Shrimp Boil Crockpot (Print Version)
Tasty sausage, sweet corn, potatoes, and shrimp cooked all together in a punchy broth—simple and filling for any family night.
# Ingredients:
→ Main Ingredients
01 -
60 grams melted butter
02 -
950 millilitres chicken stock, reduced salt
03 -
2 tablespoons chopped fresh parsley
04 -
900 grams shell-on shrimp, large, tail attached
05 -
2 tablespoons Old Bay blend
06 -
0.5 teaspoon cayenne, or more if you like it hot
07 -
450 grams andouille or kielbasa, sliced into thick rounds
08 -
900 grams small new potatoes, red or gold, big ones cut up
09 -
4 ears corn, shucked and cut in quarters
→ Optional Accompaniments
10 -
Lemon wedges
11 -
Cocktail sauce to dunk
# Steps:
01 -
Use a slotted spoon to scoop everything onto a big bowl or serving tray. Spoon some broth on top. Mix parsley into the melted butter, pour that over everything, and give it a little toss. Offer with lemon and cocktail sauce if you like.
02 -
Kick the slow cooker up to high. Toss in your shrimp, stir gently, and pop the lid back on. Let them cook about 10 minutes. They're ready when they're a nice pink and not see-through anymore.
03 -
Put on the lid and cook everything on low for 7 to 8 hours, or crank it to high for 3 to 4 hours if you’re in a hurry. Potatoes and corn should get soft.
04 -
Stack up your corn quarters on top of the sausage stuff.
05 -
Drop potatoes into your slow cooker. Pour chicken broth all over. Pile on sausage pieces, then sprinkle with Old Bay and cayenne.
06 -
Chop big potatoes into bite-size chunks and cut each ear of corn into four pieces.
# Notes:
01 -
To keep everything cooking evenly, slice up your potatoes so they're all about the same size.