Slow Cooker Shrimp Boil with Sausage and Corn

Dinner · Seafood Mains

Slow Cooker Shrimp Boil with Sausage and Corn

Old Bay, lemon, and smoky sausage season the potatoes and corn as they cook. Add the shrimp near the end, then finish everything with melted butter and parsley.
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Prep
15 minutes
Cook
8 hours 15 minutes
Total
8 hours 30 minutes
Serves
6 servings

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About this recipe.

Shrimp, smoky sausage, potatoes, and corn with Old Bay, lemon, and a butter finish. The shrimp go in at the end rather than cooking all day.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb Andouille sausage (fully cooked smoked andouille, cut into 1-inch pieces)
  • 1 1/2 lbs Potatoes (small, red-skinned; cut in half)
  • 3 ears corn (shucked, each cut into thirds)
  • 1 tbsp Garlic (minced)
  • 2 tbsp Old Bay seasoning
  • 1 Lemon (cut in half)
  • 4 cups Chicken broth
  • 2 lbs Shrimp (raw, fully thawed, peeled and deveined; tails on if desired)
  • 4 tbsp Butter (melted)
  • Parsley leaves (chopped)

The cooking plan

How to make Slow Cooker Shrimp Boil with Sausage and Corn.

  1. Arrange the potatoes on the bottom of the slow cooker. Add the fully cooked sausage, corn, garlic, and Old Bay. Use a cooker large enough for the full recipe, including the shrimp, without exceeding its safe fill limit.

  2. Squeeze the lemon over the ingredients and add the halves. Pour in the broth without stirring. Cover and cook on High for 3 to 4 hours or Low for 6 to 8 hours, until the potatoes are fork-tender.

  3. Keep the thawed shrimp refrigerated until needed. If cooking on Low, switch to High before adding them. Stir the shrimp into the hot liquid, cover, and cook just until their flesh is pearly and opaque throughout. Begin checking after 10 to 15 minutes; the actual time depends on shrimp size and the cooker. Continue cooking if any centers remain translucent.

  4. Use a slotted spoon or carefully strain the cooked ingredients onto a serving platter. Discard the lemon halves. Drizzle with the melted butter, sprinkle with parsley, and serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Slow Cooker Shrimp Boil with Sausage and Corn

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Shrimp, smoky sausage, potatoes, and corn with Old Bay, lemon, and a butter finish. The shrimp go in at the end rather than cooking all day.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 1 lb Andouille sausage fully cooked smoked andouille, cut into 1-inch pieces
  •  
    1 ½ lbs Potatoes small, red-skinned; cut in half
  • 3 ears corn shucked, each cut into thirds
  • 1 tbsp Garlic minced
  •  
    2 tbsp Old Bay seasoning
  • 1 Lemon cut in half
  • 4 cups Chicken broth
  • 2 lbs Shrimp raw, fully thawed, peeled and deveined; tails on if desired
  • 4 tbsp Butter melted
  •  
    Parsley leaves chopped

Equipment

1 Large slow cooker (large enough to stay within the manufacturer’s fill limit, including the shrimp)
1 Slotted spoon or strainer

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Arrange the potatoes on the bottom of the slow cooker. Add the fully cooked sausage, corn, garlic, and Old Bay. Use a cooker large enough for the full recipe, including the shrimp, without exceeding its safe fill limit.
  2. Squeeze the lemon over the ingredients and add the halves. Pour in the broth without stirring. Cover and cook on High for 3 to 4 hours or Low for 6 to 8 hours, until the potatoes are fork-tender.
  3. Keep the thawed shrimp refrigerated until needed. If cooking on Low, switch to High before adding them. Stir the shrimp into the hot liquid, cover, and cook just until their flesh is pearly and opaque throughout. Begin checking after 10 to 15 minutes; the actual time depends on shrimp size and the cooker. Continue cooking if any centers remain translucent.
  4. Use a slotted spoon or carefully strain the cooked ingredients onto a serving platter. Discard the lemon halves. Drizzle with the melted butter, sprinkle with parsley, and serve promptly.

Notes

Use fully cooked smoked sausage, not raw sausage. Thaw frozen shrimp safely before cooking. Follow the cooker manufacturer’s fill guidance; generally keep the cooker half to two-thirds full. Scale the entire recipe down if needed rather than overfilling it. The estimated time uses 8 hours on Low plus 15 minutes for shrimp; High is faster and doneness determines the finish. Refrigerate leftovers promptly in shallow containers and use within 3 days.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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