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
Scale
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.
