A flavorful slow-cooked version of a Cajun seafood boil, with smoked sausage, shrimp, potatoes and corn!
Course: Entrée
Cuisine: American
Servings: 6
Ingredients
5c.water
1(12 oz) bottle beeror chicken broth
1/4c.Old Bay seasoning
3-4clovesgarlicminced
1 1/2lbs.baby red potatoes
1med.onioncut into quarters
2stalkscelerycut into 1-inch pieces
2lemonscut in half
1lb. cooked kielbasa sausagecut into 1-inch pieces
4cobscorncut into 3-inch chunks
2 lbs. uncookedJumbo shrimptails on, fresh or frozen, thawed
Instructions
Spray the inside of a 6 or 7-quart slow cooker with non-stick cooking spray. Add water, beer or broth, Old Bay Seasoning, and garlic. Stir to combine.
Add potatoes, onion, and celery to the slow cooker. Squeeze lemons overall, and place the lemon halves into the Crock Pot. Cover and cook on LOW for 4-5 hours.
Remove lid; add sausage and corn, cover and cook for 2 hours.
Increase heat to HIGH and stir shrimp in. Cover and cook for an additional 30 minutes.
Using a large strainer, drain the Low Country Boil. Serve this meal on a newspaper-covered table for easy clean-up. Enjoy with melted butter, cocktail sauce, fresh lemons, and Cajun seasoning, if desired.