I love this recipe because it turns a traditionally labor-intensive boil into a simple, hands-off crockpot meal. I get tender potatoes, juicy shrimp, smoky sausage, and sweet corn all infused with Cajun and Old Bay flavor. It’s perfect for family dinners, potlucks, or any laid-back gathering where I want big flavor without babysitting the stove.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1.5 lb red skinned potatoes, cut in half 2 ropes andouille sausage, sliced 1-inch thick 3–4 sweet corn on the cob, shucked and cut into thirds 1 onion, sliced 5 garlic cloves, minced 4 cups chicken broth 1–2 cups water, as needed 2 tablespoons Old Bay seasoning 2 tablespoons Creole/Cajun seasoning 2 lbs raw jumbo shrimp, deveined with tails on and thawed 1 lemon, juiced Chopped parsley, for topping
Directions
I add the potatoes, sausage, corn, onion, and garlic to the bottom of the crockpot.
I pour in the chicken broth, water, and seasonings, giving everything a quick stir so the spices distribute evenly.
I cover and cook on Low for 5–6 hours or High for 3–4 hours until the potatoes are fork-tender.
In the last 30–60 minutes, I stir in the thawed shrimp and continue cooking until they turn pink and opaque.
Just before serving, I stir in the fresh lemon juice and top everything with chopped parsley.
Servings and Timing
This recipe makes 6 servings. Prep time: 15 minutes Cook time: 5 hours Total time: 5 hours 15 minutes
Variations
I swap the andouille sausage for smoked kielbasa when I want a milder flavor.
I use baby potatoes to skip cutting.
I add a splash of hot sauce or a pinch of cayenne when I want extra heat.
I stir in melted butter at the end for a richer, more traditional boil flavor.
I mix in crab legs or mussels to turn it into a fuller seafood feast.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. Shrimp can overcook easily, so I reheat gently in a skillet over low heat or in the microwave in short intervals. I avoid freezing this dish because potatoes and shrimp tend to change texture once thawed.
FAQs
How do I prevent the shrimp from overcooking?
I add them in the last 30–60 minutes and check frequently since shrimp cook quickly.
Can I use frozen shrimp?
I make sure they’re fully thawed before adding them so they cook evenly and don’t water down the broth.
Can I substitute another seasoning for Old Bay?
Yes, I use extra Cajun seasoning or a mix of paprika, celery salt, garlic powder, and pepper in a pinch.
Can I make this spicier?
Absolutely. I add cayenne, red pepper flakes, or a dash of hot sauce.
What should I serve with a shrimp boil?
I love serving it with crusty bread, coleslaw, or a simple green salad to balance the richness.
Conclusion
I love how this crockpot shrimp boil transforms simple ingredients into a hearty, flavor-packed meal with almost no effort. It’s a fun, comforting dish that feels special enough for gatherings but easy enough for weeknights. Whenever I crave bold seafood boil flavors without all the work, this slow-cooked version is the one I turn to.
A hands-off, flavor-packed shrimp boil made easy in the slow cooker with juicy shrimp, corn, sausage, and potatoes. Perfect for family dinners or casual gatherings.
Ingredients
1.5 lb red-skinned potatoes, cut in half
2 ropes andouille sausage, sliced 1-inch thick
3–4 sweet corn on the cob, shucked and cut into thirds
1 onion, sliced
5 garlic cloves, minced
4 cups chicken broth
1–2 cups water, as needed
2 tablespoons Old Bay seasoning
2 tablespoons Creole/Cajun seasoning
2 lbs raw jumbo shrimp, deveined with tails on & thawed
1 lemon, juiced
Chopped parsley, for topping
Instructions
Add potatoes, sausage, corn, onion, and garlic to the crockpot.
Pour in chicken broth, water, and seasonings. Stir to combine.
Cover and cook on Low for 5–6 hours or High for 3–4 hours, until potatoes are fork-tender.
In the last 30–60 minutes, add thawed shrimp. Cover and cook until shrimp are pink and opaque.
Before serving, stir in lemon juice and top with chopped parsley for a fresh finish.
Notes
Use raw shrimp for best texture and flavor; avoid pre-cooked shrimp.
Add a pinch of cayenne if you like more heat.
Serve with lemon wedges and crusty bread or over rice.
For easier cleanup, line the crockpot or use a slow cooker liner.
Leftovers store well in the fridge for up to 2 days.
