Slow Cooker Shrimp Boil
Ingredients
The base
-
1
lb
Baby Potatoes
-
1
large
Onion, sliced thick
-
4
cloves
Garlic, minced
-
1
12 oz
Beer (or broth/water)
-
5
cups
Low Sodium Chicken Stock
The seasonings
-
4
Tbsp
Old Bay Seasoning, divided
-
3
Tbsp
Creole or Cajun Seasoning, divided
The main ingredients
-
2
ears
Corn on the Cob, cut in 4 pieces each
-
1
lb
Smoked Kielbasa (or Andouille), cut in 2.5" pieces
-
2
lbs
Jumbo Shrimp, shell on, deveined, thawed
-
1
whole
Lemon, cut in half
Instructions
- Add the baby potatoes, onion, garlic, beer, chicken stock, 2 Tbsp of Old Bay, and 1 Tbsp of Cajun/Creole seasoning to a slow cooker.
- Cook on Low for 4 hours.
- Add the corn and sprinkle with 1 Tbsp of Old Bay and 1 Tbsp of Cajun/Creole seasoning.
- Cook for 2 hours.
- Add the sausage and cook for 1 hour.
- Add the shrimp, sprinkle with the last Tbsp of Old Bay and the last Tbsp of Cajun/Creole seasoning.
- Cook for 15 to 30 minutes, until the shrimp turns pink.
- Stir well and squeeze the lemon over the shrimp boil.
- Serve straight from the crock or remove the liquid and serve on paper bags.
Nutrition Facts (estimated)
Servings
6 - 8
Calories
245
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
200mg
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