Slow Cooker Shrimp Boil

Course Main Dish
Cuisine Seafood


  • 1/4 cup old bay seasoning
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon hot sauce optional
  • 1 1/2 pounds small red potatoes
  • 1 Medium Sweet onion cut into wedges
  • 1 head garlic halved
  • 2 bay leaves
  • 1 package smoked andouille sausage cut into 1-inch pieces, 12.8-ounce
  • 3 ears corn each cut crosswise into 3 pieces
  • 2 pounds medium or large shrimp
  • 2 tablespoons chopped fresh parsley leaves


  • melted butter
  • hot sauce
  • Cocktail sauce
  • lemon wedges
  • beer


  • In a 6-qt slow cooker, whisk together Old Bay seasoning, lemon juice, hot sauce and 6 cups water.
  • Add in potatoes, onion, garlic and bay leaves into the slow cooker. Cover and cook on low heat for 3-4 hours, or until potatoes are almost tender.
  • Stir in sausage and corn; cover and cook on high heat for 30 minutes.
  • Stir in shrimp. Cover and cook on high heat, stirring twice, until shrimp are opaque and pink, about 20-30 minutes.
  • Serve immediately, garnished with parsley, if desired.
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