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

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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