If I had known how easy and tasty this recipe for seafood boil was, I would have made it much sooner. You too will love not only how good this shrimp boil but also how easy it is to put it in your table.
Your family will wonder what they did to deserve such a special dinner.
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What is a Seafood Boil?
A true community eating tradition that goes over many generations and different areas of the country. They originally were rooted in the Gulf coastal regions in the south, the Carolinas as well as the New England coastal region. This is what a seafood boils are known as.
Although it is a generalized label for the kind of meal served at parties, big events, and festivals where it is the main part of the meal offered. Seafood boils are differentiated across the areas by the type of seafood that is being made.
Seafood can be steamed, baked, eaten raw or boiled. They are similar to barbecues, fish fry, and or potluck dinners at your church. These types of dinners are also great at large reunions, parties, or big family gatherings.
Is Slow Cooker Shrimp Boil Really Easy to Make?
The answer is Yes, especially when you are using your slow cooker.
Start by prepping your potatoes, sausage, and corn and then set that aside. Then arrange the potatoes, corn, sausage inside of your 6-quart slow cooker. (If you do not have a 6 quart you may need to just use fewer ingredients).
Next, you will want to sprinkle your Old Bay as evenly as possible over the ingredients in the slow cooker. Then add the chopped garlic on top of the Old Bay.
You will squeeze your lemons on top in the crockpot, then once squeezed just place them on top in the crockpot. Once you have completed that, add water to cover the top of the food. Make sure you DO NOT STIR.
Set your slow cooker to High and cook for 4 to 5 hours.
Add the shrimp after your 4 to 5 hours and stir gently and cook another 10 to 15 minutes with the lid on.
Shrimp is added raw. You can peel first if you like but it’s not necessary. The shrimp should steam nice in the hot broth. Shrimp is done when opaque and pink.
Now you will strain the liquid off and serve. Serving with lemon wedges, melted butter, and hot sauce for the spicy people in your life.
What Size Crockpot Should I Use?
For this recipe, I would use a 7-quart crockpot. You may also want to use a crockpot liner which allows for less mess when it is time to clean up. If you want to double a recipe to freeze a 10-quart crockpot may be more what you are looking for.
- 1 pound small red-skinned potatoes, quartered
- 1 pound Cajun smoked Andouille cut into 1-inch pieces
- 2 ears corn, shucked, cut into thirds crosswise ( 6 )
- 4 tbsp. minced garlic
- 1/4 cup Old Bay seasoning
- 1 medium lemon, halved, plus wedges for serving
- 6 cups of water
- 2 pounds large shrimp (16 to 20 per pound) raw. (Sometimes I buy peeled and sometimes I don't. It's your preference)
- Garnish parsley leaves, melted butter, and hot sauce
- Prep all potatoes, sausage and corn. Set to the side.
- Arrange the potatoes, corn, sausage in a 6-quart slow cooker.
- Sprinkle the Old Bay evenly over the ingredients in the slow cooker.
- Top the Old Bay with Garlic
- Squeeze the lemon halves into the slow cooker.
- Place the squeezed lemons on top in the crockpot.
- Add the water to cover the top of the food.
- Do not stir.
- Cover and cook on the HIGH setting, 4 to 5 hours.
- Add the shrimp, stir gently, and cook covered for another 10 to 15 minutes or until shrimp are pink and cooked.
- Strain and serve.
- Serve with the lemon wedges, melted butter, hot sauce. ENJOY!!
Shrimp is added raw. You can peel first if you like but it's not necessary. The shrimp should steam nice in the hot broth. Shrimp is done when opaque and pink.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 372Total Fat 24gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 12gCholesterol 51mgSodium 1995mgCarbohydrates 28gFiber 3gSugar 4gProtein 13g
These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.