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Crockpot Seafood Boil

Crockpot Seafood Boil Recipe

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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 lb baby red or Yukon gold potatoes, halved if large
  • 3 ears fresh corn, husked and cut into 3-inch pieces
  • 1 lb smoked andouille sausage, sliced into 1/2-inch rounds
  • 1 small yellow onion, sliced thin
  • 4 cloves garlic, minced
  • 2 tbsp Old Bay seasoning, plus more for serving
  • 1 cup low-sodium chicken broth or water
  • 1 lb large shrimp (21/25 count), peeled and deveined, tails on
  • 1/2 cup unsalted butter, melted
  • Juice of 1 lemon
  • Fresh parsley, chopped, for serving

Method
 

  1. Place the potatoes, corn pieces, sausage, onion, and garlic into a 6-quart slow cooker, spreading them in an even layer.
  2. Sprinkle the Old Bay over everything, then pour in the broth. Give a gentle stir.
  3. Cover and cook on high for 2 to 2 1/2 hours, until the potatoes are fork-tender.
  4. Uncover and arrange the shrimp in a single layer on top. Drizzle the melted butter over the shrimp. Cover and cook on high for 15 to 20 minutes, just until the shrimp are pink and curled.
  5. Squeeze the lemon juice over the pot, toss gently, and garnish with parsley. Serve straight from the slow cooker with extra Old Bay.

Notes

Cooking time is based on the high setting; the low setting is not recommended. Shrimp are added near the end to prevent overcooking. Pass extra Old Bay at the table if you want a bigger punch of seasoning.