Slow Cooker Shrimp Boil 

A shrimp boil is a classic Southern dish, perfect for gatherings and summer feasts. This slow cooker version simplifies the process, allowing you to enjoy the flavors without the hassle. Tender baby potatoes, sweet corn, spicy andouille sausage, and juicy shrimp are simmered in a flavorful broth, seasoned with Old Bay and mustard seeds. The addition of lemon wedges and a buttery finish elevate the dish, making it a delightful meal for 4 to 6 servings.

Ingredients

• 1 medium yellow onion, finely chopped
  
  

• 8 cloves garlic, peeled and smashed
  
  

• 4 bay leaves
  
  

• 1 lb. baby potatoes, halved
  
  

• 3 cups low-sodium seafood broth, vegetable broth, or water
  
  

• 1 tbsp white vinegar
  
  

• 1 tsp mustard seeds
  
  

• ½ tsp celery salt
  
  

• 6 tsp Old Bay seasoning, divided
  
  

• 2 ears of corn, each cut into 4 pieces
  
  

• 12 oz andouille sausage, sliced on a bias ½" thick
  
  

• 1 lb large peeled, deveined, tail-on shrimp
  
  

• 1 lemon, cut into 8 wedges
  
  

• ½ cup (1 stick) unsalted butter, room temperature
  
  

• 2 tbsp chopped fresh parsley
  
  

Directions

1. In a slow cooker, combine onion, garlic, bay leaves, potatoes, broth, vinegar, mustard seeds, celery salt, and 4 tsp Old Bay. Cover and cook on high for 1 hour.
   
   

2. Add corn and sausage; stir to combine. Cover and continue to cook on high for 2 hours.
   
   

3. Uncover and stir. Season shrimp with 2 tsp Old Bay. Add shrimp and 4 lemon wedges to the slow cooker. Cover and cook on high until shrimp are cooked through, about 10 minutes.
   
   

4. Carefully strain the mixture through a fine-mesh sieve or colander into a medium pot. Return shrimp and vegetables to the slow cooker to keep warm. Bring the liquid to a boil and cook, stirring occasionally, until reduced by about half, 15–20 minutes. Remove from heat and whisk in butter until melted.
   
   

5. Pour the butter mixture over the shrimp and vegetables. Top with parsley. Taste and add more Old Bay if desired. Serve with remaining lemon wedges.
   
   

Nutritional Information (Per Serving)

• Calories: 788
  
  

• Protein: 45g
  
  

• Fat: 39g
  
  

• Carbohydrates: 66g
  
  

• Fiber: 7g
  
  

• Sodium: 1,200mg