Crockpot Shrimp Boil
This crockpot shrimp boil is packed with juicy shrimp, tender potatoes, smoky sausage, and sweet corn — all simmered in a flavorful, seasoned broth. It’s an easy, hands-off way to make a classic seafood boil right in your slow cooker, perfect for family dinners or casual gatherings.
Servings: 6
Ingredients
- 1.5 lb red skinned potatoes cut in half
- 2 ropes andouille sausage sliced 1-inch thick
- 3-4 sweet corn on the cob shucked and cut into thirds
- 1 onion sliced
- 5 garlic cloves minced
- 4 cups chicken broth
- 1-2 cups water as needed
- 2 tablespoons old bay seasoning
- 2 tablespoons creole/cajun seasoning
- 2 lbs raw jumbo shrimp deveined with tails on & thawed
- 1 lemon juiced
- Chopped parsley for topping
Instructions
- Add the potatoes, sliced sausage, corn on the cob pieces, onion, and garlic to the bottom of your crockpot.
- Pour in the chicken broth, water, and all of the seasonings. Give everything a quick stir so the spices distribute.
- Cover and cook on Low for 5–6 hours or High for 3–4 hours, until the potatoes are fork-tender.
- In the last 30–60 minutes, stir in the raw shrimp (make sure they’re thawed if previously frozen). Cover and cook until the shrimp are pink, opaque, and fully cooked through.
- Just before serving, stir in the fresh lemon juice and sprinkle with chopped parsley for a bright, fresh finish.