If you have ever dreamed of bringing the vibrant flavors of a classic seafood boil to your kitchen without fussing over pots and stovetops, you are going to love this Slow Cooker Shrimp Boil with Andouille Sausage Recipe. It’s a lazy cook’s dream made with hearty baby potatoes, sweet corn, spicy andouille sausage, and plump shrimp all simmered in a punchy broth that’s packed with robust seasonings. This dish promises layers of flavor, eye-catching color, and a wonderfully comforting meal that feels like a festive celebration around your table any day of the week.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential, each contributing their own texture and taste to make this Slow Cooker Shrimp Boil with Andouille Sausage Recipe a showstopper. From aromatic spices to fresh veggies and premium sausage, the list is a beautiful blend that keeps things simple but never boring.
- Yellow onion: Adds a natural sweetness and foundational flavor that deepens the broth’s richness.
- Garlic cloves: Smashed for maximum aroma and subtle sharpness without overpowering.
- Bay leaves: Bring a gentle herbal note that ties the dish together.
- Baby potatoes: Tender and hearty, they soak up the flavorful broth perfectly.
- Seafood or vegetable broth: Forms the savory base, with low sodium to balance control over saltiness.
- White vinegar: Adds brightness and helps lift the richness of the sausage and butter.
- Mustard seeds: Impart subtle spice and a slight texture contrast.
- Celery salt: Offers a lightly salty, savory touch that complements the seafood.
- Old Bay seasoning: The iconic seafood blend delivering that classic boil flavor and a hint of heat.
- Corn on the cob: Sweet and juicy, providing a delightful pop of color and crunch.
- Andouille sausage: Adds smoky depth and spicy warmth that balances the shrimp beautifully.
- Large shrimp: The star protein — plump, tender, and soaking up all the wonderful flavors.
- Lemon wedges: Used both in cooking and serving for a bright, zesty finish.
- Unsalted butter: Melted into the broth for a luscious, silky finish.
- Fresh parsley: For a fresh, grassy garnish that elevates every bite.
How to Make Slow Cooker Shrimp Boil with Andouille Sausage Recipe
Step 1: Build Your Flavor Base
Start by layering your slow cooker with the chopped yellow onion, smashed garlic, and bay leaves — these provide an aromatic backdrop. Toss in the halved baby potatoes and pour in the broth alongside vinegar, mustard seeds, celery salt, and part of the Old Bay seasoning. This combination sets the stage for the slow infusion of flavors while the potatoes soften to tender goodness over the first hour on high heat.
Step 2: Bring in Corn and Sausage
After that initial cooking, it’s time to add your corn pieces and slices of smoky andouille sausage. Give everything a good stir to distribute the spices and ingredients evenly. With the lid back on, continue cooking for two more hours on high. This slow melding allows the sausage spices to mingle with the broth, and the corn to release its natural sweetness into the pot.
Step 3: Add the Shrimp and Lemon
Now comes the star element: the shrimp. Toss them with the remaining Old Bay seasoning and slide them gently into the slow cooker along with four lemon wedges. Seal the cooker again and give it about 10 minutes on high. You want the shrimp to cook just until they turn pink and opaque, ensuring they stay tender and juicy rather than rubbery.
Step 4: Create the Rich Butter Broth
Carefully strain all the contents into a medium pot using a fine mesh sieve or colander, separating the flavorful liquid from the solids. Return the shrimp and vegetable mixture back to the slow cooker to keep warm, then bring the strained liquid to a boil on the stove. Stir occasionally until it reduces by about half — roughly 15 to 20 minutes — then whisk in your room temperature butter until it melts into a glossy, luxurious sauce.
Step 5: Assemble and Garnish
Pour this glistening butter broth back over your shrimp and sausage mix in the slow cooker, allowing every component to be coated in pure decadence. Sprinkle chopped fresh parsley on top for freshness and vivid color. Don’t forget to serve it alongside the remaining lemon wedges to brighten each bite with a fresh squeeze.
How to Serve Slow Cooker Shrimp Boil with Andouille Sausage Recipe
Garnishes
While this dish comes packed with flavor, a sprinkle of freshly chopped parsley adds a perfect touch of herbaceous brightness. A few lemon wedges on the side are a must-have for that citrus spark that beautifully cuts through the richness. For an extra pop, some thinly sliced green onions or a light dusting of smoky paprika can intensify color and flavor.
Side Dishes
This Slow Cooker Shrimp Boil with Andouille Sausage Recipe pairs wonderfully with classic Southern sides like crusty French bread, which is perfect for soaking up every last drop of buttery broth. A crisp green salad or coleslaw can offer a refreshing crunch to contrast the tender, savory boil. For something heartier, creamy grits or a baked potato could elevate your meal to next-level comfort food.
Creative Ways to Present
For a festive gathering vibe, serve this shrimp boil family style on a large newspaper-covered table, encouraging guests to dig in with their hands. Alternatively, layer the shrimp, sausage, and vegetables over a bed of steamed rice or in a big shallow serving dish for a more refined presentation. Wrapping some ingredients in parchment paper or using a large rustic wooden board creates an inviting and approachable presentation that encourages conversation over the meal.
Make Ahead and Storage
Storing Leftovers
Place any leftover shrimp boil components together in an airtight container and refrigerate for up to 3 days. Separate the broth if you want to keep the shrimp and vegetables from getting mushy. Just remember to cool everything before sealing the container to preserve freshness and prevent condensation.
Freezing
While shrimp tends to lose a bit of texture after freezing, you can definitely freeze the broth and vegetables separately for up to 2 months. When ready, thaw in the refrigerator overnight and reheat gently in a pot. Add fresh shrimp to the mixture after reheating for the best texture.
Reheating
To reheat your slow cooker shrimp boil, gently warm the components over low heat on the stove or in the slow cooker. Stir occasionally, and if reheating leftovers with shrimp, keep the heat low to prevent overcooking. Adding a splash of broth or water can refresh the texture if things feel dry.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before adding to the slow cooker so they cook evenly and don’t add excess water to the dish.
What if I don’t have andouille sausage?
You can substitute with smoked sausage or kielbasa. The key is a sausage with a good smoky flavor and a little spice to complement the Old Bay seasoning.
Is it possible to make this recipe gluten-free?
Yes! Just ensure your broth and sausage are gluten-free certified, as some brands can contain hidden gluten in their seasonings and fillers.
How spicy is this dish?
The recipe has a nice mild to medium kick thanks to the Old Bay seasoning and andouille sausage, but you can always adjust the heat by adding more or less seasoning or a dash of cayenne pepper.
Can I double this recipe for a larger crowd?
You certainly can. Just be mindful that your slow cooker has enough capacity to cook everything properly without overcrowding — you might need to use two pots or cook in batches for best results.
Final Thoughts
This Slow Cooker Shrimp Boil with Andouille Sausage Recipe is truly a celebration of flavors and ease, allowing you to enjoy the spirit of a seafood boil without the kitchen chaos. It’s perfect for weeknight dinners or casual entertaining, delivering that cozy, indulgent feeling everyone loves. Give it a try, and you might just find your new favorite way to unwind with friends and family around the table.
Print
Slow Cooker Shrimp Boil with Andouille Sausage Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Southern American
Description
This Slow Cooker Shrimp Boil with Andouille Sausage is a flavorful and easy one-pot meal perfect for a family dinner or casual gathering. Combining tender shrimp, smoky sausage, sweet corn, and baby potatoes simmered in a spiced broth with Old Bay seasoning, this recipe lets you enjoy a classic shrimp boil with minimal effort using a slow cooker.
Ingredients
Broth and Seasoning
- 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, or more to taste)
Main Ingredients
- 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
Finishing Touches
- 1 lemon, cut into 8 wedges
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare Broth Base: In a slow cooker, combine the finely chopped yellow onion, smashed garlic cloves, bay leaves, halved baby potatoes, broth (seafood, vegetable, or water), white vinegar, mustard seeds, celery salt, and 4 teaspoons of Old Bay seasoning. Cover and cook on high for 1 hour to develop deep flavors and start cooking the potatoes.
- Add Corn and Sausage: After the first hour, add the cut corn pieces and sliced andouille sausage to the slow cooker. Stir to combine all ingredients well. Cover again and continue cooking on high for an additional 2 hours, allowing the sausage and corn to infuse the broth with their flavors while softening further.
- Cook the Shrimp: Uncover the slow cooker and stir the mixture. Season the shrimp separately with the remaining 2 teaspoons of Old Bay seasoning. Add the seasoned shrimp along with 4 lemon wedges into the slow cooker. Cover and cook on high for about 10 minutes, or until the shrimp turn pink and are cooked through.
- Strain and Reduce Broth: Carefully strain the shrimp and vegetable mixture through a large fine-mesh sieve or colander into a medium pot. Return the shrimp and vegetables to the slow cooker to keep warm. Place the strained liquid on the stovetop and bring it to a boil. Cook the liquid, stirring occasionally, until it reduces by about half, approximately 15-20 minutes. Remove from heat and whisk in the room temperature butter until melted and fully incorporated, creating a rich, buttery sauce.
- Serve: Pour the butter sauce over the shrimp and vegetables in the slow cooker. Sprinkle with freshly chopped parsley. Serve with the remaining 4 lemon wedges on the side so guests can squeeze fresh lemon juice over their portions for added brightness and acidity.
Notes
- You can substitute baby potatoes with red potatoes or fingerlings for variation.
- Adjust Old Bay seasoning quantity according to your preferred spice level.
- Ensure shrimp are added last and cooked just until pink to avoid toughness.
- This recipe can be doubled for larger gatherings but ensure your slow cooker is large enough to accommodate the volume.
- Leftovers store well refrigerated for up to 2 days; reheat gently to avoid overcooking shrimp.
