Approved by the 
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
4 hrs
Cal/Serv:
788
The end of summer usually calls for a shrimp boil, but it’s almost always too hot to turn the stove on at that time of year. The solution is simple: Throw those same ingredients into the slow cooker and let the machine do the work while you lounge in the sun. Baby potatoes, sweet corn, spicy sausage, and lemons swimming in a flavorful broth play a supporting cast to the star of the show—juicy shrimp tossed in plenty of Old Bay seasoning. This is the kind of hands-off meal that makes summer entertaining a breeze. Just dump, cook, and roll out the newspaper. Keep on reading to find out what ingredient will take your boil from meh to mmMMmm.
The ingredient swap that’ll put you on the fast track to a flavor-packed boil is…drumroll please…Cajun-style andouille sausage! I love kielbasa (especially grilled!), but I’d always thought that it’s just not the right choice for a boil. Andouille is spiked with spices like garlic, paprika, and celery powder (also found in Old Bay!) that will give the boil a little more oomph.
Have you tried this? Let us know how it went in the comments!
Advertisement - Continue Reading Below
Ingredients
- 1
medium yellow onion, finely chopped
- 8
cloves garlic, peeled, smashed
- 4
bay leaves
- 1 lb.
baby potatoes, halved
- 3 cups
low-sodium seafood broth, vegetable broth or water
- 1 Tbsp.
white vinegar
- 1 tsp.
mustard seeds
- 1/2 tsp.
celery salt
- 6 tsp.
(or more) Old Bay seasoning, divided
- 2
ears of corn, each cut into 4 pieces
- 12 oz.
andouille sausage, sliced on a bias 1/2" thick
- 1 lb.
large peeled, deveined, tail-on shrimp
- 1
lemon, cut into 8 wedges
- 1/2 cup
(1 stick) unsalted butter, room temperature
- 2 Tbsp.
chopped fresh parsley
Directions
- Step 1In a slow cooker, combine onion, garlic, bay leaves, potatoes, broth, vinegar, mustard seeds, celery salt, and 4 tsp. Old Bay. Cover and cook on high for 1 hour.
- Step 2Add corn and sausage and stir to combine. Cover and continue to cook for 2 hours.
- Step 3Uncover and stir to combine. Season shrimp with 2 tsp. Old Bay. Add shrimp and 4 lemon wedges to slow cooker, cover, and cook on high until shrimp are cooked through, about 10 minutes more.
- Step 4Carefully strain shrimp mixture through a large fine-mesh sieve or colander into a medium pot. Return shrimp and vegetables to slow cooker to keep warm. Bring liquid to a boil and cook, stirring occasionally, until reduced by about half, 15 to 20 minutes. Remove from heat and whisk in butter until melted.
- Step 5Pour butter mixture over shrimp mixture. Top with parsley. Taste and add more Old Bay, if desired. Serve with remaining 4 lemon wedges alongside.
Advertisement - Continue Reading Below
15 Editor-Approved No-Bake Desserts
39 Best Grilled Vegetable Recipes
Happy Hour Sips & Snacks
39 Best Summer Pie Recipes
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below