The Slow Cooker Shrimp Boil with Andouille Sausage Recipe is a wonderfully comforting and flavorful meal that brings the classic Southern seafood boil right into your slow cooker. Imagine tender shrimp mingling with smoky andouille sausage, sweet corn, and baby potatoes all soaked in a rich, buttery broth infused with Old Bay seasoning and plenty of aromatic garlic and onion. This dish is perfect for gathering friends or family around the table for a festive, hands-on dinner that’s as easy to prepare as it is delightful to eat. If you love seafood with a little spicy kick and don’t want to spend hours at the stove, this recipe will become one of your top go-tos.

Slow Cooker Shrimp Boil with Andouille Sausage Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients makes all the difference in nailing the perfect balance of flavors and textures in this dish. Each component plays its role, from the tender potatoes that soak up the spices to the bold andouille sausage adding a smoky depth.

Yellow onion: Adds a sweet and savory base flavor that softens beautifully during slow cooking.
Garlic cloves: Bring a punch of aromatic depth and warmth throughout the broth.
Bay leaves: Infuse subtle herbal notes that enhance the overall taste.
Baby potatoes: Their creamy texture perfectly absorbs the spiced broth.
Seafood broth (or vegetable broth/water): Acts as the flavorful cooking liquid that carries all the spices.
White vinegar: Adds a hint of tang that brightens the rich flavors.
Mustard seeds: Provide a gentle piquancy and subtle crunch to the broth.
Celery salt: Enhances savory flavors with a touch of earthiness.
Old Bay seasoning: The star seasoning bringing classic seafood boil spices with a perfect level of heat and complexity.
Corn on the cob: Adds sweetness and vibrant color, breaking up the savory meat and potatoes.
Andouille sausage: Sliced thickly for smoky, spicy richness that complements the shrimp.
Large peeled, deveined shrimp: The centerpiece protein cooked just right for a tender bite.
Lemon wedges: Bring freshness and a zesty kick when squeezed over the finished dish.
Unsalted butter: Whisked into the reduced broth for a luscious finish that ties everything together.
Fresh parsley: Adds a pop of color and herbaceous brightness as a finishing touch.

How to Make Slow Cooker Shrimp Boil with Andouille Sausage Recipe

Step 1: Build Your Flavorful Base

Start by layering your slow cooker with the finely chopped yellow onion, smashed garlic cloves, bay leaves, and halved baby potatoes. Pour in the seafood broth along with white vinegar, mustard seeds, celery salt, and four teaspoons of Old Bay seasoning. This blend creates a deeply savory and aromatic broth that infuses every ingredient. Cover and cook on high for one hour to soften the potatoes and allow the spices to meld.

Step 2: Add Corn and Andouille Sausage

Next, stir in the cut corn on the cob and thickly sliced andouille sausage. The sausage will release its smoky, spicy essence into the broth, complementing the sweetness of the corn. Cover again and cook on high for an additional two hours. This mid-cook addition ensures the sausage and corn cook through without becoming mushy, maintaining their pleasing textures.

Step 3: Introducing the Shrimp and Lemon

Uncover the pot and give everything a gentle stir to combine. Toss the shrimp with the remaining two teaspoons of Old Bay seasoning to evenly coat them with flavor. Add the shrimp along with four lemon wedges into the slow cooker. Cook on high just until the shrimp turn pink and are cooked through, about 10 minutes. This brief cooking keeps the shrimp tender and prevents overcooking.

Step 4: Strain and Reduce the Broth

Carefully strain the shrimp, sausage, potatoes, and corn mixture through a fine mesh sieve or colander, reserving the broth in a saucepan. Return the shrimp and vegetables to the slow cooker to stay warm. Bring the broth to a boil over medium-high heat and reduce it by about half, stirring occasionally. This concentrated broth will be rich and flavorful, acting as the perfect sauce when finished.

Step 5: Finish with Butter and Parsley

Remove the reduced broth from the heat and whisk in unsalted butter until fully melted, creating a silky, decadent sauce. Pour this buttery mixture over the shrimp boil in the slow cooker and sprinkle freshly chopped parsley on top. Serve with the remaining lemon wedges to squeeze over each portion just before eating for a fresh burst of citrus.

How to Serve Slow Cooker Shrimp Boil with Andouille Sausage Recipe

Garnishes

For a dish as vibrant and hearty as this, simple garnishes make a big difference. Fresh lemon wedges are a must to cut through the richness, while a sprinkle of chopped parsley adds a fresh, herbal note and bright color. You can also add a few extra shakes of Old Bay seasoning at the table if you love a little more heat.

Side Dishes

Because this Slow Cooker Shrimp Boil with Andouille Sausage Recipe is packed with potatoes and sausage, sides should be light and refreshing. A crisp green salad with a zingy vinaigrette, crusty bread to soak up the buttery broth, or even a tangy coleslaw will balance out the meal beautifully.

Creative Ways to Present

For a fun and casual twist, serve the entire shrimp boil spread out on a large table covered with newspaper or butcher paper. This encourages communal dining and makes the experience lively and interactive. Alternatively, layer the shrimp boil in large shallow bowls, drizzling extra butter sauce over the top for an elegant presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers from this shrimp boil are best stored in an airtight container in the refrigerator and consumed within two days. Keep the shrimp and vegetables separate from the broth if possible to maintain the best texture.

Freezing

While shrimp can sometimes get rubbery after freezing, you can freeze the broth and vegetables separately for up to three months. Add freshly cooked shrimp when reheating to keep the texture tender.

Reheating

Reheat gently in a saucepan over low heat to avoid overcooking the shrimp. If reheating frozen broth and vegetables, thaw overnight in the refrigerator and warm slowly. Add fresh shrimp at the end of reheating if desired.

FAQs

Can I use frozen shrimp for this recipe?

Yes! Just make sure to thaw the shrimp completely before adding them to the slow cooker to ensure even cooking and to avoid excess water diluting the broth.

Is andouille sausage spicy?

Andouille sausage typically has a medium level of spice with smoky, garlicky notes, but heat can vary by brand. Adjust the amount of Old Bay seasoning to balance the spice to your liking.

Can I make this recipe in an instant pot?

While this recipe is designed for slow cooking, you can adapt it for an instant pot using the sauté and pressure cook functions, but timing and liquid amounts may need adjustment.

What can I substitute for Old Bay seasoning?

If you don’t have Old Bay, try a blend of paprika, celery salt, black pepper, cayenne, and mustard powder to create a similar flavor profile.

How spicy is this Slow Cooker Shrimp Boil with Andouille Sausage Recipe?

The recipe offers a moderate level of heat from the andouille sausage and Old Bay seasoning, but you can always adjust the seasoning to make it milder or spicier depending on your preference.

Final Thoughts

This Slow Cooker Shrimp Boil with Andouille Sausage Recipe is a delightful way to enjoy a seafood classic without any fuss or last-minute stress. It’s perfect for weekend gatherings, family dinners, or whenever you want comfort food with a little Southern flair. Give it a try and watch how quickly it becomes a beloved staple in your recipe collection!

Slow Cooker Shrimp Boil with Andouille Sausage Recipe

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4.2 from 79 reviews

Author: admin
Total Time: 3 hours 25 minutes
Yield: 6 servings 1x

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Description

This Slow Cooker Shrimp Boil with Andouille Sausage is a flavorful and easy-to-make seafood feast perfect for a casual family dinner or a friendly gathering. Combining tender shrimp, smoky andouille sausage, sweet corn, and baby potatoes, all cooked together in a richly seasoned broth using a slow cooker, results in a hearty, comforting dish with layers of spice and zest. The final touch of melted butter infused with the cooking liquid elevates the dish with a luscious finish.

Ingredients

Scale

Base Ingredients

1 medium yellow onion, finely chopped
8 cloves garlic, peeled and smashed
4 bay leaves
1 pound baby potatoes, halved
3 cups low-sodium seafood broth, vegetable broth, or water
1 tablespoon white vinegar
1 teaspoon mustard seeds
1/2 teaspoon celery salt
6 teaspoons Old Bay seasoning (divided)

Main Components

2 ears of corn, cut into 4 pieces each
12 ounces andouille sausage, sliced on a bias (1/2-inch thick)
1 pound large peeled, deveined, tail-on shrimp
1 lemon, cut into 8 wedges

Finishing Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons chopped fresh parsley

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Instructions

Prepare the base ingredients: In a slow cooker, combine the finely chopped onion, smashed garlic cloves, bay leaves, halved baby potatoes, broth of choice, white vinegar, mustard seeds, celery salt, and 4 teaspoons of Old Bay seasoning. Cover the slow cooker and cook on high for 1 hour to allow the flavors to meld and the potatoes to begin softening.
Add corn and sausage: Next, add the corn pieces and sliced andouille sausage to the slow cooker. Stir gently to combine all ingredients evenly. Cover again and continue cooking on high for an additional 2 hours, ensuring the sausage flavors infuse and the vegetables become tender.
Cook the shrimp: Uncover the slow cooker and stir to mix the ingredients well. Season the peeled, deveined shrimp with the remaining 2 teaspoons of Old Bay seasoning. Add the shrimp and half of the lemon wedges (4 wedges) into the slow cooker. Cover and cook on high for about 10 minutes or until the shrimp are fully cooked through and opaque.
Strain and reduce broth: Carefully strain the entire shrimp mixture using a large fine-mesh sieve or colander into a medium pot, reserving the solids (shrimp and vegetables) and returning them to the slow cooker to keep warm. Bring the strained liquid to a boil over medium-high heat and cook it down, stirring occasionally, until reduced by about half, approximately 15-20 minutes. Remove from heat and whisk in the unsalted butter until fully melted and emulsified into the reduced broth.
Combine and serve: Pour the buttery reduced broth mixture back over the shrimp and vegetable mixture in the slow cooker. Sprinkle chopped fresh parsley on top for brightness. Serve the shrimp boil with the remaining 4 lemon wedges on the side for squeezing. Enjoy this warm, comforting seafood boil straight from the slow cooker.

Notes

Adjust Old Bay seasoning quantity according to spice preference.
Using low-sodium broth helps control overall sodium content.
Ensure shrimp are not overcooked; they cook quickly in the slow cooker.
Tail-on shrimp can add extra flavor and easier handling, but peeled shrimp can be used as well.
Leftovers can be refrigerated and reheated gently to avoid toughening the shrimp.

Prep Time: 15 minutes
Cook Time: 3 hours 10 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American, Southern