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Crockpot Shrimp Sausage Boil
Stroller Envy

Crockpot Shrimp Sausage Boil

Slow-cooked potatoes and corn with smoked sausage and shrimp added at the end.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb baby red potatoes halved, pieces no larger than 1 inch
  • 4 ears corn husks removed, each cut into 3 pieces
  • 12 oz fully cooked smoked sausage sliced 1/2 inch thick
  • 4 cups low-sodium chicken broth
  • 2 teaspoons Old Bay seasoning
  • 2 garlic cloves minced
  • 1 1/2 lb large raw shrimp peeled, deveined and fully thawed
  • 4 tablespoons unsalted butter
  • 1 lemon cut into wedges
  • 1 baguette about 10 ounces, sliced

Method
 

  1. Combine potatoes, corn, sausage, broth, Old Bay and garlic in a 6-quart slow cooker. Cover and cook on high for 4–4 1/2 hours, until potatoes are tender when pierced.
  2. Stir in thawed shrimp and butter. Cover and cook on high for 15–30 minutes, checking early, until shrimp are pearly and opaque throughout. Slow cookers vary; do not rely on the clock alone.
  3. Use a slotted spoon to transfer food to a serving platter. Spoon some hot broth over it and serve with lemon and bread.

Notes

Equipment: 6-quart slow cooker, instant-read thermometer.
Serving size: one of 6 equal portions.
Keep raw shrimp refrigerated until the potatoes are tender and the broth is hot; shrimp do not cook with the vegetables for the full duration.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.