Slow Cooker Shrimp Boil Ingredients and Directions:
INGREDIENTS:
1 1/2 lbs XL shrimp
1/4 c Louisiana brand Crawfish, Shrimp and Crab boil seasoning (1/2 c if you like it spicy)
3 tbsp Old Bay seasoning
1 lemon
6 small red potatoes, cut in half
6 medium-sized mushrooms
4 ears of sweet corn, cut in 3″ sections
12 oz smoke sausage, cut into 2″ sections
1/4 c sea salt
water, enough to cover the veggies and sausage, about 3 quarts
DIRECTIONS:
Using Reynold’s slow cooker liner, fold several times and cut small slits, and place into a preheated Crockpot.
Add 3 quarts water to a 6 quart Crockpot and add the salt and seasonings, stir well.
Cut the lemon in half and squeeze into Crockpot, toss lemons in.
Add potatoes, mushrooms and sausage.
Set Crockpot to High and cook for 4 hours, stirring periodically.
Add the corn then shrimp, cook on High for another 30 minutes until shrimp are nice and pink.
When done, gather the slow cooker liner and lift out of the Crockpot allowing the liquid to strain right out, like a basket.
For a true Cajun shrimp boil experience, empty the liner onto a table outside that has been covered with butcher paper.
Pick up food by hand and enjoy.
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