This crock pot shrimp boil is a perfect dinner for any night of the week. Loaded with succulent shrimp, andouille sausage, corn, red potatoes, and of course classic cajun spices, this seafood boil is made so easily in the slow cooker.
To the bottom of a 6-8 quart slow cooker, lay in the corn and potatoes.
Sprinkle an even layer of half the seafood seasoning over the corn and potatoes.
Add in the sausage and then pour in chicken broth, onion powder, and minced garlic.
Set slow cooker on HIGH and cook for 3 ½ hours.
After 3.5 hours, add shrimp to the crockpot and squeeze lemon juice over them. Sprinkle on the remaining seafood seasoning and set the crockpot to LOW for another 30 minutes.
Serve warm right away.
Notes
You can use old bay seasoning or even creole seasoning as your seafood seasoning. Depending on spice factor add in a little cayenne pepper to spice it up more.
Instead of the smoked beef sausage, try another fully cooked smoky sausage like kielbasa or andouille.
You can substitute red potatoes with yellow or russet potatoes.
Instead of chicken broth opt try beer. Use a pale ale style cold beer to enhance the flavor. Pour in one beer then add broth (or water) to ensure you have enough liquid to equal 4 cups of liquid.
Drizzle your final dish with some melted butter or sprinkle on hot sauce for added flavor.
If using frozen shrimp, leave slow cooker on HIGH for 30 minutes after you add them.
Store leftovers covered in the fridge for up to 3 days.