Slow Cooker Southern Shrimp Boil (Printable Version)
Shrimp, sausage, potatoes, and corn simmer in bold spices for easy Southern-style comfort.
# What You'll Need:
→ Seafood
01 -
1.5 pounds large shrimp, peeled and deveined with tails left on
→ Meat
02 -
1 pound smoked sausage, sliced into 1-inch rounds
→ Vegetables
03 -
1.5 pounds baby red potatoes or Yukon gold potatoes, halved or quartered
04 -
4 ears of corn, cut into 3-inch pieces
05 -
1 lemon, halved
06 -
Chopped fresh parsley, for garnish
07 -
Lemon wedges, for garnish
→ Broth and Seasonings
08 -
4 cups low-sodium chicken broth
09 -
2 tablespoons Old Bay seasoning
10 -
1 tablespoon Cajun seasoning
11 -
1 tablespoon minced garlic
12 -
1 teaspoon smoked paprika
13 -
1/2 teaspoon crushed red pepper flakes, optional
14 -
Salt and freshly ground black pepper, to taste
→ For Finishing
15 -
2 tablespoons unsalted butter, melted
# Step-by-Step Guide:
01 -
Wash potatoes and halve or quarter as needed. Slice smoked sausage into 1-inch rounds. Cut corn into 3-inch pieces. Halve lemon.
02 -
Pour chicken broth into the slow cooker. Add Old Bay seasoning, Cajun seasoning, minced garlic, smoked paprika, crushed red pepper flakes if using, and season with salt and black pepper. Squeeze the lemon halves into the broth, then add the lemon halves to the slow cooker.
03 -
Place potatoes, smoked sausage, and corn evenly into the prepared slow cooker over the broth and seasoning mixture.
04 -
Cover and cook on High for 3 to 3.5 hours, or on Low for 6 to 7 hours, until potatoes are fork-tender.
05 -
Remove lemon halves and add shrimp to the slow cooker. Cover and cook on High for 20 to 30 minutes, or until shrimp are pink and opaque.
06 -
Drizzle melted butter over the shrimp boil and stir gently to coat. Transfer contents to a large serving platter or tray. Garnish generously with chopped parsley and lemon wedges. Serve immediately, offering optional garlic butter for dipping if desired.
# Additional Notes:
01 -
To prevent overcooking, add the shrimp only in the last half-hour of cooking, as they cook quickly and can become rubbery if left too long.