Name: Slow Cooker Shrimp Boil
Prep time: 25 min
Total time: 4 h 55 min
Yield: 6 - 8 serving(s)
Ingredients: 1 1/2 lb. small red potatoes, halved if larger than 2 inches; 5 garlic cloves, lightly crushed; 1 onion, quartered; 1 1/2 tsp. kosher salt; 1/2 tsp. dried thyme; 1 bay leaf; 1/4 c. Creole seasoning; 1 lemon, halved, plus wedges for serving; 1 1/2 lb. large shrimp, peeled and deveined; 12 oz. andouille sausage, sliced 1/4 inch thick on the bias; 2 ears of corn, shucked and cut into thirds; 2 tablespoons fresh parsley, chopped; Melted butter and hot sauce, for serving

Step 1Combine the potatoes, garlic, onion, salt, thyme, bay leaf, 2 tablespoons of the Creole seasoning, and 4 cups water in a 6-quart slow cooker. Juice the halved lemon into the slow cooker and add the squeezed halves. Cover and cook on low until the potatoes are tender, 3½ to 4 hours.

Step 2Add the shrimp, sausage, corn, and the remaining 2 tablespoons Creole seasoning to the slow cooker. Cover and cook on high until the shrimp is cooked through, 30 minutes.

Step 3Remove the lemon halves and bay leaf. Sprinkle the parsley into the slow cooker. Divide among bowls using a slotted spoon. Serve with melted butter, hot sauce, and lemon wedges.

Slow Cooker Shrimp Boil

Ingredients

Directions

Summer