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Easy Slow-Cooker Shrimp Boil

Tender red potatoes, corn, shrimp, smoky sausage, and flavorful Old Bay seasoning give this crockpot seafood boil the classic flavors you love. Because it's all made in the slow cooker, pulling this meal together is a breeze. It's perfect for a party- just serve it with lemon wedges, cocktail sauce, bay leaves, and ice-cold beer. If you can't find turkey andouille, use chicken andouille instead.
Prep Time 3 hours 25 minutes
Servings 6


  • 2 ½ cups water
  • 1 12- fluid-ounce can light beer
  • 3 tablespoons lower-sodium Old Bay seasoning
  • 1 ½ pounds small red potatoes halved
  • 1 medium yellow onion cut into 1/2-inch wedges
  • 1 small lemon sliced
  • 2 bay leaves
  • 8 ounces turkey andouille sausage cut into 1-inch pieces
  • 4 ears fresh corn husks removed, cut crosswise into thirds
  • 2 pounds large unpeeled raw shrimp


  • Stir together the water, beer and Old Bay seasoning in a 5- to 7-quart slow cooker; add the potatoes, onion, lemon and bay leaves. Cover and cook on HIGH until the potatoes are tender-crisp, about 2 hours.
  • Add the sausage and corn; cover and cook on HIGH until the potatoes and corn are tender, about 1 hour. Stir in the shrimp; cover and cook on HIGH until the shrimp turn pink, 12 to 14 minutes. Drain well; discard the bay leaves and lemon slices.
Keyword potatoes, shrimp
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