Slow Cooker Low Country Boil
Ingredients:
- 10 cups water
- 2 pounds small red new potatoes, cut in half
- 2 tablespoons minced garlic
- 1 lemon, sliced into quarters
- 1/3 cup old bay seasoning
- 1 tablespoon kosher salt
- 10 ounces Andouille sausage, sliced into 1/2-inch coins
- 6 ears fresh yellow corn, cut into thirds
- 2 pounds large unpeeled raw shrimp
- Lemon wedges
- Cocktail sauce
- Melted butter
Instructions:
- In a 6- or 8-quart slow cooker, combine water, potatoes, minced garlic, lemon slices, old bay seasoning, and kosher salt. Cover and cook on LOW until potatoes are almost tender, about 4 hours.
- After 4 hours, add the sliced Andouille sausage and corn to the slow cooker. Cover again and continue to cook on LOW for an additional 1 hour.
- Once the hour is up, add the large unpeeled raw shrimp to the slow cooker. Raise the temperature to HIGH and cook, stirring occasionally, until the shrimp is opaque and pink, which should take around 40 to 60 minutes.
- Once everything is cooked through, drain and discard the cooking liquid.
- Serve the Low Country Boil with lemon wedges, cocktail sauce, and melted butter on the side for dipping.
Enjoy your Slow Cooker Low Country Boil with friends and family! This recipe should comfortably feed around 8 hungry people, with a little leftover for those who want seconds
Tips for Making Slow Cooker Low Country Boil
- Prep Ahead: To make assembly easier, prep your ingredients the night before. Cut the potatoes, slice the sausage, and prepare the garlic and lemon. Store everything in separate containers in the fridge until you’re ready to cook.
- Customize Seasonings: Adjust the seasoning to your taste preferences. If you prefer a spicier boil, add some crushed red pepper flakes or hot sauce. You can also increase or decrease the amount of Old Bay seasoning based on your preference for seasoning intensity.
- Fresh Ingredients: While canned or frozen corn and pre-cooked shrimp can be used in a pinch, fresh ingredients will give you the best flavor and texture. Look for fresh, firm shrimp and sweet corn for the tastiest results.
- Check for Doneness: Keep an eye on the potatoes as they cook. Cooking times can vary depending on the size of the potatoes and the heat of your slow cooker. Test them with a fork to ensure they’re almost tender before adding the sausage and corn.
- Don’t Overcook the Shrimp: Shrimp cook quickly, especially in a hot slow cooker. Keep a close eye on them once you’ve added them to the pot, as overcooked shrimp can become rubbery. They’re done when they turn opaque and pink.
- Serve with Extras: Alongside the traditional lemon wedges, cocktail sauce, and melted butter, consider offering additional condiments like hot sauce, garlic aioli, or Cajun remoulade for dipping.
- Leftover Ideas: If you have leftovers, repurpose them into other dishes like a seafood hash, shrimp and sausage gumbo, or a hearty seafood stew. The flavors will continue to meld and develop, making for delicious leftover meals.
- Cleanup Tips: To make cleanup easier, consider using slow cooker liners or spraying the inside of the slow cooker with non-stick cooking spray before adding the ingredients. This will help prevent sticking and make washing up a breeze.
FAQ About Slow Cooker Low Country Boil
Q: Can I use frozen shrimp instead of fresh? A: Yes, you can use frozen shrimp, but make sure they’re thawed before adding them to the slow cooker. Thaw them in the refrigerator overnight or under cold running water before cooking.
Q: Can I peel the shrimp before adding them to the slow cooker? A: It’s best to leave the shrimp unpeeled while cooking to help retain their flavor and prevent them from overcooking. You can peel them before serving if desired.
Q: Can I use other types of sausage instead of Andouille? A: Absolutely! Feel free to use your favorite type of sausage or even mix different varieties for added flavor. Smoked sausage, kielbasa, or chorizo are all great options.
Q: How do I store leftovers? A: Transfer any leftovers to an airtight container and refrigerate them promptly. Leftovers should be consumed within 3-4 days for the best quality.
Q: Can I make this recipe ahead of time? A: Yes, you can prepare the ingredients in advance and store them in the refrigerator until you’re ready to cook. Simply add everything to the slow cooker according to the instructions when you’re ready to start cooking.
Q: Can I cook this recipe on high from the beginning instead of low? A: While it’s possible to cook the Low Country Boil on high from the start, cooking it on low allows the flavors to develop more slowly and evenly. If you’re short on time, you can cook it on high, but keep an eye on the potatoes to prevent them from becoming too mushy.
Q: Can I add other vegetables to the slow cooker? A: Absolutely! Feel free to customize the recipe with additional vegetables such as onions, bell peppers, or even Brussels sprouts. Just be mindful of the cooking times and add them accordingly to ensure they’re cooked to your liking.
Q: Can I make this recipe in a smaller slow cooker? A: If you’re using a smaller slow cooker, you may need to adjust the quantities accordingly to ensure everything fits comfortably. You can scale down the recipe by halving the ingredients if needed.
Q: Is there a vegetarian version of this recipe? A: Yes, you can make a vegetarian version by omitting the sausage and shrimp and adding more vegetables like mushrooms, carrots, and cauliflower. Adjust the seasoning to taste and cook until the vegetables are tender.
