Slow Cooker Southern Shrimp Boil

A delicious and easy one-pot meal featuring shrimp, sausage, and vegetables, all slow-cooked with vibrant spices for a true Southern treat.

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Prep Time 20

Cook Time 4 30

Total Time 4 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Southern

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound large shrimp, peeled and deveined Fresh shrimp is best for flavor and texture.
1 pound smoked sausage, sliced Choose your favorite type of smoked sausage.
4 cups baby red potatoes, halved
4 ears corn, cut into thirds Fresh or frozen corn can be used.
1 medium onion, chopped Yellow or white onion works well.
4 cloves garlic, minced Fresh garlic adds great flavor.
1 tablespoon Old Bay seasoning Adjust according to taste.
1 teaspoon cayenne pepper Optional for some heat.
4 cups chicken broth
to taste fresh parsley for garnish
as needed lemon wedges for serving Squeezed over the shrimp for added flavor.

Method

Preparation

Start by peeling and deveining the shrimp. Halve the baby potatoes, chop the onion, and cut the corn into thirds.

Cooking

Place the potatoes at the bottom of the slow cooker, followed by the sausage slices.
Toss in the chopped onion, minced garlic, and sprinkle the Old Bay seasoning and cayenne pepper over the top.
Pour in the chicken broth, ensuring everything is submerged slightly.
Cover the slow cooker and set it on low for 4 hours.
After 4 hours, add the corn pieces and cook for an additional 30 minutes.
Then stir in the shrimp for the last 5-10 minutes until they turn pink and opaque.

Serving

Garnish with fresh parsley and serve with lemon wedges on the side.

Notes

Freshness matters; always opt for the freshest shrimp available. You can customize the spice level with cayenne pepper or jalapeños. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.