Slow-Cooker Shrimp Boil


1/4 cup seafood seasoning, such as Old Bay

2 large ears yellow corn, husked and cut in to 1-inch pieces

1 1/2 pounds large, deveined, shell-on shrimp

8 ounces kielbasa, halved lengthwise and cut into 2-inch pieces

3 cloves garlic, lightly smashed

2 bay leaves

2 medium yellow onions, cut into eighths

1/2 cup chopped fresh parsley

1/4 cup fresh lemon juice

Crusty bread, for serving

3 pounds very small red bliss potatoes (each about 1-inch in diameter)Add to Shopping List


  1. Put the potatoes, garlic, bay leaves, onions, 2 tablespoons of the seafood seasoning and 4 cups water in the insert of a 6-quart slow cooker. Stir to combine. Cover with a lid and cook on low heat for 4 hours.
  2. Remove the lid and switch to high heat. Gently stir in the corn, shrimp, sausage and the remaining 2 tablespoons seafood seasoning. Cover with a lid and cook until the shrimp turn opaque and the sausage is warm through, 30 to 45 minutes. Gently stir in the parsley and lemon juice.
  3. Serve directly from the slow cooker or pour into a large serving bowl and serve immediately with crusty bread.

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