SLOW-COOKER SHRIMP BOIL
This recipe has all of the traditional ingredients of a shrimp boil; potatoes, smoked sausage, corn, onions, shrimp and cajun spices. However, instead of cooking it in a big pot of water, it's cooked in seafood stock in a slow-cooker. What you end up with is tender shrimp, veggies and sausage, swimming in a flavorful juice that is so delicious, you'll definitely want to have some crusty bread to sop it up... or a straw, lol! It may seem counterintuitive, but the shrimp don't get tough due to the long cooking time. They're super tender! Enjoy!
Provided by Teresa G. @sokygal
Categories Seafood
Number Of Ingredients 11
Steps:
- Gather and prep ingredients. Place liner in slow-cooker, if using.
- Add all ingredients (except optional lemon and bread) to slow-cooker. Stir to combine.
- Cover and cook on high heat for 3-4 hours, or until potatoes are fork tender.
- I prefer to serve this in large bowls so that everyone gets plenty of the delicious juice, and I provide corn holders to stick into the ends of the pieces of corn for those who don't care to eat with their fingers.
- *NOTE: You may use unpeeled small red-skinned potatoes, yukon golds etc... If unable to find Louisiana Crab & Shrimp boil, double the amount of the other seafood seasoning. If you like Old Bay seasoning, use that. If you like it spicy, add some cayenne pepper. I give the frozen shrimp a quick rinse under cold water to separate them if they're stuck together.
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