Description
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.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: Southern / Cajun-Inspired
