotted spoon to transfer the shrimp boil to a large bowl or serving container. Drizzle some of the cooking liquid over the top.
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Combine the melted butter and parsley and drizzle over the top and toss gently.
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Serve with lemon wedges and cocktail sauce.
Ingredients
- 2 lbs small new potatoes red or yellow
- 4 cups low-sodium chicken broth or stock
- 1 lb andouille or kielbasa sausage cut into 1-inch pieces
- 4 ears fresh corn husked and quartered
- 2 tbsp Old Bay seasoning
- 1/2 tsp cayenne pepper more or less depending on taste
- 2 lbs large shrimp tails on
- 4 tbsp butter melted
- 2 tbsp chopped parsley
- Optional
- cocktail sauce for dipping
- lemon wedges
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