Baby Yukon gold potatoes, spicy sausage, shrimp, corn on the cob, spices, herbs, and plenty of Old Bay seasoning. What more do you want from your low country boil? And the best thing about this one? It’s right in your crock pot!
I’m all about a low country boil. This one came from my great grandmother, a French trained chef who became a hotel chef in Miami but fell in love with everything Cajun, low country, and Cuban when it came to food.
I didn’t know her very long or very well – she passed when I was little – but I knew her long enough to see her with a big pot on the fire laden with andouille sausage, prawns, potatoes, and corn, seasoned with everything spicy and good, and eventually dumped out on the table and served up with melted butter and Tabasco sauce and even more Old Bay and crusty bread and love.
I love making that version, but I also love the convenience of modern technology, and I love being able to dump the simple ingredients for this version into my Crock pot when I leave for work and being able to come home to the smell and warmth of low country boil.
I’ve lived here long enough to more than embrace Old Bay. I’ve lived in NoVA long enough to put Old Bay on my Old Bay.
All you do with this recipe is throw everything into your slow cooker and come back after about 4 hours or more and throw the shrimp in. Done!
Crock Pot Old Country Shrimp Boil
Serves about 6
What you’ll need:
- 2 tbsp lemon juice
- 1/4 cup Old Bay (and more Old Bay)
- 1 1/2 pounds baby Yukon potatoes
- 1 medium yellow onion, cut into wedges
- 1/2 head garlic
- 2 bay leaves
- 10 oz smoked andouille sausage, cut into 1″ chunks
- 3 ears sweet corn, broken into thirds
- 2 pounds shrimp
How to make it:
1. In a large bowl, whisk together the lemon juice, Old Bay, and 6 cups of water.
2. Throw the potatoes, onion, garlic, bay leaves, and Old Bay, lemon, and water mixture into your Crock Pot. Stir to combine.
3. Cover and cook on low for 4+ hours, or until the potatoes are nice and fork tender.
4. Add the andouille sausage and corn and cook for another hour, this time on high heat.
5. Add the shrimp and stir to combine. Cook for 30 additional minutes on high heat.
6. Drain and serve immediately, garnished with more lemon juice and melted butter.
Note: I am a die-hard red wine drinker, but I prefer this one served with an ice cold beer or a chilled white wine. Which for me, is a sauvignon blanc.
Anyone else using your slow cooker a lot lately to beat the heat? What’s your favorite summer crock pot dish?
