Slow Cooker Shrimp Boil (Print)
Flavorful shrimp, sausage, potatoes, and corn slow-cooked in a zesty broth—easy and satisfying for family meals.
# Ingredients:
→ Main Ingredients
01 -
900 grams small new potatoes (red or yellow), larger potatoes halved
02 -
950 millilitres low-sodium chicken broth or stock
03 -
450 grams andouille or kielbasa sausage, sliced into 2.5 cm pieces
04 -
4 ears fresh corn, husked and quartered
05 -
2 tablespoons Old Bay seasoning
06 -
0.5 teaspoon cayenne pepper, adjust to taste
07 -
900 grams large shrimp, tails on
08 -
60 grams butter, melted
09 -
2 tablespoons fresh parsley, chopped
→ Optional Accompaniments
10 -
Cocktail sauce, for serving
11 -
Lemon wedges
# Steps:
01 -
Cut large new potatoes into bite-size pieces and quarter each ear of corn.
02 -
Place potatoes in a 6 or 7 litre slow cooker. Pour chicken broth over potatoes. Add sausage slices on top and sprinkle with Old Bay seasoning and cayenne pepper.
03 -
Arrange corn quarters over the sausage layer.
04 -
Cover and cook on low for 7 to 8 hours (or high for 3 to 4 hours), until the potatoes and corn are tender.
05 -
Increase heat to high. Gently add shrimp to the cooker and stir to combine. Cover and cook for an additional 10 minutes, until shrimp are opaque.
06 -
Transfer mixture with a slotted spoon to a large bowl or serving platter. Drizzle some cooking liquid over top. Combine melted butter and parsley, then drizzle over the dish and toss gently. Serve with lemon wedges and cocktail sauce if desired.
# Additional Notes:
01 -
For even cooking, cut larger potatoes so all pieces are similar in size.