Caitlin Bensel
Hands-on Time
10 Mins
Total Time
3 Hours 25 Mins
Yield
Serves 6 (serving size: 2 cups)

Tender red potatoes, corn, and shrimp; smoky sausage; and flavorful Old Bay seasoning give this dish classic shrimp-boil flavor. Because it’s all made in the slow cooker, pulling this meal together is a breeze. It’s perfect for a party—just serve with lemon wedges, cocktail sauce, bay leaves, and ice-cold beer. If you can’t find turkey andouille, use chicken andouille instead.

How to Make It

Step 1

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.

Step 2

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.

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