Slow Cooker

Slow-Cooker Low-Country Shrimp Boil

June  5, 2019
9 Ratings
Photo by Meredith Corporation
  • Cook time 4 hours
  • Serves 12
Author Notes

Excerpted from Better Homes and Gardens Fast or Slow © 2018 by Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Food52

What You'll Need
  • 2 cups bottled clam juice
  • 1 cup water
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 2 tablespoons seafood seasoning (such as Old Bay)
  • 1 pound small red potatoes (1 to 1 1/2–inch diameter), halved
  • 12 to 16 ounces cooked kielbasa or other link sausage, cut into 2-inch pieces
  • 4 ears fresh sweet corn, husks and silks removed, halved crosswise
  • 1 1/2 pounds fresh or frozen jumbo unpeeled shrimp (16/20 count), thawed
  • 1 lemon, plus more wedges for serving
  • Melted butter, for serving
  1. In a 6-quart slow cooker, stir together the first 7 ingredients (through kielbasa). Cover and cook on high 3 hours or until potatoes are nearly tender. Add corn and shrimp; cook 1 hour more or until corn is tender and shrimp are opaque.
  2. Transfer potatoes, sausage, corn, and shrimp to a serving platter. Squeeze lemon over shrimp boil. Serve with melted butter and lemon wedges.

See what other Food52ers are saying.

  • Dawn DeSimone
    Dawn DeSimone
  • Callen80
  • Nora L Walsh
    Nora L Walsh
  • adavis

7 Reviews

Callen80 August 6, 2020
I was really excited to try this, my only issue was not enough liquid for all those items...only 2 cups of clam juice and a cup of water isn’t enough to cover and coat all that. I was wondering how it’d cook the shrimp and corn after just adding the first 7 like it says...
Nora L. July 15, 2020
This was delicious! Very simple. Will definitely make again!
adavis September 23, 2019
I used a large slow cooker on high, but next time I will put the corn in at the bottom layer, then potatoes and kielbasa in for the last hour since it is already cooked.
Dawn D. June 11, 2019
Serves 12? I don't think so. Didn't make this, but I believe it needs to be tried in the Test Kitchen. Not sure you need to make these ingredients in a slow cooker.....
Karen June 20, 2019
I agree that the servings should be 4-6, but I tried the recipe in a large crockpot and it works fine on low. A great summertime meal without a hot kitchen!
Tracy June 10, 2019
The flavors of this dish were awesome. But, the cooking times of the components was a problem. The potatoes were mush, the sausage and shrimp were overcooked and the corn was practically raw. Next time I will cook the corn separately and reduce the overall cook time, adding the cooked corn at the end.
Karen June 20, 2019
Using the low setting instead of high worked for me. Potatoes and sausage were tender, and I subbed Birdseye ears (thawed) for fresh corn.